Benihana Fried Rice Homemade: Restaurant-Style Wok Bliss at Home

A Quick, Catchy Intro with a Viral Hook

Ever throw your hands in the air at another sad side of soggy, boring rice? Yeah, me too. That’s exactly why Benihana Fried Rice Homemade exists—to teleport you straight to teppanyaki heaven without hopping a plane or wearing sunscreen. One forkful of this and you’ll seriously rethink every greasy takeout version. Seriously, why bother with sad rice bowls when you can go full hibachi-party vibes?

Why This Recipe Is Awesome

Listen: this fried rice isn’t just edible—it’s unforgettable. It’s buttery, garlicky, and loaded with veggies plus egg shards for texture that slaps. It’s IMO chef-level impressive, yet easier than ordering delivery. Whether you’re feeding yourself or catering a house-full, this recipe screams “I’ve got cooking skills” without drama. Friends will walk in and go: “Did you go out for this?” Nope, just your kitchen and a bit of sass.

Ingredients

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• 4 cups cold, day-old jasmine rice (fresh? No deal—stick it in the fridge first.)
• 2 tbsp unsalted butter (sub: vegan butter or sesame oil for nuttiness)
• 1 cup chopped carrots
• 1 cup frozen peas
• ½ cup finely diced white onion
• 3 cloves garlic, minced (or 1 tsp garlic powder—lazy acceptable)
• 2 large eggs, lightly beaten
• 3 tbsp low-sodium soy sauce (sub: tamari or coconut aminos)
• 1 tsp sesame oil
• 2 green onions, sliced for garnish
• Optional: pinch of ginger powder or chili flakes

Tools & Kitchen Gadgets Used

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• Large non-stick skillet or wok
• Spatula or wooden spoon
• Mixing bowl for eggs
• Cutting board & chef’s knife
• Measuring spoons & cups
• Serving bowls or plates

Step-by-Step Instructions

1. Butter toast. Heat skillet, melt 2 tbsp butter until foamy.
2. Veggie therapy. Add onions, carrots, and peas. Stir-fry ~3 mins until softened.
3. Garlic party. Toss in garlic (and ginger or chili if using), fry 30 secs & sniff that aroma.
4. Egg scramble. Push veggies aside, pour eggs into pan, scramble until just set.
5. Rice joins. Toss in cold rice, break clumps with spatula.
6. Sauce it up. Drizzle soy sauce and sesame oil—stir fry 2–3 mins to heat through.
7. Garnish! Finish with sliced green onions. Extra butter for indulgence? Go for it.

Calories & Nutritional Info

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Per ~1.5-cup serving:

• Calories: ~340 kcal
• Fat: 10g (4g sat)
• Carbs: 50g
• Protein: 8g
• Fiber: 3g
• Sodium: ~700mg (cut if low-sodium soy used)

Common Mistakes to Avoid

• Using fresh rice. It gets mushy—use day-old rice, trust me.
• Crowding the pan. Overload = steaming, not browning. Cook in batches if needed.
• Skipping soy sauce step. No sauce = bland AF rice.
• Burnt garlic. Toss it as soon as it gets toasty—just 30 secs max.

Variations & Customizations

1. Keto version: Swap rice for cauliflower rice, skip sugar/soy for coconut aminos.
2. Spicy mix: Add 1 tsp sriracha or chili oil when adding soy sauce.
3. Protein boost: Throw in grilled chicken, shrimp, or tofu with that buttery veggies.

FAQ Section

1. What rice is best for Benihana fried rice?
Day-old jasmine rice—it’s sticky but separate.

2. Can I use fresh rice?
If you want mush, yes. Otherwise, no. Stick to chilled rice.

3. How do I reheat leftovers?
Quick splash of water + reheat in pan or microwave with a damp paper towel.

4. Can I make this gluten-free?
Yep—use tamari or coconut aminos instead of soy sauce.

5. What else goes well with it?
Teppanyaki veggies, hibachi steak, grilled shrimp—basically anything.

6. How to make it vegetarian?
Skip eggs, use veggie oil, sub tofu or mushroom bits.

7. Is it spicy?
Nah—mild base. Add chili flakes/ouroption above. Great for picky diners.

8. Why butter first?
So you get that nutty, slightly toasted flavor and powerful wok flavor base.

Final Thoughts

And that’s your Benihana Fried Rice Homemade—restaurant vibes, zero tip, no cleanup charges. Now dig in, snap some pics, brag about your cooking skills, and never rely on boxed rice again. You’re basically a hibachi magician now. 😉