This recipe is inspired from my Teppanyaki Be-the-Chef training at Benihana last month.
Now that I’ve made chicken fried rice on a legitimate habachi grill at the restaurant, I’ve got the confidence to replicate the dish on my little 4 burner gas grill.
Trust me, this dish is better than take out and can be served as a main course with the addition of chicken.
The key to this rice is the integration of sesame oil, egg and day-old rice.
I planned ahead and used a rice-cooker to cook the rice to peak fluffy perfection and stored it in the fridge to be used the next evening for dinner. It’s nice when the rice has a little crunch to it.
With the rice pre-cooked, it only takes a few minutes to cook the onions and chicken in the skillet, crack in the eggs to scramble and mix with the rice.
I served the dish in some bowls with a spoon (which is always a family dinner favorite).
I made enough so that there were left overs. This dish is just as good served cold the second night too.
Chicken Fried Rice
- 2 tablespoons Sesame Oil
- 1 lb cubed chicken
- 1 small white onion, chopped
- 1 teaspoon minced garlic
- 1/2 cup shelled edamame
- 2 eggs – gently beaten
- 2 cups cooked rice
- soy sauce
- Heat a large skillet over medium-high heat. Add sesame oil.
- Add and cook chicken until no longer pink.
- Add chopped onion and minced garlic; stir fry 2 minutes.
- Add shelled edamame, stir fry for another minute.
- Crack eggs on skillet and cook till losely scrambled. Then mix with edamame and onion.
- Add in cooked rice and stir fry for one minute.
- Stir in soy sauce and stir fry another minute.
- Serve while hot (or cold).