Description
This Easy Copycat Benihana Fried Rice recipe replicates the delicious, flavorful fried rice you love from Benihana restaurants, made simple and fast at home. Utilizing day-old rice for perfect texture and a homemade garlic butter for that signature taste, this skillet-cooked dish comes together in just 15 minutes, delivering a savory, satisfying side or main dish.
Ingredients
Scale
For the Fried Rice
- 2 cups cold, day-old white rice
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- ½ cup chopped white onion
- 1 medium carrot, diced
- 3 green onions, sliced thin
- 2 large eggs
- 2 tablespoons garlic butter (see below)
- 2 tablespoons low-sodium soy sauce
- ¼ teaspoon white pepper
- ½ teaspoon granulated sugar
For the Garlic Butter
- ½ cup salted butter, softened
- 3 teaspoons low-sodium soy sauce
- 3 cloves garlic, minced
Instructions
- Prepare Garlic Butter: In a small bowl, combine the softened salted butter, minced garlic, and soy sauce. Stir well until evenly mixed, then cover and refrigerate until ready to use, allowing the flavors to meld.
- Prepare Vegetables and Rice: Heat the vegetable oil in a large skillet over medium-high heat. Add minced garlic and cook just until fragrant, about 30 seconds to 1 minute. Add chopped white onion, diced carrot, and sliced green onions. Stir and cook for a few minutes until the vegetables become crisp-tender.
- Add Rice: Add the cold, day-old white rice to the skillet with the vegetables. Stir and cook for about 2 minutes, ensuring the rice heats through and absorbs the flavors from the aromatics and vegetables.
- Cook Eggs: Push the rice and vegetables to one side of the skillet. Crack the two eggs on the empty side and scramble them until about 90% cooked. Then mix the eggs thoroughly into the rice and vegetables.
- Season and Finish: Season the rice mixture with low-sodium soy sauce, white pepper, and granulated sugar. Add 2 to 3 tablespoons of the prepared garlic butter. Continue stirring and frying the mixture for another 2 minutes to allow flavors to blend and the rice to get slightly crispy if desired.
- Serve: Remove from heat and serve the fried rice warm as a delightful side or main dish.
Notes
- For best results, cook the white rice the night before and refrigerate uncovered to dry slightly; this prevents clumping and produces the desired fried rice texture.
- Use day-old rice because freshly cooked rice is too moist and leads to soggy fried rice.
- Adjust soy sauce and garlic butter amounts to taste based on your preferred saltiness and garlic intensity.
- You can add additional proteins like shrimp, chicken, or tofu if desired, but this recipe keeps it simple and classic.
- Use a large nonstick or cast iron skillet for even heat distribution and easy stirring.
