Easy Benihana Chicken Fried Rice Recipe
Benihana chicken fried rice is the dish that keeps people coming back, even with all the knife tricks and flying shrimp stealing the spotlight. Fluffy rice, tender chicken, buttery garlic, and crisp vegetables blend into a comforting yet unforgettable bite that captures the essence of hibachi dining.
The good news? You don’t need a flat-top grill or a chef tossing eggs into his hat to recreate that same flavor at home. With the right ingredients, a hot skillet, and a few simple tricks, you can make homemade Benihana fried rice that tastes just like the restaurant version—maybe even better.
This copycat Benihana recipe delivers the same savory, buttery, slightly smoky flavors you love, all in under 40 minutes (plus rice prep time). It’s the perfect hibachi chicken fried rice for weeknight dinners, family gatherings, or even an at-home Japanese steakhouse night with friends.
In this guide, you’ll learn step-by-step how to cook the chicken, scramble the eggs, stir-fry the vegetables, and season the rice so every bite is flavorful. We’ll also cover tips for getting that authentic hibachi texture, ingredient substitutions if you want to mix it up, and storage methods so you can make extra for later.
By the end, you’ll have a go-to recipe that not only satisfies your cravings but also impresses anyone lucky enough to share a plate with you.
Table of Contents
Why You’ll Love This Benihana Chicken Fried Rice Recipe
Unlike takeout fried rice that can sometimes be oily or bland, Benihana-style chicken fried rice is light yet full of flavor. The combination of soy sauce, sesame oil, garlic butter, and fresh vegetables makes it both comforting and fresh.
Here’s why this recipe is a keeper:
- Restaurant-quality flavor at home – You’ll get that same smoky hibachi taste without leaving your kitchen.
- Customizable – Swap chicken for shrimp, beef, or tofu, or add extra veggies for a healthier twist.
- Budget-friendly – A fraction of the price of dining out, with plenty of servings.
- Make-ahead friendly – The rice actually tastes better if cooked a day before, making it great for meal prep.
Ingredients for Benihana Chicken Fried Rice Recipe
Before you fire up your stove, gather these ingredients. The key to hibachi fried rice is having everything prepped ahead of time so cooking goes quickly.
For the Chicken
- 1 lb boneless, skinless chicken breast, diced into ½-inch pieces
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
For the Fried Rice
- 4 cups cooked white rice (preferably cold, day-old rice)
- 3 tablespoons unsalted butter, divided
- 2 tablespoons sesame oil
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup frozen peas (thawed)
- 3 large eggs, lightly beaten
- 3 tablespoons soy sauce (more to taste)
- 1 tablespoon oyster sauce (optional for richer flavor)
- 1 teaspoon garlic butter (see below)
- Salt and pepper, to taste
Garlic Butter (Benihana Signature)
- ½ cup unsalted butter, softened
- 2 cloves garlic, minced
- 1 teaspoon soy sauce
Optional Garnishes
- Sliced green onions
- Toasted sesame seeds
Step-by-Step Cooking Instructions
Cooking Benihana chicken fried rice is all about timing and heat control. Hibachi chefs cook at high heat on a flat-top grill, but you can mimic this at home with a large skillet or wok.
Step 1: Prepare the Garlic Butter
- In a small bowl, mix softened butter, minced garlic, and soy sauce until smooth.
- Set aside. This will be used at the end to give your fried rice that signature Benihana richness.
Tip: Make extra garlic butter—it’s delicious on steak, seafood, or vegetables.
Step 2: Cook the Chicken
- Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat.
- Add diced chicken and season with soy sauce, garlic powder, and pepper.
- Sauté until chicken is golden brown and cooked through (about 5–6 minutes).
- Remove chicken from the skillet and set aside.
Step 3: Scramble the Eggs
- In the same pan, melt 1 tablespoon butter.
- Pour in beaten eggs and cook, stirring gently until scrambled.
- Transfer eggs to a separate plate and set aside.
Step 4: Sauté the Vegetables
- Add the remaining sesame oil to the pan.
- Toss in diced onions and carrots, cooking until softened (about 3–4 minutes).
- Stir in peas and cook for another minute.
Step 5: Add the Rice
- Break up cold rice with your hands or a spoon so there are no clumps.
