If you’ve ever sat at a hibachi grill and watched a chef flip shrimp tails into their hat, you’ve probably enjoyed a sizzling plate of benihana fried rice. This benihana chicken fried rice recipe brings that exact magic right into your own kitchen—no teppanyaki table required.

It’s got fluffy scrambled eggs, tender chicken, crisp veggies, and that irresistible garlic butter that takes everything to the next level.

Trust me, once you make this benihana fried rice recipe at home, you’ll wonder why you didn’t do it sooner.

Table of Contents

What is Benihana Fried Rice?

Benihana fried rice is the signature fried rice served at Benihana Japanese Steakhouse. It’s a simple but flavorful stir-fry of rice, eggs, veggies, chicken, and seasonings—all tied together by a secret ingredient, garlic butter.

Unlike many fried rice recipes, the benihana chicken fried rice recipe uses day-old rice for the perfect chewy-yet-fluffy texture. The soy sauce adds that deep umami flavor, while sesame seeds give a nutty crunch.

If you’ve never tried it, think of it as comfort food with a Japanese twist. It’s a hearty, savory dish that’s just as good on a Tuesday night as it is for impressing friends at a dinner party.

Why You’ll Love Benihana Fried Rice

Restaurant-quality at home: You’ll get the exact taste of your favorite hibachi spot without leaving your kitchen.
Customizable: This benihana fried rice recipe also works with shrimp, beef, or even tofu.
Easy and quick: Once your rice is ready, the whole thing comes together in under 20 minutes.
Perfect texture: Day-old rice means every grain stays separate and fluffy, never soggy.
Garlic butter magic: That buttery, garlicky richness is what sets this apart from regular fried rice.

Ingredients

Oil: Used for cooking the eggs and chicken, ensuring nothing sticks and adding richness.
Eggs: Scrambled into the rice for extra protein and a soft, fluffy texture.
Chicken thighs: Juicy and flavorful, they stay tender during stir-frying. You can use chicken breast too if you prefer!
White onion: Adds sweetness and depth to the fried rice.
Carrot: Brings a pop of color and slight crunch.
Scallions: Fresh, mild onion flavor and bright garnish.
Garlic: Infuses the whole dish with bold, savory notes.
White rice: Day-old rice holds its texture and doesn’t clump while frying.
Soy sauce: Brings umami and saltiness to the rice.
Sugar: Balances the salty soy sauce with a touch of sweetness.
Salt: Enhances all the other flavors.
White pepper: Adds gentle heat and earthiness.
Sesame seeds: Give a subtle crunch and nutty flavor.
Butter: Base for the garlic butter, adding richness.
Garlic (for butter): Creates that iconic Benihana flavor when mixed with butter and soy sauce.

Customizations

Swap the protein: Try shrimp or thinly sliced beef instead of chicken for a different take on this benihana fried rice recipe.
Add more veggies: Toss in peas, corn, or bell peppers for extra color and crunch.
Go vegetarian: Skip the chicken and add extra eggs or tofu for a hearty, meat-free version.

How to Make Benihana Fried Rice

Make the garlic butter

In a small bowl, mix softened butter, grated garlic, and soy sauce until smooth. Set aside—this is your secret ingredient!

Scramble the eggs

Heat 1 tablespoon of oil in a wok or skillet over medium heat. Add beaten eggs and scramble just until cooked. Remove from the pan and set aside.

Cook the chicken and veggies

In the same pan, add the remaining 2 tablespoons of oil. Stir-fry diced chicken until lightly browned (about 2–3 minutes).

Add diced onion, carrot, 90% of the scallions, and minced garlic. Stir-fry another 2 minutes until veggies are just tender.

Add the rice and seasonings

Toss in the day-old rice, breaking up clumps. Return scrambled eggs to the pan.

Add soy sauce, sugar, salt, white pepper, sesame seeds, and garlic butter. Stir-fry everything for 1–2 minutes until heated through and evenly coated.

Finish and serve

Turn off heat, sprinkle with remaining scallions, and serve hot.

Storage

Store leftover benihana fried rice in an airtight container in the fridge for up to 3 days.

Tips

Use day-old rice: Freshly cooked rice will turn mushy—cold rice gives the perfect fried rice texture.
High heat for flavor: A hotter pan gives that slight “wok hei” smoky flavor you love from restaurants.
Don’t over-stir: Let ingredients sit briefly before tossing so they can get a nice sear.

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