What kind of rice does Benihana use for their fried rice?

Benihana uses medium or long-grain white rice, typically Calrose or jasmine rice. The key is using day-old rice that's been refrigerated, which gives it the perfect dry texture for frying without becoming mushy.

Can I make Benihana fried rice without eggs?

Yes, you can omit the eggs for a vegan version, though eggs are traditional in hibachi fried rice. Add an extra tablespoon of butter or oil to maintain richness, and consider adding extra vegetables like mushrooms for more substance.

Why does my homemade fried rice turn out mushy?

Mushy fried rice usually comes from using fresh, warm rice or cooking at too low a temperature. Always use cold, day-old rice and cook over high heat. Also avoid adding too much soy sauce directly onto the rice, which creates wet spots.

What's the difference between hibachi and regular fried rice?

Hibachi fried rice uses butter instead of oil, giving it a richer flavor, and typically has fewer ingredients than Chinese-style fried rice. It's also cooked at very high heat on a flat-top grill and seasoned simply with soy sauce and garlic.

Can I add chicken or shrimp to this recipe?

Absolutely! Cook diced chicken or shrimp separately first until fully cooked, then add it back during the final step with the eggs. Use about 1/2 pound of protein for this recipe quantity.

Benihana Copycat

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Benihana Fried Rice

Name: Fried Rice
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: about 4 cups
Ingredients: 3 cups cooked white rice; 3 tablespoons butter; 2 large eggs; 1/2 cup frozen peas and carrots; 2 green onions; 2 cloves garlic; 3 tablespoons soy sauce; 1 teaspoon sesame oil; 1/4 teaspoon salt; 1/4 teaspoon black pepper

Benihana fried rice recipe brings the iconic teppanyaki restaurant experience right to your kitchen, complete with that signature buttery flavor and perfect texture. This beloved hibachi-style fried rice features a simple yet perfectly balanced combination of garlic butter, soy sauce, eggs, and vegetables that creates the addictive flavor Benihana guests have loved since 1964. The secret lies in using day-old rice and cooking it over high heat, just like the skilled teppanyaki chefs do on their flat-top grills. While you might not have a hibachi grill at home, this recipe captures that same smoky, savory essence using a regular skillet or wok, making it an essential side dish for your homemade Japanese feast.

Prep

10 min

Cook

12 min

Total

22 min

Servings

Yield

about 4 cups

Difficulty

Easy

Equipment: Large skillet or wok · Wooden spoon or wok spatula · Small bowl for eggs · Measuring cups and spoons

Ingredients

cooked white rice — day-old, cold from fridge3 cups

butter3 tablespoons

large eggs — beaten2

frozen peas and carrots — thawed1/2 cup

green onions — chopped, whites and greens separated2

garlic — minced2 cloves

soy sauce3 tablespoons

sesame oil1 teaspoon

salt1/4 teaspoon

black pepper1/4 teaspoon

Instructions

Prepare the rice

Break up any clumps in your cold rice with clean hands or a fork, ensuring all grains are separated. This prevents mushy fried rice and allows each grain to get properly coated and heated. If your rice is fresh, spread it on a baking sheet and refrigerate for 30 minutes to dry it out.

Cook the eggs

Heat 1 tablespoon butter in a large skillet or wok over medium-high heat until it starts to bubble. Pour in beaten eggs and let them set for 10 seconds, then scramble into small pieces about the size of peas. Transfer eggs to a plate and set aside - they'll finish cooking when added back later.

Sauté aromatics

Add remaining 2 tablespoons butter to the same pan and increase heat to high. Once butter melts and starts to sizzle, add minced garlic and white parts of green onions. Stir constantly for 30 seconds until fragrant but not browned - this creates the aromatic base that makes Benihana rice so flavorful.

Fry the rice

Add cold rice to the pan and stir vigorously, breaking up any remaining clumps against the pan's surface. Cook for 3-4 minutes, stirring constantly, until you hear the rice start to sizzle and pop. The rice should look slightly glossy from the butter and feel hot throughout.

Add vegetables and seasonings

Stir in peas and carrots, cooking for 2 minutes until heated through. Drizzle soy sauce around the edges of the pan (not directly on rice) and stir quickly - this technique prevents soggy spots. Add sesame oil, salt, and pepper, stirring to distribute evenly.

Finish and serve

Return scrambled eggs to the pan along with green onion tops. Toss everything together for 1 minute until eggs are heated through and rice has a uniform golden color. Taste and adjust seasoning if needed. Serve immediately while hot and aromatic.

Pro tips for authenticity

▸Day-old rice is crucial - fresh rice contains too much moisture and will turn mushy. If you must use fresh rice, spread it on a sheet pan and refrigerate uncovered for at least 30 minutes.

▸No sesame oil? Use an extra teaspoon of vegetable oil, though you'll miss that nutty flavor. For soy sauce, use regular Kikkoman - not low-sodium or dark soy sauce.

▸Make the rice up to 3 days ahead and store in the fridge. The drier it gets, the better it fries. You can also prep and measure all ingredients the night before.

▸Don't overcrowd the pan - if doubling the recipe, cook in two batches. Overcrowding drops the temperature and creates steam, leading to mushy rather than fried rice.

▸Serve alongside teriyaki chicken, hibachi shrimp, or yum yum sauce for the full Benihana experience. It's also fantastic with a fried egg on top for breakfast.

▸For extra authenticity, add a tablespoon of Japanese mayonnaise mixed into the rice at the very end - some Benihana locations do this for extra richness.

Refrigerator

Store in an airtight container for up to 4 days

Freezer

Freezes well for up to 2 months in freezer bags with air removed

Reheat

Microwave with a damp paper towel over it, or re-fry in a hot skillet with a bit of oil

Nutrition per serving

285

Calories

Protein

36g

Carbs

12g

Fat

Fiber

625mg

Sodium

How does it compare to the real thing?

This homemade version captures about 90% of Benihana's fried rice magic, with the main difference being the cooking surface. Their flat-top teppanyaki grills reach higher temperatures and create a slightly smokier flavor that's hard to replicate at home. The butter-to-rice ratio and seasoning profile are spot-on, delivering that same rich, savory taste that makes their fried rice so craveable. While you won't get the theatrical spatula show, the flavor is remarkably close to what you'd get sitting at a hibachi table. The texture might be slightly less crispy than the restaurant version, but using a very hot wok or cast-iron skillet gets you impressively close to the original.