Description
This Easy Copycat Benihana Fried Rice recipe replicates the classic and beloved Japanese steakhouse fried rice, featuring aromatic garlic butter, fresh vegetables, and scrambled eggs all tossed with day-old rice for the perfect texture. Ready in just 15 minutes, this dish is a flavorful and simple side or main dish that can elevate any meal.
Ingredients
Scale
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
Garlic Butter
- ½ cup salted butter, softened
- 3 teaspoons low-sodium soy sauce
- 3 cloves garlic, minced
Instructions
- Prepare the Garlic Butter: In a small bowl, combine the softened salted butter with 3 teaspoons of low-sodium soy sauce and minced garlic. Stir well until fully mixed. Cover and refrigerate the garlic butter until ready to use.
- Prep the Rice and Vegetables: Use cold, day-old white rice for best results, as it’s drier and fries better. Chop the white onion, dice the carrot, slice the green onions thinly, and mince the garlic cloves.
- Sauté Aromatics and Vegetables: Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the minced garlic and sauté just until fragrant—about 30 seconds to 1 minute. Then add the chopped white onion, diced carrot, and sliced green onions. Stir and cook for a few minutes until the vegetables are crisp-tender.
- Add the Rice: Add the cold, day-old rice to the skillet. Continue to cook and stir for about 2 minutes, breaking up any clumps and ensuring the rice heats through evenly.
- Cook and Scramble Eggs: Push the rice mixture to one side of the skillet. On the open side, crack and scramble the 2 large eggs until they are about 90% cooked. Then mix the eggs into the rice thoroughly.
- Season and Finish with Garlic Butter: Season the rice and egg mixture with 2 tablespoons of low-sodium soy sauce, ¼ teaspoon white pepper, and ½ teaspoon granulated sugar. Add 2 to 3 tablespoons of the prepared garlic butter. Stir everything together and continue frying for an additional 2 minutes, allowing the flavors to meld and the garlic butter to infuse the fried rice.
- Serve Warm: Remove from heat and serve the fried rice warm. Enjoy this easy and flavorful copycat Benihana classic as a side dish or a satisfying meal on its own!
Notes
- For best texture and flavor, cook the white rice the night before and refrigerate it uncovered to dry out overnight.
- If you don’t have day-old rice, spread freshly cooked rice on a tray and refrigerate for at least an hour to reduce moisture.
- You can adjust the amount of garlic butter to taste or substitute with regular butter if preferred.
- This recipe serves 2 but can be multiplied easily for larger groups.
- Low-sodium soy sauce is recommended to control saltiness, but regular soy sauce can be used as well.
