Benihana Fried Rice Recipes

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:

• 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:

• 1. Cook rice according to package directions. 2. In a large skillet melt butter. Add onions, carrots and scallions. Sauté until carrots are translucent. Set aside. 3. Heat oven to 350 degrees. 4. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color. 5. Lightly grease another skillet. 6. Beat eggs. Pour into hot skillet. 7. Cook as you would scrambled eggs. 8. Combine rice, vegetables, sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.

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.

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,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.