This Benihana CopyCat Fried Rice is unlike anything else! It's my go-to way to make fried rice!

Fried Rice at Benihana, that bustling Japanese steakhouse, is a bit of Americana that's twined with the allure of showmanship and the unmistakable scent of sizzling soy sauce. Now, darling, imagine you could sit down at a table built around a hot griddle and be entertained by a chef performing culinary acrobatics with razor-sharp knives, just to get a plate of that delectable fried rice. That's the Benihana experience. But what if I told you that you can create that magic right in your cozy kitchen, bringing a taste of spectacle and a dash of the exotic to your hearty Midwestern home? That's right, with just a few simple ingredients and a little bit of elbow grease, you'll have your loved ones tipping their hats to your newfound flair.

This Benihana CopyCat Fried Rice is so versatile it’s comfortable as the star of your Monday supper or playing sidekick to other dishes. It goes splendidly with a platter of stir-fried vegetables, perhaps bell peppers and sugar snap peas from your own garden. Or, pair it with grilled chicken or a tender steak—something with a bit of char to compliment the subtle smokiness the rice has.

Benihana-Inspired Fried Rice
Servings:

4 generous helpings

- 4 cups cooked long-grain rice, preferably leftovers from the night before
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 carrots, peeled and finely diced
- 1/2 cup frozen peas, thawed
- 2 large eggs
- 3 tablespoons soy sauce, or more to taste
- 1 tablespoon sesame oil
- Salt and freshly ground black pepper, to taste
- 2 green onions, thinly sliced, for garnish
- Sesame seeds, for garnish (optional)

1. Start by having your rice cooked and cold. This is a trick that keeps it from turning into a mushy mess – we want each grain distinct and firm.

2. Melt the butter over medium-high heat in a large skillet or wok. Butter gives a richness to the dish that is just divine.

3. Add the chopped onions and carrots to the skillet. Sauté them until they're tender and the onions are just turning translucent, about 3 minutes. You want a bit of bite left in those carrots for texture.

4. Push the veggies to the side, making room in the center of the skillet. Add the eggs and scramble them right there in the midst of the onions and carrots, combining them once they're just set.

5. Now, in goes the rice. Break it apart and toss it with the vegetables and eggs, letting it get a little toasty and imbued with all the flavors mingling in the pan.

6. Sprinkle the soy sauce and sesame oil over the rice, stirring to evenly distribute. These are the essential splashes that give this dish its character.

7. Fold in the peas and let everything cook together for a few more minutes. Taste and season it with salt and pepper.

8. Serve it hot, garnished with the fresh green onions and a sprinkle of sesame seeds, if you've got 'em.

- Feel free to throw in bits of leftover chicken or beef, or even some shrimp, for a protein punch.
- The trick to keeping the rice from sticking is a hot pan and constant stirring – so don't be shy, give it some elbow grease.
- And for a little kick, a drizzle of sriracha sauce will do the trick.

This fried rice is more than just a recipe, it’s a memory on a plate. It's about bringing the joy and communal spirit of Benihana into your own home, combined with the heart and soul of Midwestern hospitality. Enjoy, y’all.