Benihana-Style Fried Rice
Benihana-Style Fried Rice
Ingredients
For the Soy Garlic Butter Sauce
- 2 tablespoons unsalted butter, softened
- 1 tablespoon garlic, minced
- 2 tablespoons soy sauce
For the Fried Rice
- 3 tablespoons cooking oil, plus more as needed
- 1/2 cup white onion, diced
- 1/2 cup carrot, diced
- 1/2 cup green onions, chopped, divided
- 1 tablespoon garlic, minced
- 2 cups cooked white rice, day-old, cold
- 2 large eggs
- 2 tablespoons soy sauce, plus more to taste
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon granulated sugar, or to taste
- 1/4 teaspoon white pepper, or to taste
Instructions
- 1
Prepare the Soy Garlic Butter Sauce: In a small bowl or ramekin, combine the softened unsalted butter, minced garlic, and 2 tablespoons of soy sauce. Whisk vigorously until the mixture is smooth and well combined. Set aside.
⏱️ 3 min
- 2
Heat a wok over high heat. Add 3 tablespoons of cooking oil and allow it to heat until shimmering.
⏱️ 1 min
- 3
Add the diced white onion, diced carrot, 1/4 cup of the chopped green onions (reserve the rest for garnish), and 1 tablespoon of minced garlic to the hot wok. Stir-fry for 2 to 3 minutes, or until the vegetables have softened.
⏱️ 3 min
- 4
Add the day-old cold white rice to the wok with the cooked vegetables. Stir-fry for 2 to 3 minutes, breaking up any clumps of rice with a wooden spatula, until the rice is heated through and well mixed with the vegetables.
⏱️ 3 min
- 5
Push the rice and vegetables to one side of the wok, creating a clear space. Add a small amount of additional cooking oil to the cleared space. Crack the two large eggs directly into the oil and quickly scramble them with your spatula until just cooked through.
⏱️ 2 min
- 6
Once the eggs are scrambled, mix them into the rice and vegetable mixture, ensuring they are evenly distributed.
⏱️ 1 min
- 7
Drizzle 2 tablespoons of soy sauce over the rice. Season with salt, granulated sugar, and white pepper. Stir-fry for 1 minute to combine the seasonings.
⏱️ 1 min
- 8
Spoon the prepared soy garlic butter mixture into the wok. Continue to stir-fry vigorously until all ingredients are thoroughly combined, heated through, and the rice has a uniform, light brown color from the soy sauce.
⏱️ 3 min
- 9
Stir in the remaining 1/4 cup of chopped green onions. Cook for an additional 30 seconds.
⏱️ 1 min
- 10
Remove from heat and serve immediately in white serving bowls.
Kitchen Tools
Nutrition Facts (per serving)
Benihana-Style Fried Rice
For the Soy Garlic Butter Sauce
- 2 tablespoons unsalted butter, softened
- 1 tablespoon garlic, minced
- 2 tablespoons soy sauce
For the Fried Rice
- 3 tablespoons cooking oil, plus more as needed
- 1/2 cup white onion, diced
- 1/2 cup carrot, diced
- 1/2 cup green onions, chopped, divided
- 1 tablespoon garlic, minced
- 2 cups cooked white rice, day-old, cold
- 2 large eggs
- 2 tablespoons soy sauce, plus more to taste
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon granulated sugar, or to taste
- 1/4 teaspoon white pepper, or to taste
Instructions
- 1
Prepare the Soy Garlic Butter Sauce: In a small bowl or ramekin, combine the softened unsalted butter, minced garlic, and 2 tablespoons of soy sauce. Whisk vigorously until the mixture is smooth and well combined. Set aside.
⏱️ 3 min - 2
Heat a wok over high heat. Add 3 tablespoons of cooking oil and allow it to heat until shimmering.
⏱️ 1 min - 3
Add the diced white onion, diced carrot, 1/4 cup of the chopped green onions (reserve the rest for garnish), and 1 tablespoon of minced garlic to the hot wok. Stir-fry for 2 to 3 minutes, or until the vegetables have softened.
⏱️ 3 min - 4
Add the day-old cold white rice to the wok with the cooked vegetables. Stir-fry for 2 to 3 minutes, breaking up any clumps of rice with a wooden spatula, until the rice is heated through and well mixed with the vegetables.
⏱️ 3 min - 5
Push the rice and vegetables to one side of the wok, creating a clear space. Add a small amount of additional cooking oil to the cleared space. Crack the two large eggs directly into the oil and quickly scramble them with your spatula until just cooked through.
⏱️ 2 min - 6
Once the eggs are scrambled, mix them into the rice and vegetable mixture, ensuring they are evenly distributed.
⏱️ 1 min - 7
Drizzle 2 tablespoons of soy sauce over the rice. Season with salt, granulated sugar, and white pepper. Stir-fry for 1 minute to combine the seasonings.
⏱️ 1 min - 8
Spoon the prepared soy garlic butter mixture into the wok. Continue to stir-fry vigorously until all ingredients are thoroughly combined, heated through, and the rice has a uniform, light brown color from the soy sauce.
⏱️ 3 min - 9
Stir in the remaining 1/4 cup of chopped green onions. Cook for an additional 30 seconds.
⏱️ 1 min - 10
Remove from heat and serve immediately in white serving bowls.