You may not have one of Benihana's teppanyaki tables — the flat grill top on which their signature dishes are cooked — at home, but that doesn't mean you can't get in on the fun! In this episode of Get the Dish, Benihana chef Oscar Briseno shows us how to master the restaurant's chicken fried rice and demonstrates how a few of the iconic tricks and flourishes are performed. Watch the video to see how the rice is prepared, and then check out our recipe that's inspired by Benihana's chicken fried rice.
Kimchi is one of those foods that either makes people drool or recoil in horror. A staple of the Korean diet, the spicy, fermented cabbage is as pungent and vibrant as it is strong in flavor. A quiet, unassuming food it is not.
To make this Asian basic, fresh Winter napa cabbage is salted until it wilts, then coated with a fiery concoction of dried hot pepper paste and powder, garlic, and briny shrimp paste or oysters, sealed in earthenware jars, and left to ferment for a month or two. The result is a pickle beyond compare, reflecting sour, spicy, refreshing, stinky, and bright flavors all at once.
Source: Flickr User Nagyman
While kimchi typically is eaten in conjunction with rice, a protein, and other banchan (side dishes), sometimes a taste this bold must stand on its own. One of the most popular — and fastest — meals based on this zesty side is kimchi bokkeumbap, or kimchi fried rice. Using the residual juice from the jar to season the rice really brings out the kimchi flavor, and a drizzle of sesame oil gives it a nutty, distinctly Korean air. You can use just about any protein, including my favorite, Spam! Or leave out the meat for a vegetarian version that's just as tasty. Ready to give it a try? Just read on for the recipe.
Up the vegetable quotient by adding frozen carrots and corn. Or, to make it more substantial, serve this fried rice with a skillet-fried egg on top. For the recipe, read more.
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I'm crazy for pineapple. I usually eat it as dessert or as a Sunday afternoon snack, but this time I thought I'd try something different. Inspired by a dish at one of my favorite Thai restaurants, I concocted a pineapple fried rice. It's easy to do and quick to come together. When served in the actual pineapple, it makes for a lovely presentation. To see how I did it, read more
During the busy work week, it's easy to get caught in a cooking rut. If your meals have become monotonous, consider making this ham and pineapple rice dish.
Far from dull, the fresh flavors of sweet pineapple and spicy jalapeño are combined to make one incredibly exciting dinner. To entice your family with this recipe, read more
Earlier this week, I gave you a recipe for a Balsamic Soy Chicken. I purposely made an extra serving for lunch the next day. However, when it came time for lunch, the chicken and Forbidden Rice wasn't cutting it. I really wanted a vegetable. To see what I did for my latest kitchen experiment, read more
This weekend I was at a nine-course Chinese banquet (yum!) and the last dish that they brought out ended up being pork fried rice. I think they do this so that those who didn't get enough to eat will be able to fill up on mounds of delicious, steamy rice. Be sure to check out the recipe if you made last night's pork tenderloin with Asian glaze, and are looking for a good way to serve the dish up again - or if you just want to learn how to make terrific fried rice. To view the recipe in full, read more