Anyone who has ever been to Benihana knows that they have a Japanese fried rice that is divine. I’ve tried to replicate this at home through trial and error, and I’ve finally nailed the authentic taste of the fried rice at home. I’d like to share it with you.
- 1 cup of uncooked rice, not instant rice
- 2 eggs
- 2 tablespoons grated carrot
- 1 cup peas
- 2 tablespoons of soy sauce
- 1/2 cup of diced onion
- 1 and 1/2 tablespoons of butter
- Salt and pepper to taste
According to the directions on the side of the box, cook the rice and set it aside to cool. I’ve made this rice and kept it in the fridge overnight so we can have it the next day. It cuts down on preparation time, which is great for busy days. It’s best to cover the rice and place it in the fridge while completing the next steps.
Blend the two eggs in a small bowl and add the mixture to the frying pan. The eggs should be scrambled, but also made into bite size pieces while cooking. Use the spatula to cut the eggs into small bits as you’re scrambling.
After the rice is cooled down, blend in the peas, onions, carrots and eggs. Mix the ingredients together carefully and set aside for now. Most of the ingredients are mixed in with the rice now.
In a frying pan that is large enough for the rice mixture, melt the 1 and 1/2 tablespoons of butter. Make sure the heat isn’t too high. It should be high enough to melt the butter but not brown it. Add the rice to the melted butter inside the frying pan. This is the time to add the rest of the ingredients as well, which is the soy sauce as well as the salt and pepper.
Keep stirring the mixture over a medium heat for 6 or 7 minutes. Serve as a side dish with your main meat dishes. It’ll be exactly like the rice found at Benihana right in the comfort of your own home.
This serves four people as a side dish.