Benihana fried rice is to tasty. If you have been to Benihana, you know you should not skip the Benihana fried rice they serve. To me, it is the best menu item of all. With a few simple ingredients you can make the Benihana fried rice recipe at home. Thankfully there are no exotic ingredients in this recipe. You can find everything you need at home.
Benihana has delicious fried rice, you can get it prepared with chicken or plain. It is up to you. In fact, it is one of my favorite menu items at Benihana. This is made with basic ingredients you are bound to have at home. You will need rice, butter, safflower oil, carrots, onions, soy sauce, and garlic. This rice is irrestiable.
You can enjoy this special dish at home. It is easy to recreate this dish at home. You will need to have some rice cooked before hand. I like to make extra rice, and then use leftover rice to prepare this dish. This dish uses fresh green onions and carrots. Nothing tastes as good as freshly prepare food. You may want to serve this dish with my Sweet and Sour Chicken, it would make a great side dish.
Benihana Fried Rice
Ingredients
- 1 cup white rice
- 2 cups water
- 3 tablespoons sesame seeds
- 5 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped carrots
- 2/3 cup chopped scallions (green onions)
- 3 tablespoons garlic butter
- 5 eggs beaten
- 5 tablespoons soy sauce
- salt and pepper to taste
Instructions
- 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.
- 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.
- 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.
Kimberly says
Their garlic butter actually has quite a few ingredients in it. Butter, garlic, ginger and soy sauce just to name a few. This recipe is very close, but it is hard to recreate their amazing garlic butter!
Jesse M says
I have been to Benihana several times but a cup of carrots and onions seems a bit much. I ended up using 4 carrots to make a cup and a whole onion to make a cup as well. Does this seem right?
Stephanie says
The carrots and onions have a lot of water in them, when you cook them they will lose that water in shrink in their mass.
Ren says
What happened to the recipe? I cannot see it, or a link to it?
Rosita says
Can I used garlic spread, instead of garlic butter. I could not find garlic butter????
Stephanie says
You can easily make garlic butter.
Ally Vicente says
Also, Benihana used PARBOILED rice.
Ally Vicente says
Benihana uses SAFFLOWER OIL, not vegetable oil. It changes the taste and it’s healthier!
Bitsy Hatch says
I made this recipe tonight and it was AWESOME!!! Only thing I did was saute some garlic with the butter, onions & carrots. Added some thawed out green peas to the rice and some sesame oil. Family loved it!
stephaniemanley says
You have some nice additions there. I will have to try some of your suggestions! Thank you for giving the recipe a try.
David says
I thought they also used a little mustard sauce in the rice.
stephaniemanley says
I haven’t seen that, but it is worth going back to watch it again.
jenn says
i think it tastes amazing! I don’t care if it is like Benihana’s; it is really good and I make it all the time, Thanks!