Benihana Fried Rice – Easy Copycat Hibachi Recipe
Delicious Benihana Fried Rice
Benihana Fried Rice is more than just a side dish it’s the heart of the hibachi experience. If you’ve ever sat around a sizzling griddle at a Japanese steakhouse and watched the chef toss rice into the air, crack eggs with flair, and turn simple ingredients into pure comfort, you know exactly why this dish is so special.
What makes Benihana Fried Rice stand out is its buttery aroma, the nutty flavor from sesame oil, and the deep umami balance from soy sauce. Each bite has a satisfying texture lightly crispy rice grains mixed with tender vegetables and soft scrambled eggs. It’s the kind of fried rice that feels indulgent yet balanced, rich but not heavy.
Unlike many other fried rice recipes, Benihana’s version emphasizes technique and timing. The key is the rice it must be day-old and cold to ensure every grain fries evenly without turning soggy. Add to that a perfect balance of butter, garlic, and soy sauce, and you have a dish that’s restaurant-quality but completely achievable at home.
People love Benihana Fried Rice because it’s interactive, flavorful, and endlessly versatile. You can turn it into a full meal by adding shrimp, chicken, steak, or tofu, or keep it simple as a buttery, savory side. The result always delivers that irresistible hibachi flavor that reminds you of dining at Benihana or Kobe Steakhouse.
This Copycat Benihana Fried Rice recipe captures that same taste, aroma, and presentation using simple steps and easily available ingredients. Once you make it, it’ll become your go-to recipe for both weeknight dinners and special occasions.
Why You’ll Love This Recipe
This isn’t just another fried rice recipe it’s the real deal. It gives you the authentic hibachi restaurant experience without needing professional equipment. Every detail of this recipe is designed to make your rice taste like the kind served at Benihana, Wasabi, or Kobe Steakhouse.
You’ll love this recipe because:
This recipe is proof that restaurant-quality food doesn’t have to be complicated. With a few key techniques and attention to detail, you can make the Best Fried Rice Recipe right in your kitchen.
Preparation and Cooking Time, also Serving
Equipment you’ll need:
Ingredients
Substitution Notes
Step-by-Step Instructions
Step 1: Prepare the Rice
Good fried rice starts with perfect rice. If possible, cook your rice a day in advance and refrigerate it overnight. Cold rice is dry enough to fry evenly and won’t clump together. Before cooking, spread the rice out on a tray and gently break up any lumps with your fingers. This step ensures even frying later.
Step 2: Scramble the Eggs
Heat a large skillet or wok over medium-high heat. Add ½ tablespoon of butter and a drizzle of oil. Once hot, pour in the beaten eggs. Stir constantly with your spatula to create soft curds. Remove from the pan as soon as they’re cooked and set aside. Overcooking will make the eggs rubbery, so aim for just-set texture.
Step 3: Sauté the Vegetables
Add another ½ tablespoon of butter and some oil to the same pan. Toss in the diced onions and carrots. Stir-fry for 2–3 minutes until the onions turn translucent and the carrots are tender but slightly crisp. The gentle heat releases sweetness from the onions while keeping texture intact.
Step 4: Add the Rice
Turn the heat to high. Add the cold rice and spread it evenly over the pan’s surface. Let it sit for about 30 seconds without stirring this creates slight toasting on the bottom that adds signature flavor. Then toss and stir the rice continuously for 2–3 minutes until it’s hot and lightly golden.
Step 5: Season the Rice
Add soy sauce, sesame oil, garlic powder, salt, and black pepper. Stir well so the rice absorbs the flavors evenly. The goal is for every grain to get coated, not drenched. Too much soy sauce can make the rice soggy, so add gradually and taste as you go. At this stage, your kitchen should smell like a hibachi grill savory, buttery, and rich.
Step 6: Combine Eggs and Onions
Add the scrambled eggs back to the pan along with chopped green onions. Gently toss everything together until well mixed. This ensures every bite has bits of egg, onion, and vegetables.
Step 7: Finish with Butter
Turn off the heat and stir in the remaining butter. It melts over the hot rice, giving it that glossy, restaurant-style finish and signature Benihana taste. The butter also softens the edges of the flavor, balancing out the saltiness of soy sauce.
Step 8: Taste and Adjust
Before serving, taste and adjust seasoning if needed. Some people like an extra drizzle of soy sauce or a pinch of black pepper for depth. Serve immediately while it’s piping hot.
How to Serve
Presentation makes a big difference, especially for hibachi dishes.
This fried rice also pairs beautifully with teriyaki chicken, grilled salmon, or spicy tofu. Its mild buttery flavor complements nearly any protein.
