Hibachi Fried Rice Recipe - Benihana Copycat
If you'd like to recreate some of that Benihana magic at home - look no further. This is the perfect copycat Benihana Hibachi Fried Rice Recipe!
Servings: 6 people
Calories: 228kcal
Ingredients
Benihana's Garlic Butter
- 5 heads garlic sliced in half
- 8 oz whipped butter
- 4 tablespoon soy sauce all purpose
- ¼ teaspoon black pepper freshly ground
- ¼ teaspoon lemon juice optional
Hibachi Fried Rice
- 1 tablespoon vegetable oil preferably safflower oil
- 2 eggs beaten
- 1 cup chicken breast thinly sliced into small pieces
- 2 cups peas and carrots
- 5 cups cooked rice preferably one day old, cold, no clumps
- 1 teaspoon salt to taste
- 1 teaspoon pepper to taste
- 1 tablespoon soy sauce
- 1 teaspoon sesame seeds for garnish
- 2 scallion sliced, for garnish
- 1 teaspoon sesame oil
Instructions
Benihana's Garlic Butter
- 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.
Hibachi Fried Rice
- 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!
Video
Notes
Nutrition
- This recipe yields approximately 6 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.
