Copycat Benihana Sheet Pan Fried Rice - Resized

Copycat Benihana Sheet Pan Fried Rice

Skip the teppanyaki table and make your own Benihana-inspired fried rice right at home—no hibachi chef required. This easy sheet pan version delivers the same buttery, garlicky flavor you love, but without the extra dishes or stovetop juggling, perfect for a weeknight dinner!

This recipe stars U.S.-grown jasmine rice and comes to us from our friend @alexawhatsfordinner in partnership with FeedFeed and USA Rice.

  • Cook Time
    20 mins

Ingredients

  • 3 cups cooked jasmine (from 1 cup uncooked U.S.-grown jasmine rice)
  • 2 large carrots, finely diced
  • 1 white onion, finely diced
  • 4 scallions chopped, divided
  • 5 garlic cloves, minced
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tsp Kosher salt
  • 1 tsp freshly cracked black pepper
  • 2 tbsp butter, cut into small cubes
  • 2 eggs
  • Toasted sesame seeds
  • Sriracha, for garnish
 

Directions

  • Preheat oven to 425F and line a large baking sheet with parchment.
  • Lay the cooked rice on and spread it out. Top with carrots, onion, scallions, and garlic. Pour on the soy sauce and sesame oil, then season with salt and pepper.
  • Gently stir the ingredients together, then spread the butter throughout the top. Make 2 shallow wells in the rice mixture, then crack an egg into each well.
  • Bake for about 20 minutes, or until the rice is lightly crisped up. Use a spatula to cut up the egg and then mix it into the rice mixture to evenly combine.
  • Serve into bowls and garnish with extra scallions, toasted sesame seeds, and sriracha. Serve and enjoy!