Additional Tips
Cooking perfect Benihana Fried Rice takes a few pro tricks:
Recipe Variations
These variations let you turn one base recipe into several dishes perfect for weeknight dinners or meal prep.
Freezing and Storage
Avoid microwaving directly from frozen it can make the rice mushy and unevenly heated.
Nutritional Information
Approximate values per serving (1 cup):
Final Words
Cooking Benihana Fried Rice at home lets you enjoy restaurant-level flavor anytime. It’s buttery, savory, and deeply satisfying, with a texture that’s both soft and slightly crisp. Once you learn the technique, it’s an easy fried rice recipe you’ll come back to again and again.
This dish is not just food it’s an experience. The sound of sizzling rice, the aroma of soy and butter, and the satisfaction of seeing those perfect golden grains come together make it incredibly rewarding. Whether you’re recreating Copycat Benihana Fried Rice, Copycat Kobe Fried Rice, or your own version of DIY Hibachi Fried Rice, this recipe will deliver every time.
As a chef, I can tell you that mastering fried rice teaches timing, balance, and precision all essential cooking skills. It’s simple yet elegant, a perfect mix of comfort and craft. So get your wok ready, heat up that butter, and bring the hibachi experience straight into your kitchen.
FAQ’s
Benihana Fried Rice – Easy Copycat Hibachi Recipe
Course: Rice Recipes4
servings15
minutes15
minutes360
kcalIngredients
4 cups cooked jasmine rice (preferably day-old, refrigerated overnight)
2 tablespoons unsalted butter (plus extra for finishing)
1 tablespoon vegetable oil
2 large eggs, lightly beaten
½ cup diced onion
½ cup diced carrots
2 tablespoons chopped green onions (plus more for garnish)
2 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
½ teaspoon garlic powder
Salt to taste
Black pepper to taste
Directions
- Good fried rice starts with perfect rice. If possible, cook your rice a day in advance and refrigerate it overnight. Cold rice is dry enough to fry evenly and won’t clump together. Before cooking, spread the rice out on a tray and gently break up any lumps with your fingers. This step ensures even frying later.
- Heat a large skillet or wok over medium-high heat. Add ½ tablespoon of butter and a drizzle of oil. Once hot, pour in the beaten eggs. Stir constantly with your spatula to create soft curds. Remove from the pan as soon as they’re cooked and set aside. Overcooking will make the eggs rubbery, so aim for just-set texture.
- Add another ½ tablespoon of butter and some oil to the same pan. Toss in the diced onions and carrots. Stir-fry for 2–3 minutes until the onions turn translucent and the carrots are tender but slightly crisp. The gentle heat releases sweetness from the onions while keeping texture intact.
- Turn the heat to high. Add the cold rice and spread it evenly over the pan’s surface. Let it sit for about 30 seconds without stirring this creates slight toasting on the bottom that adds signature flavor. Then toss and stir the rice continuously for 2–3 minutes until it’s hot and lightly golden.
- Add soy sauce, sesame oil, garlic powder, salt, and black pepper. Stir well so the rice absorbs the flavors evenly. The goal is for every grain to get coated, not drenched. Too much soy sauce can make the rice soggy, so add gradually and taste as you go. At this stage, your kitchen should smell like a hibachi grill savory, buttery, and rich.
- Add the scrambled eggs back to the pan along with chopped green onions. Gently toss everything together until well mixed. This ensures every bite has bits of egg, onion, and vegetables.
- Turn off the heat and stir in the remaining butter. It melts over the hot rice, giving it that glossy, restaurant-style finish and signature Benihana taste. The butter also softens the edges of the flavor, balancing out the saltiness of soy sauce.
- Before serving, taste and adjust seasoning if needed. Some people like an extra drizzle of soy sauce or a pinch of black pepper for depth. Serve immediately while it’s piping hot.
Notes
- Use high heat: This helps achieve that subtle smoky flavor found in restaurant hibachi fried rice.
- Work quickly: Stir constantly to prevent the rice from burning or clumping.
- Don’t overcrowd the pan: If you’re making a big batch, cook in portions. Too much rice at once causes steaming, not frying.
- Cold rice is key: Never use freshly cooked rice it’s too moist and sticky.
- Use butter strategically: Adding a bit at the end gives that restaurant-style shine and creamy depth.
- Add protein early: If you’re using chicken, shrimp, or steak, cook it first and set aside before starting the rice.
- For stronger flavor: Mix a bit of garlic butter or soy sauce right before turning off the heat.
