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Ingredientes
- 4 c. cooked converted or possibly parboiled rice (1 c. uncooked)
- 1 c. frzn peas, thawed
- 2 Tbsp. finely grated carrot
- 2 x Large eggs, beaten
- 1/2 c. diced onion (1/2 small onion)
- 1 1/2 Tbsp. butter
- 2 Tbsp. soy sauce salt pepper
Direcciones
- Cook rice following instructions on package (Bring 2 c. water to a boil, add in rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 min). Pour rice into a large bowl to let it cold in the refrigerator. Scramble the Large eggs in a small pan over medium heat. Separate thescrambled chunks of egg into small pea-size bits while cooking.
- When rice has cooled to near room temperature, add in peas, grated carrot, scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients together. Heat 1 1/2 Tbsp. 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 in soy sauce plus a dash of salt and pepper. Cook rice for 6-8 min 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 till you are ready to fry it in the butter. Which's when you add in 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 which 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 grnd breaking. The restaurant was such a smashing success which it paid for itself within six months.
- Here's a clone recipe for the fried rice at Banihana which is prepared by chefs with pre-cooked rice on those open hibachi grills.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 4 servings | |
| Calories 108 | |
| Calories from Fat 61 | 56% |
| Total Fat 6.93g | 9% |
| Saturated Fat 3.53g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 105mg | 4% |
| Potassium 123mg | 4% |
| Total Carbs 6.78g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.8g | 2% |
| Protein 5.12g | 8% |
