Ingredients: |
Ingredients: 4 eggs
4 tsp. oil, divided
7 oz. chicken breast 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 Jasmine Rice (day old rice is best)
1 tsp. black pepper
1/2 tsp. kosher salt
2 tbsp. sesame seeds
4 scallions, sliced
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Directions: |
Directions:In a small bowl, whisk together the eggs seasoned with salt & pepper.
In a wok or large nonstick skillet, heat 2 tsp. of oil over medium heat. Add the eggs and cook stirring until scrambled (1-2 minutes). Remove from the wok & set aside.
Add the remaining 2 tsp. of oil and the chicken (season if preferred)., stirring until the chicken is almost cooked through, approx. 2 minutes. Add 1 tbsp of soy sauce and stir to combine.
Add the carrots, onion, garlic, and 2 tbsp. of butter. cook until onions start to soften and become translucent, approx. 3 minutes.
Add the rice, 3 tbsp. soy sauce, sesame seeds, tsp. pepper, and 1/2 tsp. slat. Cook, stirring, until everything is combined, approx. 2 minutes.
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, approx. 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.
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This recipe for Benihana Chicken Fried Rice is from