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Garlic Butter Fried Rice | Benihana Inspired
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| Roasted Garlic, (Truffle) Butter | |
| Servings: 6-8 servings Prep Time: 10 mins Cook Time: 30 minutes INGREDIENTS | |
| 2 cups | rice, (uncooked) |
| 1 ½ cup | water |
| 3 tbsp | olive oil, (use garlic infused oil if you have it) |
| 2 tbsp | soy sauce |
| 4 tbsp | garlic butter |
| 2 cups | chinese sausage, diced |
| 2 cups | fried scallop balls, sliced |
| 2 | eggs, scrambled and diced |
| 1 cup | sugar snap peas, sliced |
| 1 cup | carrots, shredded |
| 1 cups | onions, diced |
| ½ cup | celery, diced |
| pinch | black pepper |
| Sesame seeds, (Optional) | |
Sriracha to taste
DIRECTIONS
Add rice and water to rice cooker for 20 minutes. You want to cook your rice al dente. Let the rice cool before starting the fried rice (preferably laid out over foil on the counter top).
Add 1 tbsp of oil to the wok and cook eggs. You can scramble them (on medium high heat) in the wok or chop it up on your cutting board. Set aside.
Add the rest of the oil to the wok and add in the onions & celery. Stir fry until soft and translucent.
Add sausage and scallop and stir fry for another 5 minutes. Make sure to stir often to avoid burning. Set aside.
Add in the rice and butter to the wok. Stir fry for 3 minutes.
Then add all the cooked ingredients back in the wok along with the soy sauce, sugar snap peas, and black pepper. Stir fry another 2 minutes until everything is combined.
Serve immediately.
Add Sriracha when plating.
You can add toasted sesame seeds on top for an extra flavor boost but it’s not necessary. There’s already enough flavors going on in this dish to make your taste buds scream.
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