Benihana Fried Rice Recipe
This Japanese restaurant-style Benihana Fried Rice is loaded with delicious veggies and scrambled eggs. It’s actually quite simple to make this copycat recipe at home. Plus, you can easily customize this dish by adding chicken, shrimp or steak.
Servings: 4
Ingredients
Fried Rice
- 2 tablespoons oil (use safflower oil for the most authentic flavor, but you can use any oil)
- 2 tablespoons garlic butter
- 4 cups cooked and chilled white rice
- 2 eggs whisked
- 1 medium carrots peeled and chopped
- 1 small white onion diced
- 3 green onions chopped
- 3 tablespoons soy sauce (or more to taste)
- salt and pepper (to taste)
- 2 teaspoons oyster sauce
For Garnishing
- 2 tablespoons toasted sesame seeds
- 2 tablespoons chopped green onions
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the egg and cook until scrambled. Once cooked, transfer the egg to a separate plate.
- Add 1 tablespoon of oil to skillet and add carrots and onions. Season with salt and pepper. Stir-fry for about 5 minutes or until the veggies are soft. Immediately add green onions, soy sauce and oyster sauce. Stir until combined.
- Add cooked rice and garlic butter. Continue sautéing for 3 more minutes to fry the rice.
- Then add in the cooked eggs and stir to combine.
- Remove from heat. Taste and season with extra soy sauce if preferred.
- Sprinkle with sesame seeds and chopped green beans. Serve and enjoy!
Notes
- For the leftover fried rice, store it in a sealed container in the refrigerator, and it’ll last for up to 3 days.
- For Benihana Chicken Fried Rice, you can cook chicken separately, and add the cooked chicken together with cooked eggs.
Nutrition
Calories: 403kcal | Carbohydrates: 52g | Protein: 10g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 933mg | Potassium: 258mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2962IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 2mg