This recipe is inspired from my Teppanyaki Be-the-Chef training at Benihana last month. Now that I've made chicken fried rice on a legitimate habachi grill at the restaurant, I've got the confidence to replicate the dish on my little 4 burner gas grill. Trust me, this dish is better than take out and can be served as a main course with the addition of chicken. The key to this rice is the integration of sesame oil, egg and day-old rice. I planned ahead and used a rice-cooker to cook the rice to peak fluffy perfection and stored it in … [Read more...]