Add rice in a saucepan (or large pot) with 3 cups of water. Add a pinch of salt and stir. Turn the heat on high. Once you see the rice start to boil slightly, give it a good stir. Cover the pot. Reduce heat to low and let it simmer for another 20 minutes.
Remove from heat and let it sit (with the lid on) for an additional 20 minutes.
Remove the lid and fluff the rice with a spoon to separate the granules as much as possible. Then, store it in a shallow container or large baking dish. Refrigerate overnight so it dehydrates. Without this step, your fried rice will be wet and clumpy.
The next step is to prepare the Benihana garlic butter. Combine room temperature butter and two cloves of minced garlic. Drizzle with some lemon juice and soy sauce and mix well.
Saute the onion and carrots until golden brown. In the last minute or two, add the green onion. Set aside.
Next, heat up some oil and saute your chicken breast. Take it off the heat, dice, and place back into the pan. In the last minute or two of cooking, flavor it with some garlic butter. Mix until chicken is fully coated. Set aside.
Scramble the eggs and set aside.
Now it’s time to assemble the fried rice. Pour safflower oil into a wok or a large frying pan over high heat. Add the rice and mix it well so it gets coated with oil. Add the garlic butter. Stir so that rice gets thoroughly coated in the garlic butter. Add in the vegetables, chicken, and egg. Stir well until combined.
Season your fried rice with soy sauce, salt, and pepper (to taste). Top with sesame seeds.
2 cups Botan Calrose rice (or white rice)
3 cups water
2 large carrots
1 large onion
1 bunch of green onions
4 large eggs
2 pounds of protein (chicken breasts or Jumbo shrimp)
2 tablespoons safflower oil
salt and pepper (to taste)
Behihana’s garlic butter:
1 stick butter (softened)
2 cloves garlic (minced)
2 teaspoons soy sauce