Copy Cat Recipe: Fried Rice Benihana Style
1 cup of uncooked rice
1 cup of finely chopped onions
2/3 cup of sliced scallions
1 cup of sliced carrots
3 tablespoons of sesame seeds
5 whole eggs
5 tablespoons of butter
5 tablespoons of dark soy sauce
Salt and Pepper
Start by cooking the rice according to the directions on the package.
Heat oven to 350 degrees.
Place sesame seeds in a shallow pan and Bake 10-15 mins until golden brown, shake the pan every few mins to get even color.
In a large pan melt the butter over medium heat.
Add the onions, scallions and carrots to the pan and saute till the onions are
translucent.
Take the pan off the heat and set aside or now
Lightly grease another pan.
Beat the eggs and prepare as you would normally make scrambled eggs.
Combine rice, vegetables, sesame seeds and eggs in one frying pan over high heat stirring constantly.
Add the soy sauce, salt and pepper to taste.
Remove from heat once combined (1-2mins max)
Many people think it takes too long to cook at home, they are too busy or just do not have the time. It makes me so frustrated to hear people say this. I find time to make meals every day in my kitchen despite having a hectic life. Normally I cook the same dishes that you find at your favorite restaurants. Restaurants need to be able to serve large numbers of people quickly. Their dishes need to be simple to make and fast to cook. Having a dependable compendium of restaurant copy cat recipes has made it so much easier for me to cook at home.
I had always thought restaurants were a time saver, I soon realised that they were a crutch. I always loved cooking but never had the time, or so I thought. I found out about copy cat recipes totally by chance one day while searching the internet for a new way to make pizza. I happened to see a copy cat recipe for Olive Garden Pizza Bianco. I’m listing it below so you can see how simple it is to make.
Copy cat recipe: Pizza Bianco
Ingredients:
2 6″ Ready-to-serve thick pizza crusts
Cheese filling:
1/2 cup ricotta cheese
1/4 cup grated parmesan cheese
1/4 cup shredded mozzarella cheese
1/4 cup shredded fontina cheese
1/2 of a medium onion minced
1 1/2 tablespoon 2% milk
1/4 teaspoon salt
Toppings:
1/4 cup sliced green onions
1/3 cup diced black olives
1/3 cup chopped tomatoes
1/2 cup grated mozzarella cheese
1 teaspoon oregano
1 teaspoon basil
Directions:
Combine all ingredients for the filling in a large bowl and mix well.
Split up the filling in half and spread on each crust.
Disperse olives, tomatoes and green onions over crusts.
Then the Mozzarella gets sprinkled on top.
Finally Scatter the top with oregano and basil.
Bake in a 375F oven for 8 to 10 minutes until cheese has melted.
Cut into 6 wedges.
In less then half an hour I was eating that copy cat recipe. You can easily take that long driving to the restaurant and waiting to get a table, let alone have food in front of you. Don’t forget about the bill after the meal, and the tip. Not to mention the gas to drive there and back. It not only takes up more time to eat out but it ends up costing more in the long run.
With a full cookbook of copy cat recipes you can eat restaurant food at home, and it is both quicker and less costly. With practice you can find you can cook various copy cat recipes at once with ease. I regularly make an entire meal for my wife and I including appetizers, main course and a desert in less than 1 hour. Restaurant copy cat recipes have saved me time and money by giving me a way to enjoy all my favorites easily at home.
Sometimes the best tasting dishes are the deceptively simple ones.
Ingredients:
4 chicken breasts, skin on
For The Sauce:
1/4 cup of vegetable oil (canola or peanut oil work great)
1 tablespoon of honey
1 tablespoon of lime juice
1/4 teaspoon of paprika
1/2 tablespoon of seasoning salt
Combine the seasoning salt, oil, honey, lime juice and paprika in a saucepan over medium heat.
Warm just to melt honey.
Place the chicken breasts skin-side-up in a lightly greased square baking dish or pan.
Pour 3/4 of the sauce over the chicken being sure to coat it well.
Bake uncovered at 400F about 35 to 40 minutes.
Baste the chicken, without turning them, 3 or 4 times during baking with the remaining sauce.
Remove from oven and seal the baking dish tightly with foil and let it rest for 15-20 minutes before eating.
