Benihana Japanese Fried Rice

Name: Benihana Japanese Fried Rice
Cook time: 20 min
Total time: 20 min
Ingredients: 4 cups cooked converted or parboiled rice (1 cup uncooked); 1 cup frozen peas; 2 tablespoons finely grated carrot; 2 eggs (beaten); 1/2 cup onion (diced); 1 1/2 tablespoons butter; 2 tablespoons soy sauce; Salt; pepper

A main dishes favorite from the Martell family cookbook, shared by Marie Martell Isbell.

Prep Not listedCook 20 minTotal 20 minYield not listed

Method

Make something worth remembering.

Method

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 int eh refrigerator.
Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-sized 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 the 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 to 8 minutes over heat, stirring often.

Family note

What makes this ours

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. This recipe is from www.topsecretrecipes.com. We don't like so many peas, so I cut them back to about 1/4 cup and really boost the shredded carrot. Sometimes I'll add left over pork chop, chicken or shrimp, diced small.

MMRecipe contributed byMarie Martell Isbell