Benihana Fried Rice

• servings: Recipe serves 6 people a
• total time: 1 hour 9 minutes

Ingredients

4 Eggs▪️4 tsp Avocado Oil, divided▪️1 Chicken Breast (~7 oz.), cut in 1/2” pieces▪️4 Tbsp Soy Sauce, divided▪️1 Carrot, diced small▪️1/2 Yellow Onion, diced small▪️2 Cloves Garlic, finely chopped▪️4 Tbsp Butter, divided▪️4 Cups Cooked Jasmine Rice (day old rice is best but fresh works too)▪️1 tsp Freshly Ground Black Pepper▪️1/2 tsp Kosher Salt▪️2 Tbsp Sesame Seeds▪️4 Scallions, sliced▪️

Vegan Modification: Sub in mushrooms for chicken and sesame oil for butter

Directions

In a small bowl, whisk together the eggs with a sprinkle of salt and pepper.

In a wok or large nonstick skillet, heat 2 tsp of the avocado oil over medium heat. Add the eggs and cook, stirring, until scrambled (1-2 min). Remove from the wok and set aside.

Add the remaining 2 tsp of oil and the chicken. Cook, stirring, until the chicken is almost cooked through (~2 mins). Add 1 Tbsp of soy sauce and stir to combine.

Add the carrot, onion, garlic, and 2 Tbsp of the butter. Cook until the onions start to soften and become translucent (~3 mins).

Add the rice, the remaining 3 Tbsp soy sauce, the sesame seeds, tsp pepper, and 1/2 tsp kosher salt. Cook, stirring, until everything is combined (~2 mins).

Create a small well in the middle of the rice and add the remaining 2 Tbsp of butter in the well. Let the rice fry in the melted butter, undisturbed, until crispy (2-3 mins). Stir the rice to mix up the buttery pieces throughout. Cook, tossing once or twice, until there are more crispy bits (~2 mins).

Add the scrambled eggs and mix, breaking up into smaller pieces with a spatula. Add the scallions and cook, tossing until combined (~1 min). Enjoy!

15 minute prep time + 40 minute cook time