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Copycat Benihana Fried Rice
Learn how to make the iconic Benihana fried rice at home with this easy copycat recipe. The secret lies in the garlic butter and cooking technique, which creates a light, flavorful rice dish that rivals the restaurant version.
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 45 min🔥 Cook: 15 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●skillet
📝 Preparation Steps
1
Preheat the oven to 350 degrees F. Cook the rice in the water according to package directions. For best results, spread the cooked rice in a shallow metal pan and stick it in the freezer to cool quickly. Do not let it freeze, though. If you don’t have time to chill the rice, just spread it out so it cools completely.
water2 cups
2
While the rice is cooking and cooling, spread the sesame seeds in a shallow baking pan. Bake until golden brown, 10 to ⏱️ 15 minutes, shaking pan occasionally for even color. Remove from the oven.
sesame seeds3 tablespoons
3
Melt the butter in a large skillet. Add the onions, carrots, and scallions. Cook, stirring from time to time, until the onions are translucent. Remove from the heat and set aside. Heat another large skillet or a wok if you have one. Add a splash of oil and swirl it around. Pour the eggs into the hot skillet. Cook as you would scrambled eggs. When the eggs are barely done, add the vegetables, rice, 2 tablespoons of the garlic butter (you can add more if desired) and sesame seeds and sprinkle with the soy sauce. Stir-fry until everything is mixed and hot. Season with salt and pepper to taste.
butter5 tablespoonsgarlic butter3 tablespoonschopped onion1 cupchopped carrots1 cupeggs (beaten)5sesame seeds3 tablespoonssoy sauce5 tablespoonssalt and pepper to taste
Nutrition Facts
calories
530 kcal
fat Content
31 g
serving Size
1 serving
fiber Content
3 g
sugar Content
4 g
sodium Content
1570 mg
protein Content
14 g
cholesterol Content
264 mg
carbohydrate Content
48 g
saturated Fat Content
16 g
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