Benihana Chicken Fried Rice Recipe: If you’ve ever been to a Benihana restaurant, you know the magic that happens on those teppanyaki grills. The sizzle of fresh ingredients, the theatrics of the chef flipping utensils, and most importantly — the mouthwatering aroma of their famous fried rice. It’s not just food; it’s an experience. But what if you could bring that same restaurant-quality taste to your own kitchen? Guess what? You totally can. With just a few simple ingredients and the right technique, you’ll be able to replicate the savory, buttery, and slightly smoky flavor of Benihana’s chicken fried rice at home. Let’s dive in and unlock this iconic dish together.
What Makes Benihana Chicken Fried Rice Special?
Benihana’s fried rice isn’t your average takeout-style rice. It’s packed with layers of flavor thanks to high-heat cooking, fresh ingredients, and that signature garlic butter. The texture is spot-on — not mushy, but slightly crisp from being fried on a hot griddle. The rice absorbs the juices from the chicken, vegetables, and sauces, making every bite insanely satisfying. It’s that perfect mix of savory, slightly sweet, and buttery goodness with hints of umami from the soy sauce. Also, the addition of scrambled egg folded into the rice gives it that classic Japanese hibachi flair. While the ingredients may seem simple, the magic really lies in the cooking technique and timing. Ready to make it your new favorite weeknight dinner? Let’s go.
Ingredients You’ll Need
To get that authentic Benihana flavor at home, here’s what you’ll need:
Main Ingredients
- 2 cups cooked white rice (preferably a day old, cold)
- 1 lb boneless, skinless chicken breast (diced into small cubes)
- 2 large eggs (lightly beaten)
- 1 cup diced onion
- ½ cup chopped green onions (for garnish)
- ½ cup diced carrots
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil (for cooking)
- Salt and pepper to taste
For Garlic Butter (Secret Weapon)
- 3 tablespoons unsalted butter (softened)
- 1 tablespoon garlic (minced finely)
- ½ teaspoon soy sauce
- Optional: dash of lemon juice or miso paste for a flavor boost
Optional Add-ins
- Frozen peas
- Diced zucchini
- Bean sprouts
- Mushrooms
- Teriyaki sauce or sriracha (for heat)
Ingredient Substitutions
- Chicken: Can substitute with shrimp, tofu, or steak
- White rice: Brown rice or cauliflower rice if you’re going low-carb
- Vegetable oil: Canola or avocado oil also work well
This might look like a long list, but most of it you probably already have in your pantry or fridge. The key to success is preparation. Let’s make sure your tools are ready next.
Tools and Equipment Required
You don’t need a fancy hibachi grill or chef hat (though it wouldn’t hurt), but you do need the right tools:
Must-Have Equipment
- Large non-stick skillet or wok (cast iron is even better)
- Spatula (metal or wooden)
- Cutting board and sharp knife
- Mixing bowls
- Measuring spoons
Optional Equipment
- Flat griddle for more authentic teppanyaki-style cooking
- Rice cooker (for perfectly cooked rice)
- Garlic press (for that finely minced garlic)
The more heat your cooking surface can hold, the better. It’s what gives the rice that signature sear and subtle smokiness.
Preparation Tips Before You Start
The key to restaurant-style fried rice? Prep everything ahead of time.
- Use cold, day-old rice. Freshly cooked rice is too soft and will turn mushy when fried. Make it the night before and refrigerate.
- Dice ingredients evenly. Small, uniform pieces cook evenly and quickly.
- Have everything within reach. Once you start cooking, it goes fast. You won’t have time to chop while the pan is hot.
- Beat your eggs and season the chicken ahead of time for better flavor.
Mise en place (everything in its place) is not just for chefs — it’s your secret to stress-free cooking.
Step-by-Step Guide to Making Benihana Chicken Fried Rice
Step 1: Cooking the Chicken
Heat a large skillet or wok over medium-high heat and add a little oil. Add bite-sized pieces of chicken seasoned lightly with salt and pepper. Cook for 4–5 minutes, stirring occasionally, until the chicken is fully cooked and lightly browned. Remove from the pan and set aside.
Step 2: Sautéing Vegetables
In the same pan, add a bit more oil or butter. Toss in chopped onions, carrots, and green onions. Sauté for 2–3 minutes until the vegetables are tender but still slightly crisp. This step adds sweetness and texture to the fried rice.
Step 3: Scrambling Eggs
Push the vegetables to one side of the pan. Crack the eggs into the empty space and scramble them gently until just set. Mix the eggs with the vegetables to distribute them evenly.
Step 4: Stir-Frying Rice
Add cold, cooked rice to the pan. Break up any clumps with a spatula and stir-fry for 3–4 minutes over medium-high heat. Cold rice works best because it stays firm and doesn’t turn mushy.
