Ingredients for a 2 person serving (w/ maybe a little left over): 1 cup of Botan rice (1-1/2 cups of water) ½ cup carrot ½ cup onion 1 bunch of green onions 2 large eggs 1/2 chicken breast (or 1 thigh) Garlic butter (same consistency as in the video). Safflower oil Sesame seeds Soy sauce Lemon Kosher salt Pepper Then follow directions in video Garlic butter: 1 stick room temp unsalted butter 1 tbsp Minced Garlic (mix) Add a squeeze of lemon juice 1/2 teaspoon of soy sauce Mix Whenever it calls for using the safflower oil, I use 1/8 cup.
@@theoutsiderspost4982 I'm at high altitude I find I can't come too close to two cups or it will never ever be anything except mush. Otherwise yeah it's 2 to one
@Gina Devicente I'll be remaking this video with the exact ingredients and proportions here within the next couple weeks. It should be up in about 3-4 weeks. Just FYI. I'm much better at making videos now and I'll break down absolutely everything so you can do it at home perfectly.
I worked at Benihana for 2 years and that's exactly how we made it. Only unfortunately we don't have the time to let the rice sit and dehydrate but you wouldn't tell the difference.
even if it does It's not as bad for you. www.sciencefriday.com/articles/is-msg-bad-for-your-health/ You have to eat it in moderation of course, but people are absolutely convinced it is poison out there. It is just as bad as salt.
No Benihana doesn't use MSG nothing comes frozen either. When the food shipment would come the cooks and even the servers would peel and devein the shrimps by hand. The steaks came in one big chunk and they would cut them and weight it to the perfect ounces. The onion soup is a beef broth that we boiled there using the scraps of the meat and all sauces including the garlic butter is made right at the restaurant.
dave the soup is the onion soup which the boil scrap meat (filet, sirloin, New York, and Chateaubriand) the onions we cut at the restaurant and fry them in the tempura batter and of course sliced mushrooms and green onion.
This is the exact recipe. You can't tell the difference. I've been making it once a a week for over a year now. My entire family devours it. So delicious!
I just made it and it came out tasting and smelling just like Benihana's. I used Jasmine rice straight out of the rice cooker and it worked fine (washed the rice before cooking and used exactly the right amount of water to cook without making it soggy per rice cooker directions). I also added some sesame oil when cooking the chicken and also made sure to allow parts of the rice to caramelize with the safflower oil and garlic butter to get the authentic Benihana aroma of hot griddle.
I have made this for years and your ingredients are spot on. The only difference is I cut the chicken up in really really small pieces and marinate in sesame oil and soy and then quickly cook it.
I did it. My hubby who is a great cook and I challenged each other to a cook out making fried rice. My kids would be the judge, usually I lose. I followed everything this video said to do. I couldn't believe how great it came out. I had to go to the Asian market for the rice, but everything else I purchased at market. Kids loved it and hubby was impressed too. We were even. Kids couldn't decide which one they liked more. And dehydrating the rice was a step I never thought of, but it worked. My rice came out more fluffy and not clumpy. Love this recipe. Thank you so much for the easy tutorial.
I made this exactly how he explained and it was soooooooo good 🥰 only thing is I didn’t feel like waiting for my rice to dehydrate in the fridge but I recommend putting it in the oven for 30minutes to a hour depending on how much rice your cooking
I want to make this but I’m not anywhere near as good as you chefs so when you say a “couple of garlic” ?? ,, yea I’m going to need the exact measurements please!!!!!!!!!
@@ginadevicente2968 If you are italian... (your last name leans that way) then dive right in. Do what you want! If you are unsure just start with 4 or 5. But I prefer to inject my garlic by way of an IV infusion slow drip over 24 hours. :-) I would gladly use a handful (Thats my own personal preference) - and if anyone gets offended about associating italians with garlic... im italian so stuff it. :-)
I watched this video a few times and the went to the store and bought all recommend ingredients. It turned out perfect and tasted 100% like Benihana's. Great video. Thank you.
ive been making this every day for the past three days and its SO GOOD!!! only difference is i used your newer garlic butter recipe and i washed the rice until the water ran clear. i also used a 1:1.1 rice to water ratio in a rice cooker and cook the rice while im prepping the other ingredients. the rice cooker keeps it warm until im ready to put it in the pan and it doesnt come out too clumpy. thanks for the recipe :)
I have to give this guy props. I see all the recipes on TH-cam. Some guy using some fancy flat top grill or a wok station. Pretending they are a teppanyaki chef. Failing so horribly it borders on cringe. Your recipe is on par with what they serve in the restaurant. You absolutely have crushed it and nailed the landing. All without any fancy gadgets. Good job mate.
