Benihana Fried Rice Recipes

Steps:

• Cook rice according to package directions.
• In a large skillet melt butter.
• Add onions, carrots and scallions.
• Saute until carrots are translucent.
• Set aside.
• Heat oven to 350°F (175°C).
• Place sesame seeds in a shallow pan.
• Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color.
• Lightly grease another skillet.
• Beat eggs and pour into hot skillet.
• Cook as you would scrambled eggs.
• Combine rice, vegetables, sesame seeds and eggs.
• Add soy sauce and stir.
• Salt and pepper to taste.

Steps:

• Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). 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,carrot, scrambled egg and diced onion to the bowl.Carefully toss all of the ingredients together.
• Melt 1 1/2 tablespoons of 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.

Steps:

• Cook rice according to package directions.
• In a large skillet melt butter. Add onions, carrots and scallions. Sauté until carrots are translucent; set aside.
• Heat oven to 350°F Place sesame seeds in a shallow pan and bake until golden brown (approx. 10 to 15 minutes), shaking pan occasionally for even color.
• Lightly grease another skillet. Beat eggs and pour into hot skillet. Cook as you would scrambled eggs.
• Combine rice, vegetables, sesame seeds and eggs.
• Add soy sauce. Stir. Salt and pepper to taste.

Steps:

• Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes).
• 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.

Steps:

• Scramble eggs and chop after cooking.
• Saute chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken.
• Break off chunks of steamed rice and mix with vegetable, egg and chicken.
• Add sesame seed and salt and pepper, stirring well.
• Add butter and soy sauce into the mixture, stirring well until done.