Benihana Fried Rice

4.99 from 76 votes

This copycat Benihana Fried rice is just as good as the restaurant! The soy garlic butter takes this fried rice to the next level and the dish is versatile enough to add whatever protein you like!

Prep Time20

Cook Time10

Course: Main Course

Cuisine: Japanese

Servings:

Author: Chris Joe

Ingredients

1.5 cups rice at least one day old (or dried out in fridge)
1 carrot medium, chopped
3 scallions chopped
1/4 onion chopped
3 cloves garlic minced
2 tbsp garlic butter see below
1/2 tbsp soy sauce
1/4 tsp white pepper
1/4 tsp sugar
1/4 tsp msg optional
1/4 tsp salt
2 eggs

Shrimp

1/2 lb shrimp can sub with any protein of choice
1/2 tbsp soy sauce
1/2 tsp salt
1/4 tsp white pepper
1 tsp neutral oil I used avocado oil

Garlic Butter

1/2 cup butter softened
3 tsp light soy sauce
3 cloves garlic grated

US Customary - Metric

Instructions

Cook your rice the night before and leave uncovered in the fridge to dry overnight or up to a day for best results.
Soften 1/2 cup of butter and grated 3 cloves of garlic and add light soy sauce. Mix to combine and keep in the fridge to firm up until ready to use.
Marinate your protein of choice with soy sauce, salt, white pepper and 1/2 tsp of neutral oil, then chop your carrot, onion, scallions and mince your garlic and set aside.
In a pan over high heat, add 1 tbsp of oil and cook your protein, adding 1 tbsp of garlic butter for additional flavor. Remove and set aside.
In the same pan, heat 3 tbsp of oil and fry your garlic for 15 seconds followed by your carrots, onions, and scallions for 1-2 minutes. Add your rice and continue frying, separating and combining until relatively dry (2-3 minutes).
Push the rice to the side and add 1 tbsp of oil, then fry 2 eggs and cook until 90% done. Mix into the rice. Season with light soy sauce, white pepper, sugar, salt, msg, and 2 tbsp of garlic butter. Mix and fry for 1-2 more minutes and enjoy!

Notes

Protein - I used shrimp for this recipe but you can use any protein of your choice (or leave it out altogether).

Rice - Do not use freshly steamed rice! The rice should be at least one day old to avoid having too much moisture; too much moisture in the rice will make your Benihana Fried Rice soggy and mushy. I recommend crumbling your rice as you add it into your wok or pan - I've found that dried out rice oftentimes gets clumpy, so crumbling it helps each rice grain get cooked and coated in all of the delicious flavors.

MSG is always optional but I like to use it sparingly as a flavor enhancer.

Garlic butter is the secret ingredient to Benihana Fried Rice - and it's so simple to make! It's just garlic, butter, and light soy sauce. You can store any leftover garlic butter in the refrigerator in an airtight container for up to 1 week. (You can technically store it up to 2 weeks but I've found that it tastes better in the first week.)

Make sure to cut the vegetables into similar sized pieces so they cook evenly - this little step makes a huge difference!

Nutrition