- Push vegetables to one side of the skillet and add 1 tablespoon butter to the empty side.
- Add rice and spread it out in an even layer. Let it sit for 1–2 minutes to get a slight crisp before stirring.
Step 6: Season the Fried Rice
- Return cooked chicken and scrambled eggs to the skillet.
- Pour in soy sauce and oyster sauce (if using), tossing to coat evenly.
- Stir in garlic butter and mix until everything is well combined and fragrant.
- Taste and adjust seasoning with extra soy sauce, salt, or pepper if needed.
Step 7: Serve and Garnish
Spoon the Benihana chicken fried rice into bowls and top with sliced green onions and sesame seeds for an authentic touch. Serve immediately while hot.
Tips for the Best Benihana Chicken Fried Rice
Over the years of testing this recipe, I’ve found a few tricks that make all the difference:
1. Use Day-Old Rice
Freshly cooked rice is too moist and sticky for fried rice—it will clump together. Cook your rice the day before, spread it on a tray to cool, and refrigerate overnight.
2. High Heat Is Key
Fried rice should cook quickly over medium-high to high heat. This gives it that slightly smoky flavor without overcooking the vegetables.
3. Don’t Overcrowd the Pan
Too much in the pan will steam the rice instead of frying it. If doubling the recipe, cook in batches.
4. Master the Garlic Butter
This is Benihana’s secret weapon—it adds richness and umami. Use good quality butter for the best flavor.
5. Keep Ingredients Ready
Hibachi-style cooking moves fast. Have everything diced, measured, and ready before you start cooking.
Ingredient Substitutions and Variations
One of the best things about this Benihana chicken fried rice recipe is how easy it is to customize.
- Protein swaps – Use shrimp, steak, or tofu instead of chicken.
- Veggie upgrades – Add bell peppers, zucchini, bean sprouts, or mushrooms.
- Healthier twist – Swap white rice for brown rice or cauliflower rice.
- Spicy version – Add a teaspoon of sriracha or chili oil.
- Low-sodium option – Use reduced-sodium soy sauce.
Storage and Reheating Instructions
To Store:
Cool fried rice completely before storing in an airtight container. It will keep in the refrigerator for up to 4 days.
To Reheat:
- Microwave: Add a splash of water, cover loosely, and heat for 1–2 minutes, stirring halfway.
- Stovetop: Heat a skillet with a little oil over medium heat, stirring until warmed through.
To Freeze:
You can freeze fried rice for up to 2 months. Thaw overnight in the fridge before reheating.
Prep Time, Cook Time, and Servings
- Prep Time: 20 minutes (plus overnight rice preparation)
- Cook Time: 15 minutes
- Total Time: 35 minutes (excluding rice cooling time)
- Servings: 4–6
Conclusion
Mastering this Benihana chicken fried rice recipe is more than just learning how to cook a tasty side—it’s about recreating that unforgettable hibachi dining experience right in your own kitchen. From the sizzling sound of the rice hitting the hot pan to the rich aroma of garlic butter melting into tender chicken, every bite transports you back to the iconic Benihana grill.
By following the steps in this guide, you’re not just making fried rice—you’re crafting homemade hibachi chicken fried rice that rivals any restaurant. The key lies in a few simple but crucial techniques: using day-old rice for the perfect texture, keeping the heat high for that subtle smoky flavor, and balancing savory soy sauce with buttery richness. These small details are what separate ordinary fried rice from an authentic Japanese fried rice at home experience.
This copycat Benihana recipe is also incredibly versatile. You can swap in shrimp, beef, or tofu, add seasonal vegetables, or spice it up with chili oil for a personalized twist. It’s the kind of dish that’s equally perfect for a quick weeknight dinner, a meal-prep staple, or the centerpiece of an at-home hibachi night with friends.
Once you’ve made it a couple of times, you’ll notice it becomes second nature—fast, flavorful, and deeply satisfying. And perhaps the best part? You’ll be enjoying restaurant-quality hibachi fried rice without the wait time or the bill at the end. So grab your wok (or your largest skillet), prep your ingredients, and get ready to enjoy the ultimate Benihana-style chicken fried rice any time you crave it.
