This Benihana-style fried rice recipe is a perfect go-to dish, featuring scrambled eggs, tender chicken, vibrant vegetables, and flavorful jasmine rice. It includes a vegan modification for those who prefer plant-based options.
1. In a small bowl, whisk together the eggs with a sprinkle of salt and pepper.
2. In a wok or large nonstick skillet, heat 2 tsp of the avocado oil over medium heat. Add the eggs and cook, stirring, until scrambled (1-2 min). Remove from the wok and set aside.
3. Add the remaining 2 tsp of oil and the chicken. Cook, stirring, until the chicken is almost cooked through (~2 mins). Add 1 Tbsp of soy sauce and stir to combine.
4. Add the carrot, onion, garlic, and 2 Tbsp of the butter. Cook until the onions start to soften and become translucent (~3 mins).
5. Add the rice, the remaining 3 Tbsp soy sauce, the sesame seeds, tsp pepper, and 1/2 tsp kosher salt. Cook, stirring, until everything is combined (~2 mins).
6. 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 (~2 mins).
7. Add the scrambled eggs and mix, breaking up into smaller pieces with a spatula. Add the scallions and cook, tossing until combined (~1 min). Enjoy!
Vegan Modification: Sub in mushrooms for chicken and sesame oil for butter.
