Why Benihana's Fried Rice Is So Good, From Start To Finish - Tasting Table

"Benihana built its reputation on the spectacle - the clanging knives, the flying shrimp, the onion volcano, the chef who is as much a performer as a cook, all of which make the experience worth the price. But even if you stripped away the theatrics, the food still holds its own. Case in point: Its Japanese-style chicken fried rice, which delivers on flavor from first bite to last."

"According to Farmer's recipe, the secret to Benihana's fried rice lies in the attention to detail, and begins with the rice itself. If you want to match their version exactly, look for Botan Calrose rice, though any medium-grain Calrose rice will also do. Make sure you rinse off the excess starch before cooking the rice until it's firm but not gluggy."

"The one ingredient that sets Benihana's fried rice apart is the garlic butter, which is added at two key stages of cooking. To make it at home, let two tablespoons of unsalted butter come to room temperature, then mix in ½ teaspoon of minced garlic and a splash of Kikkoman soy sauce. Once your garlic butter is ready, it's time to prep the onions and carrots."

Benihana-style chicken fried rice centers on precise rice selection and preparation. Choose Botan Calrose or any medium-grain Calrose and rinse to remove excess starch. Cook the rice until firm but not gluggy, then refrigerate it uncovered overnight to dry completely. Excess moisture harms fried rice more than starch. Garlic butter, made from room-temperature unsalted butter, minced garlic, and a splash of soy sauce, is added at two key stages for distinctive flavor. Onions and carrots should be brunoised into tiny, uniform cubes for faster cooking and integrated flavor. Thinly slice chicken for quick, even cooking.

Read at Tasting Table