Why You’ll Love This Recipe
- Authentic Flavor: Soy sauce and sesame oil deliver the classic taste you love from Benihana.
- Simple Ingredients: Uses easy pantry staples and frozen veggies.
- Perfect Texture: Day-old rice ensures fluffy, non-sticky grains with a slight crisp.
- Quick & Easy: Ready in about 35 minutes, perfect for a quick meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 cups cooked rice (preferably day-old)
- 2 tablespoons vegetable oil
- 2 eggs, beaten
- 1 cup frozen peas and carrots mix
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt to taste
- Green onions, chopped for garnish
Directions
- Use cooked and chilled rice, ideally day-old for best texture.
- Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat.
- Pour beaten eggs into the pan and scramble until fully cooked. Transfer eggs to a plate and set aside.
- Add remaining tablespoon of vegetable oil to the pan. Sauté chopped onion until translucent and fragrant.
- Stir in frozen peas and carrots, cooking until warmed through.
- Add minced garlic and sauté for another minute.
- Add cooked rice to the pan, breaking up any clumps. Stir-fry for 3-4 minutes to slightly crisp the rice.
- Pour in soy sauce and sesame oil, stirring well to coat rice evenly.
- Gently fold scrambled eggs back into the rice mixture.
- Taste and season with salt if needed. Heat for an additional minute or two.
- Remove from heat, garnish with chopped green onions, and serve.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Variations
- Add Protein: Include diced chicken, shrimp, or tofu for a heartier meal.
- Vegetable Mix: Add bell peppers, corn, or mushrooms for extra nutrition and color.
- Spicy Kick: Add chili flakes or Sriracha for heat.
- Gluten-Free: Use tamari or gluten-free soy sauce.
Storage/Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet over medium heat or in the microwave, stirring occasionally.
- Can be frozen for up to 2 months; thaw before reheating.
FAQs
Can I use freshly cooked rice?
Day-old rice is best as it’s drier and less sticky, but freshly cooked rice can work if spread out and cooled well.
What if I don’t have sesame oil?
Use a neutral oil and add a few drops of toasted sesame oil or omit altogether.
Can I make this vegan?
Omit eggs or substitute with scrambled tofu and use vegan soy sauce.
How do I get the rice to crisp?
Cook on high heat without overcrowding the pan and avoid stirring too frequently.
Can I prepare this ahead of time?
Yes, fried rice tastes great reheated.
Is this recipe spicy?
No, but you can add heat with chili flakes or hot sauce.
What’s the best pan for fried rice?
A wok or large non-stick skillet works best for even heat and tossing ingredients.
Can I add other sauces?
Yes, try oyster sauce, hoisin sauce, or a splash of fish sauce for different flavors.
How much soy sauce should I use?
Adjust to taste; 4 tablespoons is a good starting point.
Can I double the recipe?
Yes, cook in batches to avoid overcrowding the pan.
Conclusion
Benihana Fried Rice is an easy-to-make, delicious dish that brings the iconic flavors of the famous hibachi restaurant to your home kitchen. With simple ingredients and quick cooking steps, it’s perfect as a side or satisfying main. Customize it with your favorite proteins or veggies and enjoy a flavorful, comforting meal everyone will love.
Benihana Fried Rice: An Incredible Ultimate Recipe for Everyone
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Japanese-American
- Diet: Gluten Free
Description
Benihana Fried Rice is a flavorful, restaurant-style fried rice with veggies, scrambled eggs, and perfectly seasoned rice, delivering authentic taste right at home.
Ingredients
4 cups cooked rice (preferably day-old)
2 tablespoons vegetable oil
2 eggs, beaten
1 cup frozen peas and carrots mix
1 small onion, finely chopped
3 cloves garlic, minced
4 tablespoons soy sauce
1 tablespoon sesame oil
Salt to taste
Green onions, chopped for garnish
Instructions
- Use cooked and chilled rice, ideally day-old for best texture.
- Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat.
- Pour beaten eggs into the pan and scramble until fully cooked. Transfer eggs to a plate and set aside.
- Add remaining tablespoon of vegetable oil to the pan. Sauté chopped onion until translucent and fragrant.
- Stir in frozen peas and carrots, cooking until warmed through.
- Add minced garlic and sauté for another minute.
- Add cooked rice to the pan, breaking up any clumps. Stir-fry for 3-4 minutes to slightly crisp the rice.
- Pour in soy sauce and sesame oil, stirring well to coat rice evenly.
- Gently fold scrambled eggs back into the rice mixture.
- Taste and season with salt if needed. Heat for an additional minute or two.
- Remove from heat, garnish with chopped green onions, and serve.
Notes
Add diced chicken, shrimp, or tofu for extra protein.
Include bell peppers, corn, or mushrooms for more veggies.
Add chili flakes or Sriracha for spice.
Use tamari or gluten-free soy sauce for gluten-free option.
Store leftovers in airtight container in fridge up to 3 days.
Reheat in skillet or microwave, stirring occasionally.
Freeze for up to 2 months; thaw before reheating.
Fresh rice can be used if cooled and spread out well.
Use neutral oil if sesame oil unavailable; add toasted sesame oil for flavor.
Omit eggs or use scrambled tofu for vegan version.
Cook on high heat without overcrowding for crisp rice.
Prepare ahead as fried rice reheats well.
Use wok or large non-stick skillet for best results.
Try oyster sauce, hoisin, or fish sauce for varied flavors.
Adjust soy sauce quantity to taste; start with 4 tablespoons.
Double recipe and cook in batches to avoid overcrowding.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 150mg
