When I was growing up, my favorite “treat” was to drive 45 minutes to the next town over to have dinner at Benihana.
Anyone been to a Benihana? Hand raises high! I love that place.
But what I even loved more than their stacked onion volcanoes and juggling tricks, was their fried rice! It was perfect—loaded with vegetables and fried egg and seasoned with the perfect amount of soy sauce and sesame oil. I always took extras home with me to take to school the next day for lunch. Countless times I’ve tried to recreate such a masterpiece, but time and time again, I’ve fallen short. Too greasy, too dry…not enough sesame or fluffy fried egg strands.
But this, my friends, is almost perfection. I say “almost” because no matter how hard I try, I can never capture the Benihana rice spot on. But it’s a noble try.
I used a combination of coconut and sesame oil, along with plenty of carrots, shelled edamame and sliced green onions for flavor. You could definitely add chicken to this, but I think I like it this way best. Anytime I can get out of handling raw chicken, I do. Unless it’s going straight into this, that is.
Whatever the question is, pot pie is always the answer.
Almost Perfect Vegetable Fried Rice
1/2 cup short-grained brown rice
1 cup water
pinch of salt
1 1/2 tsp coconut oil
1 1/2 tsp sesame oil
1/2 cup sliced baby carrots
3 green onions, thinly sliced
1/2 cup shelled (and steamed) edamame
1 tsp sesame oil
1 Tbsp tamari (soy sauce)
Bring water to a boil on the stove. Add rice and pinch of salt then cover, reduce heat to low and simmer for 30 minutes. When done, take rice off the heat, remove top and fluff with a fork. Set aside.
In a large skillet (or even better…a wok!), heat the sesame oil and coconut oil over medium high heat. Once hot, add the sliced baby carrots and edamame. Stir-fry for about five minutes, or until carrots have started to become a little tender but are still crisp at the same time. Crack the egg into the pan and fry with the veggies.
Add the rice, soy sauce and green onions and toss to combine. Cook for another 3-4 minutes, or until heated through. Drizzle in the sesame oil and serve.