Step 5: Combining Ingredients
Return the cooked chicken to the pan. Add soy sauce, a knob of butter, and a dash of sesame oil. Stir well until everything is evenly coated and heated through. Adjust seasoning to taste, garnish with extra green onions, and serve hot.
Secret Ingredient: Garlic Butter
Here’s the real MVP of Benihana’s fried rice — garlic butter. It’s the secret sauce (literally) that takes a decent fried rice and transforms it into a crave-worthy dish. That creamy, rich, slightly garlicky flavor melts right into the rice, infusing every bite with buttery goodness. Benihana chefs use this garlic butter during the final stages of cooking — just before combining all the elements together — and it’s what gives the dish its signature richness.
How to Make Benihana-Style Garlic Butter
You don’t need anything fancy. Here’s a simple recipe:
- 3 tablespoons of unsalted butter, softened
- 1 tablespoon of minced garlic
- ½ teaspoon of soy sauce
- Optional: a small squirt of lemon juice or a touch of miso paste for extra umami
Mix everything in a bowl until well combined. You can even make a bigger batch and store it in the fridge for future meals — it’s great on steak, veggies, and even toast!
When and How to Use It
Once your chicken, eggs, and rice are all in the pan, drop in your garlic butter and stir it in thoroughly. The heat will melt it, and as it spreads, it’ll coat every grain of rice and piece of chicken, bringing that iconic Benihana flavor to life. You’ll instantly smell the difference.
Want to get fancy? Add a dollop on top just before serving and let it melt slowly — pure magic.
The Soy Sauce Blend
Soy sauce might seem like a basic ingredient, but not all soy sauces are created equal. The kind you use, and how much, can make or break your fried rice.
Best Type of Soy Sauce to Use
- Light soy sauce: This is ideal for fried rice. It’s salty with a clean, rich flavor that enhances rather than overpowers.
- Avoid dark soy sauce unless you want a much deeper, almost caramel-like taste and darker color.
- Low sodium soy sauce: Great if you’re watching your salt intake — just add a pinch of extra salt or garlic powder to balance the flavor.
Optional Additions to the Sauce
- A dash of mirin or rice vinegar for sweetness
- A touch of oyster sauce for more umami (optional, but tasty)
- Teriyaki sauce for a sweeter variation
Remember, add the soy sauce toward the end of cooking, after the rice has crisped a bit. This prevents it from steaming the rice and helps maintain that nice texture.
Cooking Techniques: Tips from the Teppanyaki Grill
Benihana chefs don’t just toss ingredients around — they follow a smart cooking order and rely on specific techniques that boost both flavor and texture.
High Heat is Key
Fried rice should be fried, not steamed. Use high heat to get that slightly crisp texture and caramelized flavor. If the heat’s too low, your rice will end up soggy.
Use a Large Pan or Griddle
Crowding the pan means your ingredients will steam. Use a wide skillet or flat griddle and cook in batches if needed. Spread the rice out and let it sit for a minute before stirring — this helps it crisp.
Don’t Stir Constantly
Let the rice and veggies sit for short bursts so they develop that golden sear. Stirring too much will stop that browning process.
Cook in Stages
Here’s the ideal order:
- Cook meat (chicken)
- Scramble eggs
- Cook vegetables
- Add rice and fry it
- Mix everything together and season
This layering builds flavor, just like in the restaurant.
Customizing Your Fried Rice
The beauty of this recipe is how versatile it is. Once you nail the base, the sky’s the limit.
Protein Options
- Shrimp: Cooks quickly, just season with salt and pepper
- Steak: Slice thin and cook to medium rare before adding to rice
- Tofu: Press and cube firm tofu, pan-fry until golden
Extra Veggies
- Add chopped zucchini, broccoli, mushrooms, or bean sprouts for more texture and nutrients.
- Frozen peas are a classic, and they just need a quick toss to heat through.
Flavor Twists
- Want it spicy? Add chili garlic sauce, sriracha, or even red pepper flakes.
- A sprinkle of furikake or nori flakes on top gives a true Japanese touch.
- Add pineapple chunks and a bit of teriyaki sauce for a sweet-salty combo.
It’s your kitchen — play around and make it your own!
Common Mistakes to Avoid
Even the best recipes can go wrong if you don’t watch out for a few things:
❌ Using Freshly Cooked Rice
Hot rice is too soft and sticky. Always use cold, day-old rice for that firm, separated grain texture.
❌ Not Using Garlic Butter
This is not optional if you want the real Benihana taste. Skipping it results in a flat flavor.
❌ Overcrowding the Pan
This causes steaming instead of frying. Your rice should sizzle, not simmer.
❌ Using Too Much Soy Sauce
It should enhance, not overpower. Add a little at a time and taste as you go.
