HOW MUCH IS BENIHANA FRIED RICE RECIPES

Name: Benihana Dipping Sauces
Prep time: 2 min
Cook time: 2 min
Total time: 5 min
Ingredients: 1/4 cup soy sauce; 1/4 cup water; 2 teaspoons Oriental mustard (Find in Asian/International food aisle); 2 teaspoons heavy cream; 1/2 teaspoon garlic powder; 1/4 cup chopped onion; 1/4 cup soy sauce; 1 clove garlic, minced; 1/2 ounce gingerroot (a nickel-size slice), peeled and chopped; Juice of 1/2 lemon (2 tablespoons); 1/2 teaspoon granulated sugar; 1/4 teaspoon white vinegar

TOP SECRET RECIPES | BENIHANA DIPPING SAUCES RECIPE

Top Secret Recipes | Benihana Dipping Sauces Recipe image

The origin of the name of this chain of Japanese steakhouses dates back to 1935. that's when founder Rocky Aokis father, Yunosuke Aoki, opened a small coffee shop in Japan and named it "Benihana" after a wild red flower that grew near the front door of his shop. Next time you're at Benihana, look carefully and you'll notice that bright red flower has been incorporated into the restaurants logo. With most of the cooking performed before your eyes on an open hibachi grill, Benihana maintains a much smaller kitchen than most restaurants, allowing practically the entire restaurant to become productive, money-generating dining space. The limited space behind the scenes is for storage, office and dressing rooms, and a small preparation area for non-cooked items like these sauces. These sauces will go well with a variety of Asian dishes and can be frozen in sealed containers for weeks at a time. If it's the Benihana Chicken and Steak you crave, you can find my clone recipe here. Source: "Top Secret Restaurant Recipes" by Todd Wilbur.

Provided by Todd Wilbur

Total Time 5 minutes0S

Prep Time 2 minutes30S

Cook Time 2 minutes30S

Number Of Ingredients 12

Ingredients

Nutrition Facts : Calories 10 calories

ABSOLUTELY THE BEST SPAM FRIED RICE RECIPE - FOOD.COM

Absolutely the Best Spam Fried Rice Recipe - Food.com image

I really like fried rice and was searching and searching for a recipe that I liked. My brother is a college student and one of his friends made some for dinner the night before and I snitched a bite the next day (I tried it cold, right from the fridge) and it was the best I have ever had (and it was cold)! His friend didn't have a written recipe to give me (he made the recipe up and just makes it), so I finally talked him into coming to my house to show me while I wrote the recipe down. My brother told me that there would be 5 of them coming over and to have the rice cooked and cooled. I had no idea how much rice to cook, so I made 4 1/2 cups (dry) rice. It made a ton, but after 7 of us ate (most had 2 bowls full) there was only 1 bowl as left overs. I am sure you can adjust this to make less. I had the original Kikkoman soy sauce to use and it was saltier and less sweet as the Aloha Shoyu that my brother's friend nomally uses. The serving amounts is a large range because you can have it as a meal like we did, or as a side dish.

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 8-14 serving(s)

Number Of Ingredients 10

Ingredients

4 1/2 cups dry rice, cooked and cooled (preferably day old)
6 -7 eggs, with a splash water, scrambled
1 (11 ounce) can spam lite, diced
1 yellow onion, diced
12 ounces frozen peas and carrots, thawed
1 cup aloha shoyu soy sauce (or Kikkoman soy sauce, just use a bit more sugar to sweeten)
4 -5 tablespoons sugar, for aloha shoyu or 6 -7 tablespoons for Kikkoman soy sauce
4 -5 garlic cloves, minced
2 tablespoons oyster sauce
1 teaspoon sesame oil

Steps:

Scramble eggs in about 1/2 tablespoon of vegetable oil in a wok on medium high heat. When done, set aside in a bowl.
Place another tablespoon of oil in wok and sauté onions and Spam on medium high heat. When golden & starting to crisp on the outsides add the thawed peas and carrots.
Combine ingredients for the sauce and stir until sugar is dissolved, tasting along the way to be sure it is sweet enough for you. Add to the vegetables and boil on high until the sauce reduces to a glaze.
Slowly add the cooled rice and eggs to the vegetable mixture, being sure to break up any clumps of rice and so the coloring is even. Warm the rice through and serve.

Nutrition Facts : Calories 532, FatContent 5, SaturatedFatContent 1.5, CholesterolContent 139.5, SodiumContent 2222.8, CarbohydrateContent 102.6, FiberContent 3.5, SugarContent 7.6, ProteinContent 17.5

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BENIHANA DIPPING SAUCES RECIPE - TOP SECRET RECIPES

The origin of the name of this chain of Japanese steakhouses dates back to 1935. that's when founder Rocky Aokis father, Yunosuke Aoki, opened a small coffee shop in Japan and named it "Benihana" after a wild red flower that grew near the front door of his shop. Next time you're at Benihana, look carefully and you'll notice that bright red flower has been incorporated into the restaurants logo. With most of the cooking performed before your eyes on an open hibachi grill, Benihana maintains a much smaller kitchen than most restaurants, allowing practically the entire restaurant to become productive, money-generating dining space. The limited space behind the scenes is for storage, office and dressing rooms, and a small preparation area for non-cooked items like these sauces. These sauces will go well with a variety of Asian dishes and can be frozen in sealed containers for weeks at a time. If it's the Benihana Chicken and Steak you crave, you can find my clone recipe here. Source: "Top Secret Restaurant Recipes" by Todd Wilbur.
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Reviews 3.9
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Calories 10 calories per serving

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ABSOLUTELY THE BEST SPAM FRIED RICE RECIPE - FOOD.COM

I really like fried rice and was searching and searching for a recipe that I liked. My brother is a college student and one of his friends made some for dinner the night before and I snitched a bite the next day (I tried it cold, right from the fridge) and it was the best I have ever had (and it was cold)! His friend didn't have a written recipe to give me (he made the recipe up and just makes it), so I finally talked him into coming to my house to show me while I wrote the recipe down. My brother told me that there would be 5 of them coming over and to have the rice cooked and cooled. I had no idea how much rice to cook, so I made 4 1/2 cups (dry) rice. It made a ton, but after 7 of us ate (most had 2 bowls full) there was only 1 bowl as left overs. I am sure you can adjust this to make less. I had the original Kikkoman soy sauce to use and it was saltier and less sweet as the Aloha Shoyu that my brother's friend nomally uses. The serving amounts is a large range because you can have it as a meal like we did, or as a side dish.
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