Best Fried Rice Like At Benihana Recipes

BENIHANA CHICKEN FRIED RICE RECIPE

Steps:

• Break the cold rice using fork. Set aside. Cut the veggies and set aside.
• Using wok or skillet, heat the safflower oil over medium heat. Cook the chicken and stir occasionally until it turned to lightly brown, firm and opaque throughout.
• Season with salt and pepper, continue to stir and add 2 tbsp of garlic butter and stir to coat the chicken.
• Push the chicken on the side and add the green onions, onions and carrots. Stir until softened. Scramble the eggs (season the eggs with salt and pepper). Stir and combine all together.
• Add the cold rice, season with oyster sauce and fish sauce. Stir and stir until the rice is warm and brown.
• Serve hot and top with green onions and sesame seeds.
• Gather all the ingredients and combine in a bowl using a folding method.
• Gently fold the room temperature UNSALTED butter toward the center of the bowl until the ingredients are evenly mixed.
• Once you get the desired even color, you have reached the right consistency. You can stop right there because you don't want the butter to soften too much while at room temperature.
• Place the garlic butter mixture in a container (with airtight lid) and store in the fridge for future use. The butter will last for at least 3 weeks or will be good for a month if being stored in the fridge (in an airtight lid container).

BENIHANA FRIED RICE

Steps:

• Preheat the oven to 350 degrees F. Cook the rice in the water according to package directions. For best results, spread the cooked rice in a shallow metal pan and stick it in the freezer to cool quickly. Do not let it freeze, though. If you don't have time to chill the rice, just spread it out so it cools completely.
• While the rice is cooking and cooling, spread the sesame seeds in a shallow baking pan. Bake until golden brown, 10 to 15 minutes, shaking pan occasionally for even color. Remove from the oven.
• Melt the butter in a large skillet. Add the onions, carrots, and scallions. Cook, stirring from time to time, until the onions are translucent. Remove from the heat and set aside. Heat another large skillet or a wok if you have one. Add a splash of oil and swirl it around. Pour the eggs into the hot skillet. Cook as you would scrambled eggs. When the eggs are barely done, add the vegetables, rice, 2 tablespoons of the garlic butter (you can add more if desired) and sesame seeds and sprinkle with the soy sauce. Stir-fry until everything is mixed and hot. Season with salt and pepper to taste.

BENIHANA FRIED RICE

Steps:

• Cook rice according to package directions.
• In a large skillet melt butter.
• Add onions, carrots and scallions.
• Saute until carrots are translucent.
• Set aside.
• Heat oven to 350°F (175°C).
• Place sesame seeds in a shallow pan.
• Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color.
• Lightly grease another skillet.
• Beat eggs and pour into hot skillet.
• Cook as you would scrambled eggs.
• Combine rice, vegetables, sesame seeds and eggs.
• Add soy sauce and stir.
• Salt and pepper to taste.

BENIHANA JAPANESE FRIED RICE

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, grated carrot, scrambled egg and diced onion to the bowl.
• Carefully toss all of the ingredients together.
• Melt 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.

BENIHANA FRIED RICE

Steps:

• Cook rice according to package directions.
• In a large skillet melt butter. Add onions, carrots and scallions. Sauté until carrots are translucent; set aside.
• Heat oven to 350°F Place sesame seeds in a shallow pan and bake until golden brown (approx. 10 to 15 minutes), shaking pan occasionally for even color.
• Lightly grease another skillet. Beat eggs and pour into hot skillet. Cook as you would scrambled eggs.
• Combine rice, vegetables, sesame seeds and eggs.
• Add soy sauce. Stir. Salt and pepper to taste.

FRIED RICE LIKE AT BENIHANA

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.