BENIHANA FRIED RICE RECIPE
Making copycat Benihana fried rice from home couldn't be easier. Mix up your ingredients and within no time have a readily made dish straight from the Benihana restaurant.
Provided by Laura Ritterman
Categories Sides
Time 50m
Number Of Ingredients 15
Steps:
- Cook the rice (1 day before cooking the fried rice)
- Rinse the uncooked rice using a bowl or colander, until the water you are rinsing with no longer appears cloudy
- Add the rice, 3 cups of cold water and a pinch of salt to a large, lidded pot on the stove
- Bring the heat up high, and watch carefully, until the water begins to boil
- Stir the rice a few times, then bring the heat down to low, cover with the lid and let sit for 20 minutes
- Take the pot from the heat, and let sit still lidded for another 20 minutes
- Move the rice from the pot to a large, shallow dish. Spread it out evenly without compressing, and refrigerate overnight
Nutrition Facts : Calories 370 cal
BENIHANA FRIED RICE
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
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
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
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
Don't live near a Benihana? Don't worry, you can make a copycat recipe for Benihana Fried Rice.
Provided by Stephanie Manley
Categories Side Dish
Time 1h
Number Of Ingredients 11
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.
Nutrition Facts : Calories 530 kcal, Carbohydrate 48 g, Protein 14 g, Fat 31 g, SaturatedFat 16 g, Cholesterol 264 mg, Sodium 1570 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
BENIHANA CHICKEN FRIED RICE RECIPE
This Benihana Chicken Fried Rice is the perfect copycat recipe for homemade hibachi, just like the one served at Benihana. It's super delicious and easy to make at home, no tricks required, only lots of garlic butter.
Provided by Calleigh
Categories Brunch
Time 20m
Number Of Ingredients 18
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).
Nutrition Facts : Calories 660 kcal, Carbohydrate 79 g, Protein 21 g, Fat 28 g, SaturatedFat 8 g, Cholesterol 194 mg, Sodium 1211 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
BENIHANA FRIED RICE RECIPE - (5/5)
Provided by longhornfans
Number Of Ingredients 10
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.
HIBACHI FRIED RICE RECIPE - BENIHANA COPYCAT
Steps:
- Preheat oven to 350°F.
- Cut about a third off the top of 5 heads of garlic. Place on a baking sheet lined with tin foil.
- Bake the garlic for about 30 minutes or until they are soft inside.
- Press the garlic cloves into a medium bowl and mash. Wait for the mashed garlic to cool.
- Add about two tablespoons of butter to the cooled mashed garlic. Beat until fully combined. Add the remaining butter in half cup portions and continue mixing until all the butter has been added.
- Add the freshly ground black pepper, soy sauce and lemon juice and mix well. Store in an airtight container - I usually just store it in the whipped butter container. Refrigerate until ready to use.
- Heat a large skillet (preferably a cast iron pan) or wok for at least 5 minutes until it is smoking hot. Using a wok or cast iron skillet is really important to mimic the high heat cooking temperature of a Japanese steakhouse or hibachi restaurant. This recipe does not work on medium heat.
- Add the oil and scramble the eggs. Push the eggs to one side. While the eggs are still runny, add the chicken and saute until golden brown (about 80% cooked). Add the carrots and onion and sauté continuously until the onions are transparent - about 2-3 minutes. Add half the cold rice and mix well. Then repeat with the remaining rice.. Be sure to break down any clumps. Add lots of garlic butter, the soy sauce and a little sesame oil. Sauté while mixing thoroughly. Taste for seasoning. Add the scallions and sesame seeds as a garnish. Enjoy!
Nutrition Facts : Calories 228 kcal, ServingSize 1 serving
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4.6/5 (229)Total Time 1 hrCategory Copycat RecipesCalories 460 per serving
- Add rice in a saucepan (or large pot) with 3 cups of water. Add a pinch of salt and stir. Turn the heat on high. Once you see the rice start to boil slightly, give it a good stir. Cover the pot. Reduce heat to low and let it simmer for another 20 minutes.
- Remove the lid and fluff the rice with a spoon to separate the granules as much as possible. Then, store it in a shallow container or large baking dish. Refrigerate overnight so it dehydrates. Without this step, your fried rice will be wet and clumpy.
- The next step is to prepare the Benihana garlic butter. Combine room temperature butter and two cloves of minced garlic. Drizzle with some lemon juice and soy sauce and mix well.
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