Benihana-Style Fried Rice Recipe

Making restaurant-quality fried rice like Benihana’s at home is easier than you might think. While professional equipment plays a role, following a few key tips can elevate your homemade fried rice to new heights.

Start with the right rice. Benihana uses Calrose rice, a medium-grain variety from California. If unavailable, jasmine rice can suffice, though it won’t replicate the exact texture. Cook the rice ahead and let it rest for at least 24 hours in the fridge or use day-old rice for best results.

Prepare the hibachi garlic butter, a signature element of Benihana’s fried rice. Mix 2 tablespoons of room-temperature unsalted butter with ½ teaspoon minced garlic and ½ teaspoon Kikkoman soy sauce until smooth. Set aside.

Choose a neutral oil like safflower, vegetable, or canola for frying to avoid overpowering the dish’s flavors.

Ensure your vegetables are finely diced for even cooking. Proper knife skills help maintain consistency throughout the dish.

When cooking, spread out the rice in the pan to allow it to fry rather than steam. This step is crucial for achieving that distinctive texture.

After cooking the rice briefly, reintroduce any cooked ingredients back into the pan. Add a tablespoon of the hibachi garlic butter and season with salt and pepper, stirring to coat evenly.

For depth of flavor, push the rice to one side of the pan and pour soy sauce onto the empty space. Let it caramelize before mixing it thoroughly into the rice.

Following these steps will help you recreate the beloved Benihana-style fried rice at home, ensuring a dish that’s both satisfying and reminiscent of your favorite Japanese hibachi restaurant.

Re-reported from the article originally published in Parade.