Made this last night and it brought the house down. great recipe even though you don't give exact measurements I was able to figure out the portions. Great recipe thank you.
@@sterlingfordham7534 I'm cooking for two. 1 cup of rice (in 1 1/2 cups of water) 1 large carrot 1 small onion 1 bunch of green onions 2 large eggs 1 pound of protein 2 chicken breasts or 1 pound of Jumbo shrimp ect. Oil ( I use just enough to cover the bottom of the Wok) Garlic butter (I make sure it's the same consistency as in the video. I hope this helps.
Thanks for the recipe! Been looking for this for a long time! There is a technique to making it though that's really important. One is the day old rice. But also frying up the rice getting the moisture out of it. Even going a little crispy with it before all the other things are added. Don't hurry frying the rice take your time. I also caramelized the onions and veggies before adding them in to bring out the sugars which is a signature thing with Japanese fried rice to make it taste great. Also a little amount of soy sauce and cook it all uncovered on med high heat. Got this recipe and made it for the 3rd time and after that I made it the 3rd time it was right on! Thanks!!
Just made this today and it came out amazing. Used vegetable oil and white rice because that's all I had and it still came out great! Thank you so much!
Big fan here. This is my 3rd J. Farmer recipe to cook for the fam. This was spot on and quite simple. Also have cooked the beef lo mein and the yakisoba. Excited to keep cooking these recipes. Thanks Jason.
Have made this a couple times. Keeps getting better and better. I use canola oil instead. Also I make the rice in chicken stock instead of water. Letting the rice sit in the fridge is key. Actually i let it sit two days and it was fantastic. I cooked all of the on a griddle outside. I can’t get enough of it!
this was a fantastic recipe!!!! When he says the right way he meant it!!!! I have tried so many recipes online who claim to have benihana's fried rice and this is for sure the same as there. by the way the recipes for the fried rice that have peas in it are not the same.... Thank you sir for teaching us how to do it the right way
Use roasted garlic for the butter. Put a few bulbs in the oven at 350F for 1 hour. It makes the garlic soft. Also use whipped butter. I put the roasted garlic in small blender/food processor to make it a smooth paste. Doing this will give you a more homogenous mixture when you stir it in with the butter. Definitely worth the extra time and effort.
Just made this for my family and wow! The smell of the safflower oil cooking was exactly what you smell at Benihana and the taste at the end was spot on! Great job and keep up the great work! I will definitely make it again!
There are so many versions of this fried rice out there but this video definitely takes the cake. The whole video, content, recipe, narration, is concise and really well done. Thank you so much!
Awesome!! Thanks, Darrell! I'm really happy you enjoyed it! I'll be doing an updated version of this video here within a month or two with some new tips!!
I made this and it was a HUGE success with everyone! One little difference. I used Kikkoman sweet for rice soy sauce. It was fabulous! Tonight I'm using the regular Kikkoman soy sauce. People have begged me to make this again. OK I just made this using regular Kikkoman soy sauce. Divinely delicious! You're right. In a blind taste test no one can tell the difference.
Thank you! Thank you! Thank you!! This is hands-down the BEST recipe for Benihana's fried rice I've tasted! I've been looking for this for a long time!
Hello! I'm really happy you enjoy the recipe! I made a newer, much more detailed video recipe if you ever want to check it out. Here is the link: th-cam.com/video/5ZH43ej3wys/w-d-xo.html Thank you so much for your kind words! I sincerely appreciate your support!!
This was EXCELLENT and spot on! It’s a tradition to take my daughter to Benihana for her birthday but this year due to Covid we couldn’t go, so I recreated the same meal she usually gets. (Fried rice, teriyaki steak, shrimp, vegetables and tempura.). Thanks for this recipe!!
