The Best Ever Chicken Fried Rice

I am infatuated with the Fried Rice that they serve at Japanese Hibachi Steak houses (you know, like Benihanna or Kobe?)- I used to be a strictly-steamed-white-rice-kind-of-girl until my step-mom told me that I wouldn't regret trying the fried rice. And the wise woman that she is, she was right! ( : Ever since then, Jason and I order the fried rice, and end up taking the rest of the meal home! Last week I was craving that rice and instead of driving 20 minutes to the restaurant and spending $50 for just the rice and other stuff I really didn't want, I challenged myself to create a comparable recipe and it was pretty darn close! So, I'm now sharing with you.

This is also a good recipe to use left overs in your refrigerator- makes preparation faster as well! I happened to use left over pork ribs as the protein in this, but feel free to substitute chicken, beef or shrimp! Just to note, I am a "pinch-here & pinch-there" cook, I hardly measure when cooking (just baking!), so the measurements aren't exact and neither should yours! The beauty of cooking is that you can experiment- and don't be afraid to!

Note: all meat and veggies should be finely diced!
For speedy preparation, I would recommend using: The Food Chopper and Rice Cooker Plus.

• (1) Serving of White Rice- I used regular long grain, but you could use any type you want- the rice should be cooked in broth to add flavor without fat or calories.

Never use instant rice again!

Use the Rice Cooker Plus for the inexpensive rice you can buy at any discount store and save money!

I make one serving which is (2) parts liquid (broth) to (1) part white rice.

This item is also great for speedy preparation of single artichokes, steaming veggies or

my favorite 10-minute microwave cake.

• 1 cup of pre-cooked chicken/ pork/ beef/ shrimp- or not and go vegetarian!
• 1-1/4 c. of veggies- I used broccoli, carrots, celery and corn- use what ever you have on hand- either fresh or frozen- canned will do in a pinch also
• 3-4 pressed garlic cloves- suit to taste-
• 2 Tbsp. of butter- the hibachi houses use TONS of garlic butter, and I am minimizing the butter to save on fat and calories
• 1 Tbsp. of Sesame oil- a little goes a long way
• 1/3 c. of reduced sodium soy sauce
• Onion powder- you can use fresh onions instead, but I'm not a fan, so this is a good substitute
• Salt and Pepper
• Sesame Seeds
• Dash or two of Worchester Sauce
• Dash of Olive oil or Garlic blend canola oil to stir fry veggies
• Dash of Ginger- I like to used the Gourmet Garden tubes of fresh herbs that can be found in the produce aisle
• 3 eggs

In a large non-stick frying pan or Wok, add a dash of oil and pressed garlic and saute for about 1 minute over medium heat. Add chopped veggies and saute until al dente, then add pre-cooked meat to heat through. Melt butter in microwave and mix together with onion powder, salt & pepper, ginger, soy sauce, worchester sauce and then pour over rice and mix. Once well mixed, add rice to pan and stir. Crack eggs into dish and beat with fork. Once rice is completely heated through, move to one side and pour in eggs. Quickly scramble and then mix with rice. Add sesame seeds just prior to removing from stove. Serve as a light entree or as a side dish with take-out Chinese! YUMMY.