Monday, March 28, 2011

Japanese style fried rice

This is my version of Benihana’s fried rice and is approx. 7 PointsPlus per serving.
Per serving use:
  • 1 t butter
  • 1 t Olive oil
  • 1/2 egg
  • A couple carrots
  • Part of a yellow onion
  • A few green onions
  • A couple cloves garlic
  • 1 C cooked rice
  • Soy sauce
  • Sesame seeds
Make a batch of white, short grain rice (the sticky, oriental kind). I use a rice cooker.
Chop up some carrot, green onion and white onion and set aside. I use my food processor for the white onion and carrot and kitchen shears for the green onion.
This is best done in a wok, if you don’t have one use a large frying pan. Saute several cloves chopped up garlic in the butter and oil along with the carrot and yellow onion. Scramble and fry up your eggs in a separate pan. Add the rice, cooked egg and soy sauce and stir fry everything together. All you are doing is lightly frying the rice and getting the veggies warmed up, but you don’t want them too “cooked” or they’ll be soggy. Scoop into a bowl and top with sesame seeds.