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Benihana-Style Fried Rice

This fried rice is made by stir-frying cold cooked rice in a hot wok with sesame oil, garlic, and scallions, creating a slightly charred, sticky texture with crispy bits. The dish is seasoned with soy sauce, resulting in a fragrant, savory finish with appealing caramelized edges. The final appearance is vibrant, with browned rice and garnished with fresh scallions, inviting and flavorful.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked cold rice preferably day-old
  • 2 tablespoons sesame oil for flavor and aroma
  • 3 cloves garlic minced
  • 3 scallions scallions thinly sliced, plus extra for garnish
  • 3 tablespoons soy sauce adjust to taste
  • Optional to taste vegetables or cooked meats such as peas, carrots, shrimp, or chicken

Equipment

  • Wok or large skillet
  • Spatula

Method
 

  1. Heat the wok or large skillet over high heat until shimmering, then add a tablespoon of sesame oil. Swirl to coat the pan evenly.
  2. Add the minced garlic and sliced scallions to the hot oil, and stir quickly—listen for the sizzling sound and smell that fragrant aroma as they soften, about 30 seconds.
  3. Push the garlic and scallions to the side of the wok, then add the cold rice, breaking apart any clumps with your spatula. Flatten the rice and let it sit for a few seconds to start crisping the bottom.
  4. Stir the rice briskly, moving it around the pan so it begins to toast and develop a slightly charred, sticky texture—look for golden edges and crisp bits around the grains.
  5. Pour in the soy sauce, listening for the sizzle as it hits the hot rice, then continue stir-frying for another 2-3 minutes, allowing the flavors to meld and rice to brown further.
  6. If using additional vegetables or meats, fold them into the rice now, stirring until heated through and evenly distributed.
  7. Remove the wok from heat and toss the fried rice with extra chopped scallions for freshness. Serve immediately, garnished with more scallions if desired.

Notes

For authentic flavor, use day-old, cold rice and work quickly over high heat. Adjust soy sauce and garnishes to your taste.