Healthier Benihana Fried Rice

60 minutes

serves 3

If you guys know me, you know I freakin’ love Benihana’s fried rice. So much so, that I needed to find a way to make it at home, with just as much flavor, but a little less guilt. I swapped out the white rice for brown rice, then I used ghee instead of butter for sautéeing. At Benihana, they make their rice with a garlic infused butter…and lots of it. Now, I love my compound butters, but for this, I’m just cutting the amount of buttery-ness a bit, and using extra garlic and some soy sauce to spruce it up. My favorite protein at Benihana is the steak, so that’s what I used for this. Substitute any protein you want, or negate it all together!

I made this recipe in partnership with Ninja Foodi, and I used their pressure, sauté and air crisp functions to make it a one pot meal. However, you can just prepare your rice with water, then you can combine all the ingredients in your skillet. 

3 bowls of DIY healthy fried rice inspired by Benihana
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Adjust Servings
1cups brown rice
1/2cup soy sauce
1cup carrots
1cup peas
1/2 white onion
3cloves garlic
1 1/4lb lean steak
4 eggs
1tsp garlic powder
2tbsp ghee
4 scallions
1tbsp sesame seeds



In a rice cooker or pot, cook your rice.

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Season a large skillet on medium high heat with 1 tbsp of ghee.

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Sauté the onions for 2-4 minutes until softened. Add the garlic and steak and continue to sauté for another 6-7 minutes, until the steak is fully cooked.

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Add the carrots and peas and sautée until all the vegetables are fully cooked.

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If the pan needs more oil, add a little more ghee to prevent sticking. Pour in scrambled eggs and break them apart until they are fully cooked.

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Add the cooked rice into the skillet and begin to mix all the ingredients together. Pour in the soy sauce and fully incorporate into the dish. Sauté for another 10 minutes, until the soy sauce reduces. Add any extra ghee that you may have or want for flavor.

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Once the rice has a crispier fried consistency, mix in sesame seeds and turn off the heat. Spoon the rice into bowls and top with more sesame seeds and scallions.

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