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Benihana Copycat Fried Rice

Benihana copycat fried rice brings together cold cooked rice, tender-crisp vegetables, scrambled egg, and soy sauce in a hot skillet. Tossed until hot with lightly toasted grains, it makes a flavorful Japanese-inspired side dish at home.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Side Dish
Cuisine: Japanese
Calories: 341
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter divided
  • 2 eggs large, lightly beaten
  • 0.5 cup yellow onion finely diced
  • 0.5 cup carrot finely diced
  • 3 cups long-grain white rice cold cooked, chilled
  • 1 cloves garlic minced
  • 1.5 tbsp soy sauce
  • 2 scallions thinly sliced
  • 0.25 tsp salt
  • 0.25 tsp ground black pepper

Equipment

  • 1 12-inch skillet

Method
 

  1. Heat a 12-inch skillet over medium-high heat.
  2. Melt 1 teaspoon of the butter in the skillet.
  3. Add the eggs and cook, stirring, until just set.
  4. Transfer the eggs to a plate.
  5. Melt 2 teaspoons of the butter in the skillet.
  6. Add the onion and carrot and cook for 3 to 4 minutes, stirring often, until the onion is softened and the carrot is tender-crisp.
  7. Transfer the onion and carrot to the plate with the eggs.
  8. Melt the remaining 1 tablespoon butter in the skillet.
  9. Add the rice, breaking up any clumps.
  10. Cook for 4 to 5 minutes, tossing and spreading the rice in the pan between stirs, until hot with some lightly toasted grains.
  11. Stir in the garlic and cook for 30 seconds.
  12. Add the soy sauce and toss to coat the rice.
  13. Return the egg and vegetables to the skillet.
  14. Add the scallions, salt, and pepper.
  15. Toss for 1 to 2 minutes, until everything is hot.

Notes

For the best texture, use chilled rice and break up clumps before cooking. Refrigerate leftovers for 3 to 4 days; freezing is suitable. Use gluten-free tamari in place of soy sauce for a gluten-free option.