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Benihana Fried Rice

A delicious and quick fried rice recipe inspired by Benihana’s teppanyaki style, made with day-old rice for that perfect texture.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Main, Side
Cuisine: Japanese
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 cups cooked rice day-old, chilled, broken into individual grains
  • 3 tablespoons butter unsalted
  • 2 eggs beaten well
  • 1 cup diced onion about half a large onion
  • 3/4 cup diced carrot about one medium carrot
  • 1/2 cup frozen peas thawed
  • 3 cloves garlic minced fine
  • 1/2 pound protein diced cooked chicken, shrimp, or beef, optional
  • 3 tablespoons soy sauce low-sodium if preferred
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • Salt to taste

Equipment

  • Large skillet or wok
  • Wooden spatula or rice paddle
  • Measuring cups and spoons
  • Cutting board and sharp knife
  • Small bowl
  • Serving spoon or large tongs

Method
 

  1. Chop the onion, carrot, and garlic into small, uniform pieces.
  2. Break up chilled rice with fingers or fork to separate any clumps.
  3. Heat a large skillet or wok over high heat for two minutes.
  4. Add 1 tablespoon of butter, pour in beaten eggs, and scramble quickly.
  5. Push cooked eggs to the side of the pan and keep heat on high.
  6. Add remaining 2 tablespoons of butter, onion, and carrot; stir constantly for about two minutes.
  7. Add minced garlic and any cooked protein; stir for 30 seconds until fragrant.
  8. Add the separated rice to the skillet and stir continuously, breaking up clumps.
  9. Once the rice is sizzling and separating, add peas and stir for one minute.
  10. Pour in mixed soy sauce, oyster sauce, and white pepper; stir to coat evenly.
  11. Drizzle sesame oil and fold in the cooked eggs; toss for 30 seconds.
  12. Taste for salt and adjust as needed.

Notes

Chilled day-old rice is key for achieving the right texture.