Copycat Benihana Fried Rice

I’ve always loved the buttery, garlicky goodness of Benihana Fried Rice. Between the fluffy eggs, perfectly seasoned rice, and sizzling garlic butter, every bite is sensational.

It’s ridiculously easy to make, too, and tastes just like the restaurant version—maybe even better because it's ready in under 20 minutes.

This is one of my all-time favorite copycat recipes. So if you're ready to try the ultimate hibachi-style side dish, grab your wok, and let’s get cooking!

Why You'll Love This Benihana Fried Rice Recipe

Quick & Easy: No fancy techniques here. Just a hot pan, simple ingredients, and a few minutes for restaurant-quality fried rice. The first time I made it, I couldn’t believe how fast it came together!

Tastes Just Like Hibachi: Love Benihana fried rice but not the price? Me too! Luckily, this recipe nails the buttery, garlicky flavor for way less.

Make It Your Own: Keep it classic or load it up with chicken, shrimp, or steak. If you like it spicy (I know I do!), try a drizzle of sriracha on top.

Perfect for Leftover Rice: I always seem to cook too much rice, but honestly, that’s a win! Day-old rice is the secret to the best fried rice because it fries up perfectly without turning mushy.

Ingredient Notes

For the Benihana Garlic Butter

• Butter: The base of the famous secret ingredient. It adds richness and that signature hibachi-style flavor.
• Garlic: Freshly minced for a bold, aromatic flavor. The more, the better, I say!
• Light Soy Sauce: A must for umami-packed, savory depth. Adjust to taste for the perfect balance.

For the Hibachi-Style Fried Rice

• Safflower Oil: Used for frying everything to perfection without overpowering the flavors. Safflower oil is the go-to for hibachi chefs. But I like to use avocado or vegetable oil when I can't find any.
• Eggs: Scrambled into soft, fluffy bites, cooked eggs add protein and texture to every spoonful.
• Carrots: Diced small for sweetness and a bit of crunch. It’s a classic fried rice veggie!
• Onion: Adds a touch of sweetness and depth as it caramelizes in the pan.
• Scallions: For a pop of freshness and a mild onion flavor. I love sprinkling extra green onions on top, too!
• Cooked, Day-Old Rice: The key to flawless fried rice! Cold leftover rice keeps the dish from turning mushy. I typically use jasmine rice, but you can use any long or medium grain white rice.
• Sesame Oil: A little goes a long way! It adds nutty depth and that signature hibachi aroma. Feel free to leave it out if you don't have any.
• Optional Protein: Cooked chicken breast, grilled shrimp, or even diced pork – they all work well here.

How to Make Hibachi Fried Rice

Cooking up hibachi-style fried rice at home is all about the right technique. The first time I made it, I realized that a wok over high heat is a real game changer.

Luckily, this recipe will be just as tasty in a regular skillet. As long as you have that sizzling garlic butter and day-old rice, this dish is foolproof!

1. BEAT the softened butter and garlic in a bowl until combined. Stir in the light soy sauce, then cover and refrigerate for 1-2 hours. I usually make a big batch and freeze some for later!

2. HEAT 1/2 tablespoon oil in a wok or large frying pan over medium heat. Add the eggs and stir until soft-scrambled – they'll cook more when you add them back to the wok. Transfer to a plate.

3. COOK the carrots and onions in the remaining oil over high heat for 5-7 minutes until soft. Stir in the scallions and garlic, cooking for 30 seconds. Stir frequently, so nothing sticks!

4. TOSS in the cold, crumbled rice. Cook for 1-2 minutes, then stir in half of the garlic butter. Taste and add more as needed (I used it all!).

5. RETURN the scrambled eggs to the wok and stir in soy sauce and sesame oil. Toss, serve with sesame seeds or extra green onions, and enjoy!

Tips for The Best Benihana Fried Rice

I seriously make this dish at least once a week. So, after a little trial and error, I've found a few simple tricks to ensure it's perfect.

But really, it's hard to go wrong here. One time, I forgot to cook the eggs first and thought I'd ruined the dish. But I just pushed it all aside and cooked them at the end before gently mixing them in. Easy peasy!

• Use Day-Old Rice. Freshly steamed rice has too much moisture and will turn mushy in the pan. For the best texture, use rice that’s at least a day old. I like to spread it on a baking sheet and chill it in the fridge to dry it out even more!
• Dice Evenly. Cut or dice the veggies into evenly sized small pieces so they cook at the same time. About the size of typical garden peas works well (and you can even add peas if you like!).
• Choose the Right Oil. Stick with neutral, high-smoke point oils like canola or vegetable oil. Olive oil and sesame oil will overpower the flavor.
• Cook in Stages. Fry the eggs first, then the veggies, and finally the rice. This keeps everything from overcooking and ensures the perfect balance of textures. Also, save a few sliced scallions for garnish.
• Don’t Skimp on Garlic Butter. That rich, garlicky butter is what makes Benihana’s fried rice so addictive. Stir it in at the right time to coat every grain with buttery, umami-packed goodness.
• Toss, Don’t Smash. I made this mistake early on. Pressing the rice down turns it dense instead of fluffy. A gentle toss keeps it light and airy.
• Let It Sizzle. After stirring everything together, let the rice sit for a few seconds between tosses. This helps develop those golden, slightly crispy bits that make fried rice extra delicious.
• Season to Taste. I find the mix of veggies, sesame oil, and soy sauce works just right. But if you want to add salt and black pepper, go for it. Just be sure to taste it first!
• Add Protein. Add chopped chicken, shrimp, or steak strips to make this extra hearty. Personally, I like it with a whole fried egg on top so the yolk drips into the rice. Yum!

Serving Suggestions

Benihana Fried Rice is delicious on its own, but it’s even better as part of a full hibachi-style meal! I already mentioned my preference for sesame seeds and sriracha, but that's not all you can add!

• Classic Hibachi Pairings: Serve it alongside hibachi steak, shrimp, chicken, or tofu for the full Benihana experience. Add grilled zucchini, mushrooms, and onions for extra veggies.
• Sauce It Up: Drizzle with yum yum sauce, ginger sauce, or sriracha for extra flavor. A little soy sauce or teriyaki never hurts, either!
• Make It a Meal: Toss in extra protein like diced chicken, shrimp, or steak, or add a side of miso soup and a simple green salad with ginger dressing.
• Fun Leftover Ideas: Use leftover fried rice to stuff into lettuce wraps, burritos, or even omelets for a creative twist!

Storing & Reheating Leftover Benihana Fried Rice

Hibachi-style fried rice is just as good the next day—maybe even better! The key to keeping it fresh is storing it properly and reheating it the right way so it doesn’t dry out or turn mushy.

To Store: Let the rice cool completely (but don't let it sit at room temp for more than 2 hours), then transfer it to an airtight container. Refrigerate for up to 4 days or freeze for 2-3 months.

To Reheat: The best way to bring fried rice back to life is in a hot pan with a splash of oil. Stir-fry over medium heat until heated through. If using a microwave, add a few drops of water and cover with a damp paper towel to keep it from drying out.

Tip: My favorite way to cool rice quickly (since it needs to be in the fridge asap) is to spread it onto a plate or tray nice and thin. It'll cool a lot faster that way so you can get it covered and chilled.

More Delicious Fried Rice Recipes You'll Love

Panda Express Fried Rice
Pork Fried Rice
Beef Fried Rice
Pineapple Fried Rice