❌ Not Prepping Ingredients
Once that pan gets hot, everything happens fast. Having your ingredients ready avoids burning or overcooking anything.
Avoid these common mistakes, and you’re well on your way to hibachi perfection.
Storage and Reheating Tips
So you’ve nailed your homemade Benihana chicken fried rice — but what if you have leftovers? Don’t worry, this dish stores and reheats surprisingly well if done right. The trick is preserving that flavor and texture so it tastes just as good the next day.
How to Store It Properly
- Cool it down quickly: Let the rice cool to room temperature (but no more than 1 hour) before storing.
- Use an airtight container: Seal your rice tightly to keep moisture and odors out.
- Refrigerate promptly: Store in the fridge for up to 3–4 days.
- Freeze for long-term storage: Place in freezer-safe containers or freezer bags for up to 2 months.
Tip: When freezing, flatten the rice in a zip-top bag. This helps it thaw and reheat more evenly later.
Best Reheating Methods
Skillet (Recommended):
- Heat 1 tablespoon of oil or butter in a pan over medium heat.
- Add rice, spreading it out.
- Stir occasionally until hot — this method brings back the crispy edges!
Microwave:
- Place rice in a bowl with a damp paper towel on top.
- Microwave for 1–2 minutes, stirring halfway through.
Oven (for big batches):
- Preheat oven to 350°F (175°C).
- Spread rice on a baking dish, cover with foil.
- Heat for 15–20 minutes until fully warmed.
Avoid reheating multiple times, as it can dry out the rice and ruin the texture. Only reheat the portion you plan to eat.
Nutritional Breakdown
Fried rice may be delicious, but how does it stack up nutritionally? Here’s a rough breakdown based on a standard portion of Benihana-style chicken fried rice (1.5 cups):
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 400–450 kcal |
| Protein | 20–25g |
| Carbs | 35–45g |
| Fat | 15–20g |
| Fiber | 2–3g |
| Sodium | 800–1000mg |
Make It Healthier
- Use brown rice or cauliflower rice to cut carbs
- Reduce butter and oil slightly
- Opt for low-sodium soy sauce
- Load up on extra veggies for added fiber
The great thing is, you control the ingredients — so it’s easy to tweak this dish to fit your dietary goals.
Serving Suggestions
While Benihana chicken fried rice is a complete dish on its own, pairing it with sides takes it to a whole new level — just like at the restaurant.
Side Dish Ideas
- Hibachi-style grilled vegetables: zucchini, onions, mushrooms, and bean sprouts
- Miso soup: light and savory, perfect as a starter
- Japanese salad: iceberg lettuce, carrots, and ginger dressing
- Steak or shrimp: for a surf-and-turf combo
Sauces and Toppings
- Yum Yum sauce (Benihana’s signature pink sauce)
- Spicy mayo or sriracha for heat
- Sprinkle with sesame seeds or chopped scallions for garnish
Beverage Pairings
- Iced green tea or jasmine tea
- Sparkling water with lemon
- Light beer or sake (for adults)
Presentation also matters! Serve it hot, in a bowl or flat plate, topped with a little extra garlic butter and chopped green onions. Looks great and tastes even better.
FAQs about Benihana Chicken Fried Rice Recipe
1. Can I use freshly cooked rice for fried rice?
It’s best not to. Freshly cooked rice is too soft and moist, which can lead to a mushy texture. Always use day-old, chilled rice for best results.
2. What kind of chicken is best for this recipe?
Boneless, skinless chicken breast is most commonly used, but chicken thighs are juicier and work great too.
3. How do I make this dish vegetarian or vegan?
Swap chicken for tofu or extra veggies, skip the eggs, and use plant-based butter. You can also find vegan-friendly soy sauce options.
4. Can I make this in advance?
Yes! It stores well in the fridge for a few days and can be reheated using a skillet or microwave. Just don’t add fresh toppings until serving.
5. What’s the best way to get that “restaurant flavor”?
The secret lies in high heat cooking, garlic butter, and letting the rice fry undisturbed for a few moments to get that golden crisp.
Conclusion
There you have it — the ultimate step-by-step guide to recreating Benihana chicken fried rice in your own kitchen. From the unmistakable garlic butter to the perfect rice texture, this recipe gives you all the tools to bring restaurant-style flavor to your dinner table. Whether you’re cooking for yourself, your family, or a crowd, this dish is guaranteed to impress.
The best part? Once you master the base, you can tweak it endlessly — add shrimp, steak, tofu, extra veggies, or even try different sauces. It’s a flexible, satisfying, and seriously fun meal to make.
So next time you’re craving that Benihana taste, skip the takeout and fire up your skillet. You’ll be surprised at how easy (and addictively good) this fried rice can be.
Happy cooking!
