What is Hibachi-style cooking?

Hibachi is a traditional Japanese cooking method that involves grilling food over a high-heat charcoal fire. In modern cooking terms, "hibachi" is associated with a style of Japanese cuisine that involves cooking on a flat iron griddle or teppanyaki grill. Hibachi grills are typically large, flat cooking surfaces made of cast iron or steel. Hibachi-style cooking at home involves a variety of fresh ingredients, including vegetables, rice, and noodles, as well as shrimp and other proteins.

What ingredients do I need to make Benihana fried rice?

The basic ingredients for Benihana fried rice include cooked rice (preferably day-old and chilled), soy sauce, butter, garlic, onions, carrots, and eggs.

Can I add meat or protein to my hibachi fried rice?

Add 1 cup of your choice of protein (such as chicken, shrimp, or beef). I often add extra scrambled eggs to the skillet to increase the protein. And also because scrambled eggs are the best part of fried rice for me.

Can I use any type of rice for the fried rice?

Traditionally, Japanese short-grain rice is used for fried rice. However, you can use other types of rice. Medium-grain or long-grain rice will work if that's what you have on hand. Just keep in mind that the texture and stickiness of the rice may vary slightly. Though not traditional, my preferred rice for Japanese fried rice is Jasmine rice . I have found that it consistently cooks up fluffy with individual grains that take well to frying up the next day.

What to serve with homemade fried rice?

Serve your Benihana-style fried rice with Hibachi Shrimp , Hibachi Salmon , Grilled Hibachi Vegetables and Yum Yum Sauce .

How to store leftover fried rice?

Store leftover rice in an airtight container in the refrigerator for up to 3 days. To reheat, warm in 30 second increments in the microwave, or in a skillet over medium high heat.

Hibachi Fried Rice Recipe (Best Benihana Copycat)

Ingredients

Scale

3 tablespoons safflower oil

2 large eggs, beaten

1/3 cup yellow onion, finely diced

1/3 cup carrot, finely diced

1/3 cup scallions, sliced

3 cups cooked rice, chilled

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 1/2 tablespoons light soy sauce

2 teaspoons white sesame seeds

Garlic butter:

2 1/2 tablespoons butter, softened

2 garlic cloves, grated

1 teaspoon light soy sauce

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Instructions

Prepare all ingredients and have them out in bowls, ready to add to the wok or skillet. Whisk eggs well in a small bowl. Finely dice onion, carrot and scallions. Measure soy sauce into a small bowl. Measure 1 teaspoon of salt and 1/2 teaspoon black pepper into a bowl. Prepare garlic butter by stirring together softened butter, grated garlic and light soy sauce. Set aside.
Heat wok or skillet over medium heat. When hot, add 1 tablespoon of oil, along with beaten eggs and a pinch of salt and black pepper. Cook well, cutting the eggs into small pieces. Once cooked, remove to a medium bowl. Wipe out pan and return to heat.
Next, add a teaspoon of oil to the pan, along with finely diced onion and carrots, and a pinch of salt and black pepper. Cook 5-6 minutes, until softened and fragrant. Add scallions to the pan and toss for about 30 seconds. Add these cooked vegetables to the bowl of scrambled eggs. Wipe out pan and return to heat.
Now add the final 2 tablespoons of safflower oil to the hot skillet, along with your cooked and chilled rice, salt and pepper. Use a wooden spatula to break up the rice and heat it through for 3-4 minutes. Now add the bowl of cooked vegetables and eggs, along with the garlic butter. Toss and heat through, letting the butter melt. Season with a good pinch of black pepper.
Finally, scrape the rice to the side of the pan and pour the soy sauce straight onto the pan, allowing the sauce to sizzle up for a few seconds and thicken. Then fold the rice into the sesame glaze, tossing and cooking until it is well combined and evenly browned. Add the sesame seeds. Taste and adjust seasoning.
Remove from heat. Serve with additional sliced scallions, Hibachi Shrimp, Hibachi Salmon, Hibachi Stir-Fried Vegetables and Yum Yum Sauce.

Notes

By letting the soy sauce mixture sizzle up and thicken for a few seconds, it concentrates the flavor and keeps the rice fluffy and seasoned.

Calrose Rice or Jasmine Rice work well in this recipe.

Prep Time: 10
Cook Time: 15
Category: Easy Recipes
Method: Stove Top
Cuisine: Asian