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Benihana Fried Rice Recipe

How to Make Benihana Fried Rice Recipe at Home Step by Step

The first time I tried making a Benihana Fried Rice Recipe at home, I wanted to capture that buttery, garlicky flavor I remembered from sitting around the hibachi grill. My first attempt, though, tasted flat because I skipped the sesame oil, thinking it was optional. That mistake taught me how small ingredients make a big difference, especially when you’re recreating a restaurant favorite.
This recipe is for anyone who craves a Japanese steakhouse-style side dish perfect with hibachi chicken, steak, or shrimp, or as a quick stand-alone meal.
Difficulty: Easy
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese
Calories: 340
Ingredients Method Video Notes

Ingredients
  

  • 3 cups cooked jasmine rice day-old, separated into loose grains
  • 2 tbsp butter plus more for finishing
  • 2 TBSP vegetable oil
  • 2 garlic cloves minced
  • 1 small onion diced
  • 2 eggs lightly beaten
  • 1 cup peas and carrots frozen mix works fine
  • 3 tbsp soy sauce
  • 1 tsp sesame oil
  • 3 green onions sliced
  • Salt & black pepper to taste
Optional add-ins: diced chicken, shrimp, or steak for a protein boost

Method
 

  1. Prep the rice. Take cold, day-old rice and gently separate the clumps with your hands or a fork.
  2. Cook eggs. Heat 1 tbsp butter and 1 tbsp oil in a large skillet. Scramble eggs lightly, then remove and set aside.
  3. Sauté aromatics. Add the remaining butter and oil, then the onion and garlic. Stir-fried until fragrant.
  4. Add the veggies. Toss in the peas and carrots, cooking them for 2-3 minutes.
  5. Add rice. Stir in rice and fry on high heat until hot and slightly crispy.
  6. Season. Add soy sauce, sesame oil, salt, and pepper. Toss well.
  7. Combine. Return scrambled eggs, stir in green onions, and add an extra pat of butter for that hibachi flavor.
  8. Serve hot. Garnish with extra green onions.

Video

Notes

Lesson learned: Skipping sesame oil makes it taste plain. Never leave it out.
Rice tip: Always use cold, day-old rice for the right texture.
Eggs: Cook separately to keep them fluffy and distinct.
Garlic: Quick sauté only. Burnt garlic overpowers the dish.