I have been going to Benihana, at least once a year, since I was 12. I am now 56. I finally broke down and made this the other night. I followed the directions precisely and it came out great. I had A LOT left over (there's only 2 of us) so I'll reduce the portions next time. That's okay, we love this as a leftover too. The only thing I couldn't find at walmart was the safflower oil. I had to go to Albertsons for that. The only expensive items were the safflower oil (7.99) and the rice (6.99). Sad that the author didn't post or show any real portions. I do have to change one ingredient that's in the video and I didn't even notice it until I was almost done eating my bowl full. I believe it's chicken THIGHS, not breasts. One thing I have learned through Benihana and other Teppanyaki restaurants is that they usually use dark meat in their chicken dishes. Why? It's cheaper and in the end it's all about profits, right? You can get white meat, it's usually in small print on the menu, but it's a special order and it costs more. I think you can even see thighs on YT videos that people filmed while the chef was making it at Benihana. If I recall correctly all the Hibachi Chickens and Teriyaki Chickens listed on most all of the menus I've seen are dark meat versions too. I'll try thighs next time and report back and I'll also post a portion/ingredient list for 2 servings.
Once again, thank you for sharing. New to your channel, but I'm going to binge watch some of what you've created -- where we can learn how to do this and save money.
This is my daughters favorite at Shogun! Im going to make this for her tomorrow, just need to get the safflower oil and the botan rice. Thanks for this video!
+Angela Roberts Thank you so much for the kind words! Be sure to subscribe to the channel because I've got some great video recipes that are about to be published!
This recipe.....perfection! Soy sauce and lemon in the garlic butter is the piece I was missing....THANK YOU, THANK YOU! I now get requests almost weekly to make this for family and friends...lol
Oh my god ! I just made this recipe and it is soooo freaking good. I didn’t have lemon and I used a little sesame oil and peas but 😍😍. Def will be using this recipe from now on. The garlic butter makes the whole recipe !!!
I came back to watch it again. Amazing how quality of your videos have improved. However, your recipes back then and now, are spot on. You really have incredible talent at copycatting.
after you have the 5 cooked bowls, only do 1 serving at a time, blast the heat. takes say 2 mins per plate and you get a sear taste. try flipping and really moving the food around. awesome details on ingredients.
Yes I have been making this recipe for a long time. It is Perfect 👍 Thank You So Much. I have a Stainless Steel Flat Top on my Gas Grill and I cook everything just like Benihana per Your Recipe. Sometimes Chicken or Shrimp 🦐. I have a $150 A5 Wagyu Ribeye Steak that I’ll be cooking and making a Video. And of course This Fried Rice. I’ve been addicted to it all my life after my first visit to Benihana in 1976 Again Thank You So Much Cheers 🍻
Mick! Thank you so much!! I actually remember you commented way back a few years ago when almost no one had seen my video! So, I really appreciate your continued support!! You rock!! I'll be doing an updated version of the fried rice video here within the next month or so, because there are a couple things I want to change. Namely, how the rice is prepared (the ratio of water vs. rice) and an update to the hibachi garlic butter (because I have the official recipe now). But other than that, it's exactly the same! Thanks again, man. I really appreciate you!!
Whenever I buy the garlic butter from Benihanas, my rice comes out perfect every time! I can't seem to mimic the consistency of the garlic butter, per the video, in comparison to Benihanas. My rice was a little off and tasted too buttery. My family noticed it too. The left over garlic butter turned really hard the next day after sitting in the fridge overnight. The garlic butter I buy from Benihanas doesn't turn hard like that overnight in the fridge. I guess im still in search for the garlic butter recipe. I only add 3 2/3 c water to 3 cups of rice so that the rice is not mushy. Great video though; Best one yet. Thank you for posting.
the reason the butter turned hard was because you put it in the fridge. they keep their butter at room temperature. leave the butter out for about 30-60 minutes and it should become soft. if that doesn't work, let me know and i'll track down the actual recipe ( i have it somewhere).
Thanks, Richard! I'm redoing this video right now with a bunch of stuff I've learned over the years. The new video will be out in about a week! Thanks for watching! Nice to see you again!
