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Benihana-Style Fried Rice

This fried rice combines fluffy cooked rice with crispy bits, sautéed garlic, soy sauce, and sesame oil, resulting in a dish with a savory aroma and a mix of tender and crunchy textures. The final dish has a slightly caramelized surface with vibrant green scallions providing freshness and color.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups day-old cooked jasmine rice preferably refrigerate overnight
  • 3 cloves garlic finely minced
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 2 green scallions thinly sliced
  • 2 tablespoons vegetable oil

Equipment

  • Wok or large skillet
  • Spatula

Method
 

  1. Heat the vegetable oil in a wok or large skillet over medium-high heat until shimmering and slightly fragrant.
  2. Add the minced garlic to the hot oil and sizzle for about 15 seconds until fragrant, being careful not to burn it.
  3. Pour in the cold, day-old cooked rice, breaking up clumps with your spatula, and spread it out evenly in the pan.
  4. Let the rice sit undisturbed for a minute to develop some crispy bits on the bottom, then stir vigorously to evenly coat with garlic and oil.
  5. Sprinkle the soy sauce over the rice, then drizzle with sesame oil, tossing everything together until evenly coated and heated through.
  6. Add the sliced scallions into the rice, folding them in gently for a burst of fresh flavor and color.
  7. Cook for another minute, allowing the flavors to meld and the scallions to soften slightly.
  8. Remove from heat and serve the fried rice hot, with crispy edges and a fragrant, savory aroma.

Notes

Using day-old rice helps achieve the ideal fry texture. Adjust soy sauce for saltiness, and feel free to add cooked protein like shrimp or chicken for variation.