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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (285g) Recipe makes 4 servings |
||
| Calories 359 | ||
| Calories from Fat 66 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.4g | 11% | |
| Saturated Fat 3.6g | 18% | |
| Monounsaturated Fat 2.2g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 117mg | 39% | |
| Sodium 611mg | 25% | |
| Potassium 202mg | 5% | |
| Total Carbohydrate 61.2g | 20% | |
| Dietary Fiber 2.5g | 10% | |
| Sugars 3.3g | ||
| Protein 10.7g | 21% | |
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Ingredients
- 4 cups cooked rice or 1 cup uncooked rice
- 1 cup frozen peas, thawed
- 2 tablespoons carrots, finely diced
- 2 eggs, beaten
- 1/2 cup onion, diced
- 1 1/2 tablespoons butter
- 2 tablespoons soy sauce
- salt
- pepper
Directions
1
Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes).2
Pour rice into a large bowl to let it cool in the refrigerator.3
Scramble the eggs in a small pan over medium heat.4
Separate the scrambled chunks of egg into small pea-size bits while cooking.5
When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl.6
Carefully toss all of the ingredients together.7
Melt butter in a large frying pan over medium/high heat.8
When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper.9
Cook rice for 6-8 minutes over heat, stirring often.
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Browse similar recipes by category
- Course > Appetizers
- Course > Main Dish > One-Dish Meal
- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice > White rice
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > Asian > Eastern > Chinese
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Occasion > Novelty > Copycat
- Dietary > Lighter Fare
- Dietary > Low in... > Low Fat
Featured Reviews for This Recipe
From: Chef #885464
On Jul 8, 2008
I loved loved this receipe. I made it as a side for chicken and my family loved it. Let me tell you i'm an inexperienced cooker and i did great. my family told me that was the best rice they tasted and it's all fresh. I doubled the receipe and added a few green onions as well as a little white onion..
From: donnie27
On Apr 30, 2007
ABSOLUTELY DELICIOUS !! I made this last night with Roasted Resemary Chicken with Lemon/Soy sauce (recipe # 60201). It was great together. I followed the recipe exactly but switched the carrots for waterchestnuts ..(out of carrots). My DH inhaled the rice and I'm glad I didn't double it as I considered, because he would have eaten it all..and he's trying to diet Thanks for posting this....and by the way, I'm going to make it again tonight to have with our leftover chicken for tacos. Donna
From: atlfitgirl
On Apr 24, 2007
Love it, love it, love it!!! I have never had Benihana's rice but this is absolutely delicious. I am Thai and make lots of Thai fried rice for my BF, which is very tasty... but when I want a very mild flavored fried rice to serve with some stir fry, I always turn to this recipe. My BF refuses to eat 'plain, white rice' (steamed Jasmine rice) so this rice is great for him. I also love how beautifully it fries up in the wok. Make sure to let your rice cool after you cook or otherwise you will end up with a big sticky mess intead of beautifully soft separate grains of rice.
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