For my friend Misquoted, my attempt at Benihana’s Rocky’s Choice which turned out amazingly well:
- 2-3 round tip steaks (cap off) salted and peppered both sides Â (probably anything that’s superÂ tender and works well for stir fry will do. Â I did NOT buy the pre-cut up stirÂ fry though because I like my steak rare and that stuff cooks too quickly.)
- 2-3 boneless chicken breasts, rinsed and patted dry. Â Dice one chicken breast for use in the fried rice.
- Cook 1 cup SUSHI rice according to instructions, should have about 3 cups when done. Â I used Kokuho Rose brand sushi rice.
- Toast about 3 tbsp sesame seeds, I used a 400 degree oven for about 10 mins maybe, shaking the pie pan every 2-3 minutes or so.
- One large white and pretty onion, large dice
- One bunch green onions, sliced on the bias, green parts only
- 2-3 carrots, small or fine diced to preference
- 1-2 cloves garlic, minced
- 1 medium zucchini, sliced (I like the skin, you can peel it too)
- 2 eggs
- butter, 1/2 a stick softened
- safflower oil, few tablespoons
- salt and pepper to taste
- soy sauce to taste, I like lots
- I left out mushrooms because I don’t like em in this dish
- I used two large skillets but if you’re more awesome than me could maybe do it all in one
1. Â Heat a couple tablespoons safflower oil over medium high heat, when it’s ready, dump in the onion, green onion, carrots, and garlic, cook till onions begin to be translucent, then add the diced chicken breast. Â Stir frequently to keep from sticking or getting over done on one side.
2. When chix looks like it’s getting close to being cooked through, add a tad more safflower oil if needed, dump in all three cups of the cooked sushi rice, mix it all up with the chix and veggies, then add soy sauce (I dunno how much I used, 1/4 cup?) and let it all get good and fried up.
3. Clear out a spot in sort of the center of the fried rice and crack two eggs and plop in the hole there. Â Let it set a bit, mix the eggs with the spatchula before it gets to scrambled eggs chunks though, and then mix it in with the rest of the rice. Â Add sesame seeds. Â The fried rice is pretty much done.
4. Â In the other skillet, heat the skillet on medium high heat until it’s good and hot, no oil or anything yet. Â Add 1/3 – 1/2 of the half stick of softened butter and toss in the steak before the butter burns. Â I like my steak rare so I just like the sides browned, adjust to your own preference, and feel all awesome by cutting the steak up right there in the pan with your knife! Â Pop those out, do the zucchini with some more butter as needed, again I like mine lightly cooked, so cook according to preference, and cut em up and pop em out and ditto the remaining chicken breast, though cook that all the way through so you don’t die of cooties. Â 😉
Scoop out some rice, plop the steak, chix, and zucchini on your plate, and voila!
I think the most important thing is the sushi rice. Â I had some basmati rice on hand the last time I tried this, but the texture was ALL WRONG. Â The sushi rice seems perfect.
PS I’ve never taken any kind of lessons or anything so I probably did something all wrong, but it really turned out well, so. Â Sorry if I offended any of the chefs in the audience. Â 🙂