Benihana Fried Rice Recipe 55

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BENIHANA JAPANESE FRIED RICE



Benihana Japanese Fried Rice image

Make and share this Benihana Japanese Fried Rice recipe from Food.com.

Provided by Andy Wold

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

4 cups cooked rice or 1 cup uncooked rice
1 cup frozen peas, thawed
2 tablespoons carrots, finely diced
2 eggs, beaten
1/2 cup onion, diced
1 1/2 tablespoons butter
2 tablespoons soy sauce
salt
pepper

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



Benihana Fried Rice image

Make and share this Benihana Fried Rice recipe from Food.com.

Provided by Andy Wold

Categories     White Rice

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

1 cup rice, uncooked
5 tablespoons butter
1 cup onion, chopped
1 cup carrot, chopped
2/3 cup green onion, chopped
3 tablespoons sesame seeds
5 eggs
5 tablespoons soy sauce
salt
pepper

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 FRIED RICE



Benihana Fried Rice image

Make and share this Benihana Fried Rice recipe from Food.com.

Provided by Mary K. W.

Categories     Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup cooked rice
5 tablespoons butter
1 cup onion, chopped
1 cup carrot, chopped
2/3 cup scallion, chopped
3 tablespoons sesame seeds
5 eggs
5 tablespoons soy sauce
salt
pepper

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.

Nutrition Facts : Calories 365.2, Fat 24.2, SaturatedFat 11.6, Cholesterol 302.5, Sodium 1470.2, Carbohydrate 24.5, Fiber 2.9, Sugar 4.2, Protein 13.6

BENIHANA FRIED RICE RECIPE - (5/5)



Benihana Fried Rice Recipe - (5/5) image

Provided by longhornfans

Number Of Ingredients 10

1 C. Uncooked rice
5 Tbsp. Butter
1 C. Chopped onion
1 C. Chopped carrots
2/3 C. Chopped scallions
3 Tbsp. Sesame seeds
5 Eggs
5 Tbsp. Soy sauce
Salt
Pepper

Steps:

  • 1. Cook rice according to package directions. 2. In a large skillet melt butter. Add onions, carrots and scallions. Sauté until carrots are translucent. Set aside. 3. Heat oven to 350 degrees. 4. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color. 5. Lightly grease another skillet. 6. Beat eggs. Pour into hot skillet. 7. Cook as you would scrambled eggs. 8. Combine rice, vegetables, sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.

FRIED RICE LIKE AT BENIHANA



Fried Rice Like at Benihana image

I found this recipe online. It's mostly like all the others, but this one tells you to cool the rice after you cook it before you actually make the fried rice. This is the way I prefer to make it. I don't know why, but for some reason every time I don't let the rice get cold it just doesn't taste as good. It's supposed to be one of those restaurant's secret recipes and it sure is good. PS - I modify it every time I make it by adding new things, etc. Add as much or as little soy sauce as you like, I tend to add a little more. This fried rice can be prepared ahead of time by cooking the rice,. then adding the peas, carrots and egg plus half of the soy sauce. Keep this refrigerated until you are ready to fry it in the butter. That's when you add the salt, pepper and remaining soy sauce.

Provided by Chef Whitney

Categories     White Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup uncooked rice
1 cup frozen peas, thawed
2 chopped carrots
2 eggs, beaten
1/2 cup diced onion (1/2 small onion)
1 1/2 tablespoons butter
2 tablespoons soy sauce
salt
pepper

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.

Nutrition Facts : Calories 304.5, Fat 7.3, SaturatedFat 3.6, Cholesterol 117.2, Sodium 630.9, Carbohydrate 49.2, Fiber 3.4, Sugar 4.5, Protein 9.7

BEST COPYCAT BENIHANA JAPANESE CHICKEN RICE



Best Copycat Benihana Japanese Chicken Rice image

If you've ever been to Benihana you will know that one of the highlights is the Chicken Rice they serve. It is tasty and served right after their onion soup. I enjoy eating 1/2 the rice as an appetizer while waiting for my food to be cooked. I have read several recipes and have found an ingredient that makes this recipe more authentic. Hope you enjoy.

Provided by Chef Simply Delish

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

4 cups cooked rice, cooled to room temperature
4 tablespoons sweet butter (softened)
2 garlic cloves, finely minced (use 1 if you want a lighter garlic flavor)
1 teaspoon sesame oil
3 eggs, beaten
6 -8 ounces boneless skinless chicken breasts, cubed
2 tablespoons sesame oil
1/2 cup frozen peas, thawed (may omit)
1/2 cup frozen carrots, thawed
1 cup onion, diced
1/4 cup green onion
1/2 teaspoon salt (to taste)
1/2 teaspoon black pepper (to taste)
2 tablespoons low sodium soy sauce
2 tablespoons toasted sesame seeds (optional)

Steps:

  • The rice could be pre-cooked the night before and stored in fridge or cook the rice using package directions -- Note: double the water per each cup of uncooked rice. For this recipe you would use 4 cups of water and 2 cups of uncooked rice, pinch of salt and once you bring it to a boil, turn the heat down and cook for 20 minutes covered. You must spread the rice out after it is cooked in a shallow pan and cool it off in the fridge (or freezer if you have room). Needs to be at room temperature or cooler.
  • Make your garlic and butter compound. Put softened butter in a bowl large enough to allow you to mix the garlic into the butter. Needs to be well blended. Use a potato masher to mash the butter or use a hand mixer if you wish. Peel garlic by hitting each clove with the side of a knife being careful and keep sharp end of knife away from you. It is now easy to peel and you will do this with both cloves (or 1 if you want less of a garlic flavor) and then finely mince. After garlic is minced you will use the side of the knife and run the side of the blade in each direction to mash the garlic. You want to make a paste out of the garlic. Add the garlic to the butter and mix really well. Keep the bowl on the counter ready for use.
  • Wash and dry your chicken breast and cube it into small bite size pieces.
  • Dice your onion. Thinly cut the greens on the green onion.
  • Scramble the eggs in a frying pan with 1 teaspoon of sesame oil. Then cut the cooked eggs into small pieces and put aside.
  • In a large frying pan or a wok add 2 tablespoons of sesame oil and cook the onion on medium heat for 5 minutes stirring often. You just want it soft and don't burn it. Now add your cubed chicken and stir often. You don't want to burn the chicken but a little color is fine. Add some salt and pepper to taste. Cook chicken about 5-7 minutes on medium heat. It will cook fast because it is cubed small. Add 1 tablespoon of the garlic butter compound. Add the peas, carrots, and green onions. Cook for 5 minutes or until just tender. (you can taste a carrot to test for desired taste) Do not overcook. Stir often. Leave in pan.
  • Add 2 tablespoons of garlic butter compound and add the rice a handful at a time. Carefully stir everything together and keep adding rice until all the rice is added and well mixed together. At this time add 1 more tablespoons of the garlic butter compound. Cook rice for 5-7 minutes stirring often. Add the cooked eggs, stir well carefully. Now add your soy sauce. Mix well to distribute evenly. Add remaining salt and pepper to taste.
  • If you wish to add the toasted sesame seeds do so now and stir and serve. Since we used sesame oil in the recipe the seeds are optional.

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