Copycat Benihana Fried Rice
Butter, garlic, rice, and soy sauce come together in this cozy, sizzling Benihana fried rice knockoff. Savory, buttery, and loaded with texture—this is buttery garlic magic with crispy edges and classic veggies. No hibachi grill required.
4
servings
Ingredients
Garlic Butter
- 4 tbsp (56 g) unsalted butter softened
- 3 cloves garlic minced (divided)
- 2 tsp soy sauce
Fried Rice
- 1 1/2 tbsp (22.5 ml) neutral oil such as vegetable or canola, divided
- 2 large eggs beaten
- 1 medium carrot finely diced
- 1/2 (0.5) small onion finely diced
- 3 scallions sliced, plus extra for garnish
- 3 cups (600 g) cold, day-old cooked rice preferably jasmine or white rice
- 2 tbsp (30 ml) soy sauce plus more to taste
- 1 tsp (5 ml) toasted sesame oil
- Salt and pepper to taste
Equipment
- Large skillet or wok
- Mixing bowl
- Spatula
Instructions
- Make the garlic butter: In a small bowl, beat together softened butter and half of the minced garlic until creamy. Stir in 2 teaspoons soy sauce. Cover and chill while you prep everything else.
- Scramble the eggs: Heat 1/2 tablespoon oil in a large skillet or wok over medium heat. Add the beaten eggs and stir constantly until just set and slightly glossy, then transfer to a plate. Don’t overcook; they’ll finish with the rice later.
- Sauté the veggies: Increase heat to high. Add remaining tablespoon oil, carrots, and onion. Stir constantly until softened and starting to caramelize, about 5–7 minutes. Add the scallions and remaining garlic and stir for 30 seconds until very fragrant.
- Add the rice: Break up any clumps of cold rice with your hands. Add rice to skillet; toss with veggies and let cook for 2–3 minutes, stirring occasionally to let some rice get crispy.
- Butter it up: Add half of the garlic butter and stir until melted and shiny. Taste and add more garlic butter as desired. Season with salt and pepper if needed.
- Finish and serve: Add scrambled eggs, 2 tablespoons soy sauce, and sesame oil. Gently toss everything to combine and heat through. Serve immediately with extra scallions for garnish.
Notes
Change it up by adding shrimp, bacon, chicken, tofu, or other diced veggies like peas, corn, or bell pepper.
Leftovers keep in the fridge up to 4 days. For best reheating, use a skillet with a splash of water or oil to revive the rice and preserve crispy bits.
Dish can be made vegan with plant-based butter and egg substitute.
Leftovers keep in the fridge up to 4 days. For best reheating, use a skillet with a splash of water or oil to revive the rice and preserve crispy bits.
Dish can be made vegan with plant-based butter and egg substitute.
Nutrition
Calories: 320kcal | Carbohydrates: 46g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 80mg | Sodium: 780mg | Potassium: 180mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1750IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2.1mg