Benihana Fried Rice (VIDEO)

Copycat Benihana Fried Rice in a wooden bowl with chopsticks.

4.99 from 79 votes

Benihana Fried Rice (VIDEO)

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

Total Time30

Course: Main Course

Cuisine: Japanese

Servings:

Author: Chris Joe

Equipment

Ingredients

Garlic Butter

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

Shrimp Marinade

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 + 3 tbsp neutral oil I used avocado oil

Vegetables, Rice, Eggs, and Seasonings

3 cloves garlic minced
1 carrot medium, chopped
1/4 onion chopped
3 scallions chopped
1.5 cups rice cooked and dried out overnight uncovered in the fridge
2 eggs beaten
1/2 tbsp soy sauce
1/4 tsp white pepper
1/4 tsp sugar
1/4 tsp salt
1/4 tsp msg optional

US Customary - Metric

Instructions

To make the garlic butter, add the 1/2 cup of butter to a small bowl followed by the grated garlic and light soy sauce. Mix to combine and keep in the fridge to firm up until ready to use.
In a bowl, marinate the shrimp (or other protein of choice) with soy sauce, salt, white pepper and 1 tsp of neutral oil while you prep the vegetables.
In a large pan or wok over high heat, add 1 tbsp of oil and cook your protein for one minute. Add 1 tbsp of garlic butter and cook for another minute until the protein is cooked through. Remove and set aside.
Separate the dried out cooked rice grains as much as possible with your hands. In the same pan, heat 1 tbsp of oil and fry your garlic for 15 seconds followed by your carrots, onions, and scallions for 1-2 minutes until softened and slightly charred. Add the 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 the beaten eggs and cook until 75% done. Mix into the rice. Season with light soy sauce, white pepper, sugar, salt, msg, and 2 tbsp of the reserved garlic butter. Mix and fry for 1-2 more minutes and enjoy!

Video

Notes

Protein - I used raw, deveined and peeled shrimp in any size (as it'll get cut into smaller pieces) for this recipe but you can use any protein of your choice (or leave it out altogether for a vegetarian option).

Cut the Vegetables into Similar Sizes - This will help all of the vegetables cook evenly and also makes for a better mouth feel. Alternatively, you can use frozen vegetables, as they're always consistent in size.

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

Use unsalted butter for the garlic soy butter, as the soy sauce has enough salt in it.

Use Old Rice / Crumble the Old 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. Dried out rice (which is what you want to use for fried rice) tends to get clumpy. Crumbling the rice before adding it into the pan helps each grain cook evenly and is also easier to work with.

Storage and Reheating - Store any leftover Benihana Fried Rice in an airtight container in the refrigerator for up to 3-4 days. You can reheat it in the microwave or give it a quick fry in a nonstick pan on the stove (this is my preferred method). Store any leftover Garlic Butter in an airtight container in the refrigerator for 1-2 weeks.

Nutrition