This week’s Cookbook Recipe is really a complete dinner. Mom bought me this cookbook, and Sam too, years ago. And I have to say, its an awesome cookbook to make copy cat recipes of some of your favorite restaurant recipes. Todd Wilbur, the author, has written a number of these books in the years since this one came out, but I’m partial to this one.
What I Love:
- Who doesn’t love to make their fav restaurant recipes? Want some Hooter’s wings? Some Cracker Barrel Hash Browns? Yes, please!
- They really do taste like the original versions. I’ve yet to try one that wasn’t exactly the same.
- Although some ingredients may be a bit exotic, there isn’t anything that you cannot find at a supermarket.
- If you don’t own the books, you’ll have to pay for the recipes from his website. This guy isn’t giving anything away!
- Some recipes can be labor intensive, so I suggest doing any prep of veggies and such ahead of time if you don’t have the luxury of time at dinnertime.
What I chose was to do a complete Benihana dinner, including salad with Ginger Dressing, Hibachi Chicken and Steak with dipping sauces and veggies, and of course, Fried Rice. We had a nice dinner with friends and had a little movie/pajama party with the kids afterward. It was a great time!
Benihana Japanese Fried Rice
From Todd Wilbur’s A Treasury of Top Secret Recipes
1 cup uncooked long grain converted or parboiled rice (not instant)
2 eggs, beaten
1 cup frozen peas, thawed
2 tbsp. finely grated carrot
1/2 cup diced onion
1 1/2 tbsp. butter
2 tbsp. soy sauce
Salt and Pepper
- Cook the rice following the instructions on the package. This should take about 20 minutes. Pour the rice into a large bowl to let it cool.
- Scramble the eggs in a small pan over medium heat. Chop scrambled chunks of egg into small pea-size bits with your spatula while cooking.
- When the rice has cooled, add the peas, carrots, eggs and onion to the bowl. Carefully toss all of the ingredients together.
- Melt the butter in a large frying pan over medium/high heat.
- hen the butter has completely melted, dump the rice mixture into the pan and add the soy sauce plus a dash of salt and pepper. Cook the rice mixture for 6 to 8 minutes, stirring often.