Chicken Fried Rice

chicken fried rice

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.







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