Benihana Fried Rice Secrets Revealed

I work at Benihana and this recipe is pretty spot on, but we do wash our rice and for every two servings of rice it’s one egg. As for the veggies, it’s one ounce for every serving. Typically we add in our seasoning (salt, pepper, and sesame seeds) after we mix in the eggs, veggies and rice. For the garlic butter, it’s one tea spoon for every two servings.

I work at Benihana in Beaverton. The recipe is spot on. It’s missing the sesame stage. Instead of cooking the Egg aside create a island of your egg and shuffle It while it’s still runny. It gets it full flavors. Other than that spot on. The chicken (3.5 oz) is made with a teaspoon of butter salt pepper and a small splash of soy. The shrimp is just butter and lemon to taste. The beef is garlic butter salt and pepper. Righteous. Veggies. Onion and zucchini. Grilled then tossed in garlic butter and soy till vegetables break down In texture and becomes sautéed Finnish with white sesame on top. I liked seeing this!

I always love how you break things down to a "this is how you can functionally make this at home" version with everything.

probably the single best recipe/cooking video i have ever seen. actual content aside, this is the definition of how a recipe/how-to cooking video should be. composition, voice-over, measurements, shots, alternative method/ingredient options, and just plain comprehensive. big kudos.

Professional chef for 30 + years and chef instructor for 20 years. I just discovered your videos. Extremely well explained and demonstrated. Great job! A+

I mixed your Benihana recipe with the chicken preparation from your Chinese take-out fried rice....... huge hit in my household. First time I've ever heard the words "that was great!" about my cooking!

That soy sauce tip goes against every fried rice video I’ve ever seen…and it makes total sense👌🏽 Consider my game changed! 🔥

If your fried rice ends up clumpy, you could try a popular method of making fried rice in Japan (at home) which is to mix the rice and the egg first, before putting it to heat. That way the egg will coat the rice and separate the grains from each other.

My man - for 10 years, I've been trying to make fried rice that tastes as good as the restaurant. I didn't think it was possible at home. This is it. This is possibly the best fried rice I've ever had, and I did it thanks to you! I agree with Kenji when he says you need extremely high heat for it. I use a carbon steel wok on a 22,000 BTU burner which helps. Also, I left the rice in the fridge overnight but every so often mixed it up on the plate so all sides of the rice could air out and I don't get pockets of gloopiness on the bottom. Thank you! Tried your hibachi shrimp and veggies last week and they were delightful too. Made the teriaki sauce and it's delicious, but I haven't cooked with it yet. That'll be later in the week!

I just made this recipe and let me just say it taste EXACTLY like Benihana. I decided to cook for the family and believe me they were ALL astonished. It’s literally Benihana fried rice. Thank you again, you’re awesome! 🙏

I worked in a Japanese Restau here in the Philippines. And one of our chef worked in Benihana and this is exactly how they do the best fried rice I’ve ever tried ❤️❤️

This is probably the best put together cooking video I've ever watched. Well done and thank you!

I still use this recipe, probably one of my favorite comprehensive understanding of fried rice. No gimmicks, pure understanding. Thankyou so much i eat this almost every week.

my best fried rice tips if you like it the way i do: (1) white pepper and (2) add chopped onion and more chopped garlic at the end and let them cook in the steam of the rice— you get that brighter, barely cooked flavor from the onion and garlic

I’ve made this recipe twice this week and it’s the best chicken fried rice I’ve tasted! Excellent video! Thanks for including the Google document with instructions on cooking bigger portions.. I’m definitely going to need it!

as an ex-cook/sushi chef for Benihana, this is accurate cept for the chicken. i dont remember ever adding chicken to the hibachi fried rice unless they specifically ordered to add chicken. i may be wrong now though, its been over 15 years since i worked at Benihana.

This rice is outstanding, it's spot on. The secret is definitely out! Save your money folks make it at home if I was blind folded I wouldn't be able to tell which was from a home kitchen or the actual restaurant.

One of my kids favorite things I make is fried rice and while they like my recipe I’ve always felt like something was missing. I’m going to try the garlic butter and soy sauce to the pan instead of on top of the rice thanks to this video.

I tried your recipe!! Absolutely fantastic!! Of course just like everyone I have my own version, which I'd like to share. I promise this is definitely something you should try my friend if you like Cantonese style fried rice. It's so simple, you just put your eggs in a bowl and very slightly/delicately break the yolks, send your sunflower oil in your hot wok (preferably already on a raging flame) toss your eggs in with the oil, agitate and a couple of seconds later when you start to see the slightest coagulation incorporate your rice quickly and mix it up with a lot of passion. This way your oil and your eggs are still hot and liquid and it blends almost to perfection with the rice, you will end up with very tiny clumps of eggs almost the size of the rice grains throughout. With the right amount of oil the rice will not end up greasy, but fluffy with a really nice and delicate fried crunch to it. My favorite rice happens to be the Kokuho Rose, rinsed 2-3 times before cooking in a rice cooker and just like you I love my Zojirushi, I almost had it for 20 years already (my parents in their 80's still use their Zojirushi from the 70's). Of course I don't have time to wait for the rice to cool down as everything is going so fast these days, so I take my rice directly from the rice cooker and into the wok, and obviously it usually takes between 15-20 minutes of agitation on a high flame and a lot of elbow grease to get rid of the moisture, but the result is absolutely fantastic, maybe even better than with leftover rice I would say after many many years of cooking fried rice. I put only (almost at the end) some green onions, a light swirl of high quality soy sauce around the wok, mix it all up, and a couple of minutes after I put another swirl of a home brewed light sesame/ginger-ish sushi style soy sauce. The key to never forget with this method is to keep your wok very hot and obviously never stop agitating to avoid ending up with toasted rice. With this method you should see your eggs and your rice keep a nice light color all through the end, and if you pay close attention to the color and the smell of it all the blend should slightly start to shift and this is your indicator that it's time to put in your green onions and your first swirl of soy sauce. It's a truly energy intensive way to prepare fried rice, but when you start to master it, it truly becomes a very personal recipe, and it's so simple and beautiful, yet the end result can be so subtle and complex and deep at the same time it can truly becomes a game changer with so many meals and also something unsuspecting guests can truly have an incredible eye opening experience. Cantonese style fried rice is definitely one of the most extremely underrated dish for sure! Thank you so much for sharing your recipe!!

Hey, I want to say Thank You for cracking the code for perfect fried rice. I tried plenty of recipes but only yours got me to authentic flavor and texture even though I used regular long grain rice. The difference was frying the moisture out the rice and reducing the soy sauce as you demonstrated.