@@farmageddon Awesome. I don't see how it could get much better, but i can't wait to try! My day loves to brag to the chef about how many times we've been to Benihana, and even he was blown away by this one! Keep em coming!! For those wondering -- I made the rice on friday night for a sunday dinner. When I made it it was super sticky and clumped a lot, BUT if I picked a clump up and peeled off a single grain (think Upright Citizens Brigade Season 3) it would come off as a single perfectly cooked grain, so I wasn't worried. I DID make a back up batch of rice just in case (it came out very similar) -- oh yeah, I used my instapot. 5 cups rice to 5 cups water (feeding 12 people) -- 4 minutes pressure, 10 minutes after pressure (release myself at 10 mins)..didn't use the backup rice batch in the end. Again, it was VERY clumpy, but it all came out perfect in the end. It is insanely good -- coming from a Century Club Benihana member ;)
![ว้าว!ลุงบีมแบกทองมารับขวัญหลานกันยกบ้าน [cc] แดนแพทตี้ SS2 | EP.49 |](http://i.ytimg.com/vi/Osihq1OAs-4/mqdefault.jpg)
Ingredients for a 2 person serving (w/ maybe a little left over):
1 cup of Botan rice (1-1/2 cups of water)
½ cup carrot
½ cup onion
1 bunch of green onions
2 large eggs
1/2 chicken breast (or 1 thigh)
Garlic butter (same consistency as in the video).
Safflower oil
Sesame seeds
Soy sauce
Lemon
Kosher salt
Pepper
Then follow directions in video
Garlic butter:
1 stick room temp unsalted butter
1 tbsp Minced Garlic
(mix)
Add a squeeze of lemon juice
1/2 teaspoon of soy sauce
Mix
Whenever it calls for using the safflower oil, I use 1/8 cup.
Bryan K up
This is far from right, and it is two cups of water to every one cup of rice.
One garlic glove in a single stick of butter isn’t gonna cut it.
@@theoutsiderspost4982 I'm at high altitude I find I can't come too close to two cups or it will never ever be anything except mush. Otherwise yeah it's 2 to one
I need exact measurements please !! Im going to make it today so I need it by then please !!!
@Gina Devicente I'll be remaking this video with the exact ingredients and proportions here within the next couple weeks. It should be up in about 3-4 weeks. Just FYI. I'm much better at making videos now and I'll break down absolutely everything so you can do it at home perfectly.
I worked at Benihana for 2 years and that's exactly how we made it. Only unfortunately we don't have the time to let the rice sit and dehydrate but you wouldn't tell the difference.
even if it does It's not as bad for you. www.sciencefriday.com/articles/is-msg-bad-for-your-health/
You have to eat it in moderation of course, but people are absolutely convinced it is poison out there. It is just as bad as salt.
ahh okay, thought you were one of those anti-msg types. My apologies.
No Benihana doesn't use MSG nothing comes frozen either. When the food shipment would come the cooks and even the servers would peel and devein the shrimps by hand. The steaks came in one big chunk and they would cut them and weight it to the perfect ounces. The onion soup is a beef broth that we boiled there using the scraps of the meat and all sauces including the garlic butter is made right at the restaurant.
dave the soup is the onion soup which the boil scrap meat (filet, sirloin, New York, and Chateaubriand) the onions we cut at the restaurant and fry them in the tempura batter and of course sliced mushrooms and green onion.
that's cool thanks for verifying the recipe :D I was skeptical on whether or not i needed to let the rice sit in the fridge or not
I have seriously made this 5 times now.. my family is obsessed with it! Thank you!!
what measurements/ quantity did you use for the onions, carrots, green onions, and eggs. thank you
This is the exact recipe. You can't tell the difference. I've been making it once a a week for over a year now. My entire family devours it. So delicious!
No it's not
I just made it and it came out tasting and smelling just like Benihana's. I used Jasmine rice straight out of the rice cooker and it worked fine (washed the rice before cooking and used exactly the right amount of water to cook without making it soggy per rice cooker directions). I also added some sesame oil when cooking the chicken and also made sure to allow parts of the rice to caramelize with the safflower oil and garlic butter to get the authentic Benihana aroma of hot griddle.
I'm making this tonight, I can't wait to see how it turns out
I have made this for years and your ingredients are spot on. The only difference is I cut the chicken up in really really small pieces and marinate in sesame oil and soy and then quickly cook it.
I’ve been eating this every day for the past 5 years and I use your recipe every time
I did it. My hubby who is a great cook and I challenged each other to a cook out making fried rice. My kids would be the judge, usually I lose. I followed everything this video said to do. I couldn't believe how great it came out. I had to go to the Asian market for the rice, but everything else I purchased at market. Kids loved it and hubby was impressed too. We were even. Kids couldn't decide which one they liked more. And dehydrating the rice was a step I never thought of, but it worked. My rice came out more fluffy and not clumpy. Love this recipe. Thank you so much for the easy tutorial.
great story!!
Your kind words made my day! I'm so happy you commented and enjoyed the recipe!
