Benihana Japanese Fried Rice

INGREDIENTS

INSTRUCTIONS

1. 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.
2. Scramble the eggs in a small pan over medium heat. Separate the
scrambled chunks of egg into small pea-size bits while cooking.
3. 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.
4. Melt 1 1/2 tablespoons of butter in a large frying pan over medium/high
heat.
5. 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.
Serves 4
This fried rice can be prepared ahead of time by cooking the rice, then
adding the peas, carrots and egg plus half of the soy sauce. Keep this
refrigerated until you are ready to fry it in the butter. That's when you
add the salt, pepper and remaining soy sauce.
When 20-year-old Rocky Aoki came to the New York City from Japan with his
wrestling team in 1959 he was convinced it was the land of opportunity.
Just five years later he took $10,000 he had saved plus another $20,000
that he borrowed to open a Benihana steakhouse on the West side of
Manhattan. His concept of bringing the chefs out from the back kitchen to
prepare the food in front of customers on a specially designed hibachi
grill was groundbreaking. The restaurant was such a smashing success that
it paid for itself within six months.
This is a clone recipe for the fried rice at Banihana that is prepared by
chefs with pre-cooked rice on those open hibachi grills.
Busted by: Barbra <Barbra@The Office.net>
Recipe by: Todd Wilbur
Posted to MC-Recipe Digest by Gr8seeksM8@aol.com on Feb 7, 1998

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