Just like a kid, I love having dinner at Japanese steakhouses like Benihana but sometimes I want the rice and/or veggies without the 1 1/2 hour program and all that food in the different courses. When I have the desire but not the patience, I make my own at home. Chicken Fried Rice is a great one-pot meal in the style of Jambalaya or other stove-top one-potters.
Easier and faster than it looks, just think about how quickly those Japanese chefs whip up the fried rice before moving on to the steak/chicken/shrimp entree. And the leftovers are great for lunch the next day or my work lunchbox.
Copycat Benihana Fried Rice with Chicken
- 4 cups cooked rice or 1 cup uncooked rice
1 cup frozen peas, thawed
2 tablespoons carrots, finely diced
2 eggs, beaten
1/2 cup onion, diced
1 1/2 tablespoons butter
2 tablespoons soy sauce
- Optional: 2 chicken breasts, boned and skinned, pre-cooked
rice and a dash of salt, reduce heat and simmer in covered saucepan for 20
Pour rice into a large bowl to let it cool in the refrigerator.
Scramble the eggs in a small pan over medium heat.
Separate the scrambled chunks of egg into small pea-size bits while cooking.
When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl.
Carefully toss all of the ingredients together.
Melt butter in a large frying pan over medium/high heat.
When butter has completely melted, dump the bowl of rice and other ingredients into
the pan and add soy sauce plus a dash of salt and pepper.
Cook rice for 6-8 minutes over heat, stirring often.
Nutrtion Information per 1 cup: Calories: 342 Protein: 13 Carbs: 51 Fat: 8 Fiber: 3 Weight Watchers Points: 9