Copycat Our take on the Benihana hibachi fried rice
Copycat Benihana hibachi fried rice
Rice fried hot and fast in garlic butter with egg, onion, carrot and peas, then finished with soy and sesame. Our take on Benihana's hibachi fried rice.
- Prep
- 5 min
- Cook
- 9 min
- Serves
- 2
- Per serve
- 690 kcal
Ingredients
Method
Mash the butter and garlic together. Dice the onion and carrot, slice the scallions, and squeeze the rice pouches to break up the grains.
Heat a large skillet or wok over high heat. Melt a heaped teaspoon of the garlic butter, pour in the egg and scramble until just set, then break it into small pieces and tip onto a plate.
Add another spoonful of garlic butter, then the onion, carrot and peas. Stir-fry until the carrot is just tender.
Add the rice and the rest of the garlic butter. Stir-fry, pressing the rice flat against the pan now and then, until steaming hot with a few crisp golden bits.
Add the soy sauce, sesame oil, egg and most of the scallion, and toss until evenly colored.
Season with white pepper and serve scattered with the sesame seeds and the rest of the scallion.
Tips
- Garlic butter is what makes it taste like the original. Be generous with it and keep the heat high so the rice fries rather than steams.
- Leftover rice from the fridge works even better than pouches: it's drier, so the grains stay separate.
- Add diced cooked chicken or shrimp with the rice to make it a bigger meal. Use tamari instead of soy sauce for a gluten-free version.
Flash Recipe is not affiliated with, endorsed by or sponsored by any of the restaurants or brands mentioned. Their names are used only to describe the dishes that inspired our home versions, which are our own recipes.
