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.
Provided by Izzy
Categories Dinner Lunch Side Dish
Time 20m
Number Of Ingredients 12
Steps:
- 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!
Nutrition Facts : Calories 403 kcal, Carbohydrate 52 g, Protein 10 g, Fat 17 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 97 mg, Sodium 933 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
BENIHANA'S CHICKEN FRIED RICE
A recipe and You Tube video I found online while searching for Japanese Fried Rice for the Culinary Quest event. Here is a link to the fun video: https://www.youtube.com/watch?v=hxZieFxxz9E.
Provided by Lynn Dine
Categories Rice Sides
Time 25m
Number Of Ingredients 11
Steps:
- 1. Add the safflower oil to a skillet and set over medium heat. Meanwhile, season the chicken with salt and pepper. Cook the chicken (stirring occasionally) until lightly-browned, firm, and opaque throughout. Add the garlic butter and stir to coat the chicken. Set aside.
- 2. Using the same pan, cook the onions, carrots and green onions until softened. Set aside.
- 3. Wipe out the pan, then scramble the eggs (season the raw egg with salt and pepper to taste). Add the rice, soy sauce, sesame seeds, chicken, onions, carrots and green onion to the pan and cook until the rice is warm and browned. Serve hot.
BEST COPYCAT BENIHANA JAPANESE CHICKEN RICE
If you've ever been to Benihana you will know that one of the highlights is the Chicken Rice they serve. It is tasty and served right after their onion soup. I enjoy eating 1/2 the rice as an appetizer while waiting for my food to be cooked. I have read several recipes and have found an ingredient that makes this recipe more authentic. Hope you enjoy.
Provided by Chef Simply Delish
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- The rice could be pre-cooked the night before and stored in fridge or cook the rice using package directions -- Note: double the water per each cup of uncooked rice. For this recipe you would use 4 cups of water and 2 cups of uncooked rice, pinch of salt and once you bring it to a boil, turn the heat down and cook for 20 minutes covered. You must spread the rice out after it is cooked in a shallow pan and cool it off in the fridge (or freezer if you have room). Needs to be at room temperature or cooler.
- Make your garlic and butter compound. Put softened butter in a bowl large enough to allow you to mix the garlic into the butter. Needs to be well blended. Use a potato masher to mash the butter or use a hand mixer if you wish. Peel garlic by hitting each clove with the side of a knife being careful and keep sharp end of knife away from you. It is now easy to peel and you will do this with both cloves (or 1 if you want less of a garlic flavor) and then finely mince. After garlic is minced you will use the side of the knife and run the side of the blade in each direction to mash the garlic. You want to make a paste out of the garlic. Add the garlic to the butter and mix really well. Keep the bowl on the counter ready for use.
- Wash and dry your chicken breast and cube it into small bite size pieces.
- Dice your onion. Thinly cut the greens on the green onion.
- Scramble the eggs in a frying pan with 1 teaspoon of sesame oil. Then cut the cooked eggs into small pieces and put aside.
- In a large frying pan or a wok add 2 tablespoons of sesame oil and cook the onion on medium heat for 5 minutes stirring often. You just want it soft and don't burn it. Now add your cubed chicken and stir often. You don't want to burn the chicken but a little color is fine. Add some salt and pepper to taste. Cook chicken about 5-7 minutes on medium heat. It will cook fast because it is cubed small. Add 1 tablespoon of the garlic butter compound. Add the peas, carrots, and green onions. Cook for 5 minutes or until just tender. (you can taste a carrot to test for desired taste) Do not overcook. Stir often. Leave in pan.
- Add 2 tablespoons of garlic butter compound and add the rice a handful at a time. Carefully stir everything together and keep adding rice until all the rice is added and well mixed together. At this time add 1 more tablespoons of the garlic butter compound. Cook rice for 5-7 minutes stirring often. Add the cooked eggs, stir well carefully. Now add your soy sauce. Mix well to distribute evenly. Add remaining salt and pepper to taste.
- If you wish to add the toasted sesame seeds do so now and stir and serve. Since we used sesame oil in the recipe the seeds are optional.
FRIED RICE LIKE AT BENIHANA
I found this recipe online. It's mostly like all the others, but this one tells you to cool the rice after you cook it before you actually make the fried rice. This is the way I prefer to make it. I don't know why, but for some reason every time I don't let the rice get cold it just doesn't taste as good. It's supposed to be one of those restaurant's secret recipes and it sure is good. PS - I modify it every time I make it by adding new things, etc. Add as much or as little soy sauce as you like, I tend to add a little more. This fried rice can be prepared ahead of time by cooking the rice,. then adding the peas, carrots and egg plus half of the soy sauce. Keep this refrigerated until you are ready to fry it in the butter. That's when you add the salt, pepper and remaining soy sauce.
Provided by Chef Whitney
Categories White Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator.
- Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking.
- When rice has cooled to near room temperature, add peas,carrot, scrambled egg and diced onion to the bowl.Carefully toss all of the ingredients together.
- Melt 1 1/2 tablespoons of butter in a large frying pan over medium/high heat.
- When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often.
Nutrition Facts : Calories 304.5, Fat 7.3, SaturatedFat 3.6, Cholesterol 117.2, Sodium 630.9, Carbohydrate 49.2, Fiber 3.4, Sugar 4.5, Protein 9.7
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- Add rice in a saucepan (or large pot) with 3 cups of water. Add a pinch of salt and stir. Turn the heat on high. Once you see the rice start to boil slightly, give it a good stir. Cover the pot. Reduce heat to low and let it simmer for another 20 minutes.
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