I would stay away from sesame seeds and use the oil. If those seeds don’t cook you will crunch down and that’s all your mouth will taste
Literally the best tutorial on here. No bullshit or “look at my flat stone griddle”
Just a real recipe that works.
I made this exactly how he explained and it was soooooooo good 🥰 only thing is I didn’t feel like waiting for my rice to dehydrate in the fridge but I recommend putting it in the oven for 30minutes to a hour depending on how much rice your cooking
That's is so awesome! I really love hearing comments like this one! You made my day! Thanks again, I really appreciate your support!
I want to make this but I’m not anywhere near as good as you chefs so when you say a “couple of garlic” ?? ,, yea I’m going to need the exact measurements please!!!!!!!!!
@@ginadevicente2968 If you are italian... (your last name leans that way) then dive right in. Do what you want! If you are unsure just start with 4 or 5. But I prefer to inject my garlic by way of an IV infusion slow drip over 24 hours. :-) I would gladly use a handful (Thats my own personal preference) - and if anyone gets offended about associating italians with garlic... im italian so stuff it. :-)
I watched this video a few times and the went to the store and bought all recommend ingredients. It turned out perfect and tasted 100% like Benihana's. Great video. Thank you.
ive been making this every day for the past three days and its SO GOOD!!! only difference is i used your newer garlic butter recipe and i washed the rice until the water ran clear. i also used a 1:1.1 rice to water ratio in a rice cooker and cook the rice while im prepping the other ingredients. the rice cooker keeps it warm until im ready to put it in the pan and it doesnt come out too clumpy. thanks for the recipe :)
Thank you!! I'm going to remake the video here very soon and those are the exact changes I'm going to make! Well done!!
Sorry if stupid question lol but do you wash the rice before you cook it?
@@amywebster5590 yes, wash the rice before you cook it!
I have to give this guy props. I see all the recipes on TH-cam. Some guy using some fancy flat top grill or a wok station. Pretending they are a teppanyaki chef. Failing so horribly it borders on cringe.
Your recipe is on par with what they serve in the restaurant. You absolutely have crushed it and nailed the landing. All without any fancy gadgets. Good job mate.
Made this last night and it brought the house down. great recipe even though you don't give exact measurements I was able to figure out the portions. Great recipe thank you.
Robert Blunt what are the measurements
Robert Blunt can you give a rough idea as to the measurements?
"brought the house down"...do you mean your house burned down? fell down? toppled? why? heat too high? too much garlic? How did you accomplish that?
did anyone get the actual measurements used?
@@sterlingfordham7534 I'm cooking for two.
1 cup of rice (in 1 1/2 cups of water)
1 large carrot
1 small onion
1 bunch of green onions
2 large eggs
1 pound of protein
2 chicken breasts or 1 pound of
Jumbo shrimp ect.
Oil ( I use just enough to cover the bottom of the Wok)
Garlic butter (I make sure it's the same consistency as in the video.
I hope this helps.
Just made this recipe again for the Super Bowl today. Jason this recipe - fantastic.
Thanks for the recipe! Been looking for this for a long time! There is a technique to making it though that's really important. One is the day old rice. But also frying up the rice getting the moisture out of it. Even going a little crispy with it before all the other things are added. Don't hurry frying the rice take your time. I also caramelized the onions and veggies before adding them in to bring out the sugars which is a signature thing with Japanese fried rice to make it taste great. Also a little amount of soy sauce and cook it all uncovered on med high heat. Got this recipe and made it for the 3rd time and after that I made it the 3rd time it was right on! Thanks!!
He added way too much soy
Just made this today and it came out amazing. Used vegetable oil and white rice because that's all I had and it still came out great! Thank you so much!
Big fan here. This is my 3rd J. Farmer recipe to cook for the fam. This was spot on and quite simple. Also have cooked the beef lo mein and the yakisoba. Excited to keep cooking these recipes. Thanks Jason.
Thank you! Please tell your family I say hello!
Have made this a couple times. Keeps getting better and better. I use canola oil instead. Also I make the rice in chicken stock instead of water. Letting the rice sit in the fridge is key. Actually i let it sit two days and it was fantastic. I cooked all of the on a griddle outside. I can’t get enough of it!
You did it exactly right. My family loved it. They couldn't believe it was that good and neither could I. First time and nailed it! Thank you so much!
Dude is killing it on an electric stove top! Good shit dude, easy and delicious and thank you!
