Anne's Benihana Fried Rice & Sauces

My friend Anne and her adorable family nailed it with their recipes for Benihana fried rice, ginger sauce and mustard sauce. All the glory without the stink when you leave the restaurant!

Anne’s Benihana Fried Rice

3 cups Calrose rice (which makes about 8 cups cups cooked rice)

1 onion (diced)

2 large carrots (diced)

3/4  bunch green onions (diced)

4 eggs

2 Large Chicken breast (small cubes)

Kikoman brand soy sauce

Garlic butter (recipe below)

Salt & pepper (might not need salt because of soy sauce)

Sesame seeds

Disclaimer about the ingredients.  I am notorious for never measuring so these are estimates of what I used. Everything is just personal preference.

A day ahead: Make rice (I used Botan Calrose rice) according to package and spread on a sheet pan. Dehydrate overnight on the counter or in the fridge if you have room. If you don’t do this, your fried rice will be wet and clumpy.

Day of: In a wok or large sauce pan, bring oil to heat (avocado, grapeseed or organic canola oil) Sauté the onion and carrots until they caramelize and get golden brown. In the last few minutes of cooking, add the green onion and cook. Remove from pan and set aside.

Add more oil to the pan and sauté chicken breast until outside is seared. Flavor with soy sauce and a big spoonful of the garlic butter and continue to cook until cooked through. Remove from pan and set aside.

Add more oil to the pan and scramble the eggs. Once cooked, add the veggies, chicken and rice into the pan and mix well. Flavor with soy sauce, pepper, and garlic butter to taste until everything is well combined.

Top with sesame seeds and serve with Ginger Sauce & Mustard Sauce. 

Garlic Butter

1 stick softened butter

3-4 cloves of garlic (through garlic press)

1 1/2 - 2 T soy sauce (until butter is light brown)

1- 2 T lemon

1/4 stick Garlic butter (optional - I did not use)

Roasted Garlic (optional - I did not use)

Ginger Sauce

1 onion (roughly chopped)

2 T ginger (minced)

1/4 cup lemon (1 or 2 lemons)

3/4 cup soy sauce

1 T sugar

Blend all ingredients in a blender. (On live she said to pulse so it’s not too liquidy.)

Mustard Sauce

3 T dry mustard powder

2 T hot water

1 T toasted sesame seeds, crushed 

3/4 cup soy sauce

1/4 clove garlic crushed (I used 1 small clove)

3 T heavy cream (I used 2)

Mix mustard and hot water in a bowl until it forms a paste.  Place in blender with sesame seeds, soy sauce and garlic. Blend all ingredients for 1 minute.