Easy Copycat Benihana Fried Rice

This buttery, garlic fried rice is loaded with crisp veggies and tender rice—better than takeout and so easy to make!

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Cook Time: 15

Servings:

Ingredients

Rice

2 cups cold, day-old white rice (see notes)
3 Tablespoons vegetable oil
3 cloves garlic minced
½ cup chopped white onion
1 medium carrot diced
3 green onions sliced thin
2 large eggs
2 Tablespoons garlic butter (recipe below)
2 Tablespoons low-sodium soy sauce
¼ teaspoon white pepper
½ teaspoon granulated sugar

Garlic Butter

½ cup salted butter softened
3 teaspoons low-sodium soy sauce
3 cloves garlic minced

Instructions

Note: Cook the white rice the night before and leave in the fridge to dry overnight for best results.

For The Garlic Butter

In a small bowl, add the softened butter, soy sauce and minced garlic. Stir to combine and then cover. Keep in the fridge to chill until ready to use.

For The Rice

In a large skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and cook just until fragrant. Add the chopped white onion, diced carrots, and green onion. Cook and stir for a few minutes until veggies are crisp-tender. Add the cold rice and continue cooking and stirring, about 2 minutes.
Push all the rice to one side of the skillet. Fry and scramble the eggs on the other side until they're 90% done. Mix into the rice. Season rice mixture with soy sauce, white pepper, sugar, and 2 to 3 Tablespoons of the garlic butter. Continue to mix and fry for 2 more minutes. Serve warm and enjoy!

Notes

*It's important to use cold, day old rice. If you use freshly cooked rice the mixture will become mushy. Using cold rice keeps the rice fluffy and separated.

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