:) Thanks, Sean! I really appreciate you!
this was a fantastic recipe!!!! When he says the right way he meant it!!!! I have tried so many recipes online who claim to have benihana's fried rice and this is for sure the same as there. by the way the recipes for the fried rice that have peas in it are not the same.... Thank you sir for teaching us how to do it the right way
We made this dish tonight. Absolute perfection. Directions were so easy to follow. Thank you for sharing. 5 stars
Use roasted garlic for the butter. Put a few bulbs in the oven at 350F for 1 hour. It makes the garlic soft. Also use whipped butter. I put the roasted garlic in small blender/food processor to make it a smooth paste. Doing this will give you a more homogenous mixture when you stir it in with the butter. Definitely worth the extra time and effort.
Just made this for my family and wow! The smell of the safflower oil cooking was exactly what you smell at Benihana and the taste at the end was spot on! Great job and keep up the great work! I will definitely make it again!
There are so many versions of this fried rice out there but this video definitely takes the cake. The whole video, content, recipe, narration, is concise and really well done. Thank you so much!
🤯🤯🤯Made this for my wife for Valentine's Day. All I can say is WOW! Oh yeah thank you. 😁
Awesome!! Thanks, Darrell! I'm really happy you enjoyed it! I'll be doing an updated version of this video here within a month or two with some new tips!!
As a side note: I dehydrate my rice in the oven for 1 hour at 200 degrees FH. Just like leaving it overnight.
Thank you for posting this - I'm making it tonight and I suspected something like this might work.
Thanks for sharing! Who has time time to wait overnight? :)
Do you just put it in a bowl and put it in?
@@chrism6904 I would recommend using using an oven safe dish.
@@joshuaproctor8651 Sounds good! Thanks for the reply :)
I made this and it was a HUGE success with everyone! One little difference. I used Kikkoman sweet for rice soy sauce. It was fabulous! Tonight I'm using the regular Kikkoman soy sauce. People have begged me to make this again. OK I just made this using regular Kikkoman soy sauce. Divinely delicious! You're right. In a blind taste test no one can tell the difference.
This came out perfect. Exactly like Benihana. Thank You for posting!
Thank you, Veronica! I'm really happy you enjoyed it!
Thank you! Thank you! Thank you!! This is hands-down the BEST recipe for Benihana's fried rice I've tasted! I've been looking for this for a long time!
This came out VERY good!! The taste was identical!! My family LOVED it!! Thanks☺️
Love this recipe - has become a staple in my home!
Hello! I'm really happy you enjoy the recipe! I made a newer, much more detailed video recipe if you ever want to check it out. Here is the link: th-cam.com/video/5ZH43ej3wys/w-d-xo.html
Thank you so much for your kind words! I sincerely appreciate your support!!
This was EXCELLENT and spot on! It’s a tradition to take my daughter to Benihana for her birthday but this year due to Covid we couldn’t go, so I recreated the same meal she usually gets. (Fried rice, teriyaki steak, shrimp, vegetables and tempura.). Thanks for this recipe!!
Your daughter is lucky to have a parent like you! Thanks for the kind words!
@@farmageddon Just so you know I didn’t toss any knives around! 😆
I did the chicken, the ginger/mustard sauces, the shrimp and the fried rice, and this turned out the best of all them by far.
Thanks! There's an updated, much more detailed video on my channel if you'd like to check it out.
Thanks for watching!
My family and I love Benihana and so we used this recipe to make it at home! We love it and have made it 3 times
Just tried this last night, i have to say its pretty close!! Everyone loved it! Thank you for this video
Nice video. Good visuals, proper narration, and no annoying background music. And the dish looks yummy!
I love their fried rice it’s the best
So excited to try.. I’m currently waiting on my white rice to dehydrate
nice recipe! I rinse my rice several times until it runs clear so it won't stick or clump. love using jasmine, even tried it with texmati and basmati.
Thank you soooooo much for this! You truly delivered with the step by step! We looooove it!
I tried this recipe and it was delicious. Thanks for sharing!
I have been going to Benihana, at least once a year, since I was 12.
I am now 56. I finally broke down and made this the other night.
I followed the directions precisely and it came out great.
I had A LOT left over (there's only 2 of us) so I'll reduce the portions next time.
That's okay, we love this as a leftover too.
The only thing I couldn't find at walmart was the safflower oil.
I had to go to Albertsons for that.
The only expensive items were the safflower oil (7.99) and the rice (6.99).
