Rice recipes are inherently frugal. Problem is, too many people don’t make it correctly. When it comes to making rice, the right type of rice is important. Believe it or not, not all rice is created equally. A true risotto requires arborio rice, sushi a sticky short-grain, and for certain Indian dishes only Basmati will do. Also, attention to detail in its preparation is equally important. When it comes to making fried rice, the key is to use cold, day-old rice. Who knew?
I was browsing the internet for a copycat version of the Benihana Fried Rice. All the recipes I saw didn’t include those important details! Plus, adding garlic to the butter was omitted in many of them. It makes a big difference. My whole family loved this dish, and my husband said, “This is the best fried rice you’ve ever made.” This recipe is definitely a keeper. My only regret is not making more. Sadly, there are no leftovers.
- 4 C. cooked Jasmine rice, day old and cold
- 5 Tbsp. butter
- 2-3 cloves garlic, minced
- ½ tsp. ginger
- 1 C. chopped onion
- 1 C. chopped carrots
- ⅔ C. chopped green onions
- 3 Tbsp. sesame seeds, toasted
- 5 Tbsp. soy sauce
- 3 eggs
- In a 350 degree oven, toast your sesame seeds for 15-20 minutes until light brown. Meanwhile, In a large skillet, melt the butter along with the minced garlic and ginger over medium heat. When garlic is translucent, add the onions, green onions, and carrots. Add the cold, cooked rice and soy sauce. Cook until the rice starts to get slightly brown and crispy. Push rice/vegetable mixture to the side of the skillet, and scramble the eggs. Once scrambled, mix in to the rice/vegetable mixture. Add sesame seeds at the end of the process and serve.