Sad that the author didn't post or show any real portions.
I do have to change one ingredient that's in the video and I didn't even notice
it until I was almost done eating my bowl full.
I believe it's chicken THIGHS, not breasts.
One thing I have learned through Benihana and other Teppanyaki restaurants
is that they usually use dark meat in their chicken dishes.
Why?
It's cheaper and in the end it's all about profits, right?
You can get white meat, it's usually in small print on the menu, but it's a special
order and it costs more.
I think you can even see thighs on YT videos that people filmed while the chef was
making it at Benihana.
If I recall correctly all the Hibachi Chickens and Teriyaki Chickens listed on most all of
the menus I've seen are dark meat versions too.
I'll try thighs next time and report back and I'll also post a portion/ingredient list for 2 servings.
its been 5 months. did you try the thighs yet?
still waiting for you to report back
@@parlayin thighs are tastier than breasts, dont wait for his confirmation
Thighs are the way to go! 💯 so much tastier and tender!
Once again, thank you for sharing. New to your channel, but I'm going to binge watch some of what you've created -- where we can learn how to do this and save money.
I've now made this so many times and each time its so freaking good.
Made this a bunch of times now, amazing recipe! Thank you 🙏
Thank you!! I really appreciate you stopping by!
Honestly everyone in my family loves it. Great recipe.
The best!! My family can’t get enough!!! Thanks
Followed your video exactly, turned out great. Measurements not needed, everything done to taste. Great cooking instructional piece, keep it up!!
This is my daughters favorite at Shogun! Im going to make this for her tomorrow, just need to get the safflower oil and the botan rice. Thanks for this video!
This was amazing! I just made it! You were easy to follow and it turned out wonderful! Thank you
Just made this recipe. & its soo authentic! Thank you I feel like a benihana chef now! 😭😭✊
This recipe definitely looks like it would taste just like the one at Benihana's. Thank you for sharing - I'm going to try this out!
i just did it today and OMG!!! Love it!
+Angela Roberts Thank you so much for the kind words! Be sure to subscribe to the channel because I've got some great video recipes that are about to be published!
you got it!
+Something Tasty Cooking so good but I do not do it with chicken I get vegetable fried rice at Benihana
+Something Tasty Cooking does it have to be kikoman my family will not use it it is artificial
Something Tasty Cooking waiting for the other recipes lol
Jason you have a very pleasant voice. 😊
This recipe.....perfection! Soy sauce and lemon in the garlic butter is the piece I was missing....THANK YOU, THANK YOU! I now get requests almost weekly to make this for family and friends...lol
Oh my god ! I just made this recipe and it is soooo freaking good. I didn’t have lemon and I used a little sesame oil and peas but 😍😍. Def will be using this recipe from now on. The garlic butter makes the whole recipe !!!
Thank you soo much!! I made it and it came out so good! It tasted exactly like the restaurants!
Finally trying this out this week!
Excellent!
I did exactly what you explained and it was perfect! Thanks!!
OH YES! Fabulous! Wonderful! To die for! This is 100% perfectly glorious! I will be making this again!
Thanks 🙏
Made it like 3 times i love it my fried rice recipe now thank you was The Bomb
I can’t believe I made this it was soo good ❤️
Made this today - quite good. Adding the soda, soy and starch to he chicken really helped it to be moister than restaurant stir fry.
I just finished making your recipe. It is awesome! Thank you for sharing!!!
Thank you so much for this recipe....you have made my life so much better.
Made it and it came out absolutely delicious. I did add diced cabbage and capsicum.
Very simple and looks delicious.
I came back to watch it again. Amazing how quality of your videos have improved. However, your recipes back then and now, are spot on. You really have incredible talent at copycatting.
after you have the 5 cooked bowls, only do 1 serving at a time, blast the heat. takes say 2 mins per plate and you get a sear taste. try flipping and really moving the food around. awesome details on ingredients.
The only way I make my rice now..Thanks for sharing this delicious recipe.
This is by far my favorite rice recipe.
So delicious. Please share more recipes. Thank you.
Tastes just like the restaurant. Thank you kindly!!
Thank you one of the best explicit easy to follow videos! I'll make it today
Something Tasty Cooking Thanks for the recipe. It was delicious! Do you plan on making any other videos? I would love to see more!
WOW! Just fixed this and it is EXCELLENT!!! Thanks so much for sharing...
Thank you for sharing, I will try it this weekend.
I can not wait to make this at home. I have seen lots of videos and yours seems to look the best
Hands down, the BEST recipe I’ve ever had for fried rice! THANK YOU!
This is legit! Made it tonight and it rocked!!!
Yes I have been making this recipe for a long time. It is Perfect 👍 Thank You So Much. I have a Stainless Steel Flat Top on my Gas Grill and I cook everything just like Benihana per Your Recipe. Sometimes Chicken or Shrimp 🦐. I have a $150 A5 Wagyu Ribeye Steak that I’ll be cooking and making a Video. And of course This Fried Rice. I’ve been addicted to it all my life after my first visit to Benihana in 1976 Again Thank You So Much Cheers 🍻
Mick! Thank you so much!!
I actually remember you commented way back a few years ago when almost no one had seen my video! So, I really appreciate your continued support!! You rock!!
I'll be doing an updated version of the fried rice video here within the next month or so, because there are a couple things I want to change. Namely, how the rice is prepared (the ratio of water vs. rice) and an update to the hibachi garlic butter (because I have the official recipe now). But other than that, it's exactly the same!
Thanks again, man. I really appreciate you!!
just finished making this recipe- this was great.
Made this last night for dinner and added bacon Definetly the best recipe so far!
Tried this out today and it’s pretty damn close! Another easy dish to add my list, this I’ll be #2 lol
I’m happy to hear that, Anthony!! Thanks for the kind words!
Can you post the exact recipe and quantity needed for each item please.
Whenever I buy the garlic butter from Benihanas, my rice comes out perfect every time! I can't seem to mimic the consistency of the garlic butter, per the video, in comparison to Benihanas. My rice was a little off and tasted too buttery. My family noticed it too. The left over garlic butter turned really hard the next day after sitting in the fridge overnight. The garlic butter I buy from Benihanas doesn't turn hard like that overnight in the fridge. I guess im still in search for the garlic butter recipe. I only add 3 2/3 c water to 3 cups of rice so that the rice is not mushy. Great video though; Best one yet. Thank you for posting.
the reason the butter turned hard was because you put it in the fridge. they keep their butter at room temperature. leave the butter out for about 30-60 minutes and it should become soft. if that doesn't work, let me know and i'll track down the actual recipe ( i have it somewhere).
blueshirttail Yes! Track it down please!
they probably dont use 100% butter but a spreadable butter like with added vegetable oil (they sell these types of butters in supermarkets)
Use a butter margarine blend , butter at benihana is not kept at room temperature.
Add heavy cream to this recipe. Whip it all together... it then will remain creamy & be perfect
Made it and we loved it. Thanks for the video.
If I’m being honest this recipe is right on Money it’s taste just like Benihana’s fried rice
Thank you, AR! I really appreciate the kind words!
Thanks for the recipe can't wait to try it on my blackstone grll
Wonderful video! You explained everything so well, I'm ready to start cooking 😊
Just finished cooking this it taste really Good Thank You
First time i've made restaurant level fried rice. I couldnt believe it! Thanks !
Again, spot on.
Made this for my family for Easter and they loved it. Also made Diablo sauce and the soup and they were also incredible. Thanks man!
Thanks, Richard! I'm redoing this video right now with a bunch of stuff I've learned over the years. The new video will be out in about a week!
Thanks for watching! Nice to see you again!
@@farmageddon Awesome. I don't see how it could get much better, but i can't wait to try!
My day loves to brag to the chef about how many times we've been to Benihana, and even he was blown away by this one! Keep em coming!!
For those wondering -- I made the rice on friday night for a sunday dinner. When I made it it was super sticky and clumped a lot, BUT if I picked a clump up and peeled off a single grain (think Upright Citizens Brigade Season 3) it would come off as a single perfectly cooked grain, so I wasn't worried. I DID make a back up batch of rice just in case (it came out very similar) -- oh yeah, I used my instapot. 5 cups rice to 5 cups water (feeding 12 people) -- 4 minutes pressure, 10 minutes after pressure (release myself at 10 mins)..didn't use the backup rice batch in the end. Again, it was VERY clumpy, but it all came out perfect in the end.
It is insanely good -- coming from a Century Club Benihana member ;)
Awesome video. Great job. My wife and I love Benihana. Doing the rice tonight.
Thanks so much for this recipe.
I just use Minute Rice and it tastes amazing😋
This is the best fried rice I ever had
Thank you so much, Monikia! I really appreciate your support!