Butter, garlic, rice, and soy sauce come together in this cozy, sizzling Benihana fried rice knockoff. Savory, buttery, and loaded with texture.
If you’ve ever sat at one of those big hibachi tables, watching a chef flip a shrimp into his pocket (I still don’t know how they do that), you know that Benihana fried rice is honestly half the reason you’re there. That buttery garlic aroma? Dangerously good. This copycat version ditches the show theatrics and gets straight to the part where your whole kitchen starts smelling like you’re five minutes from a table-side volcano onion stack. It’s fast, carby, and wildly satisfying—exactly the kind of thing I love to throw together after a long day. Maybe with a lazy fried egg on top, if I’m feeling fancy.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Benihana Fried Rice
This recipe is all about buttery garlic bliss, crispy rice bits, and a big pan of sizzle. No wok tossing skills required (unless you’re into that).
- Buttery garlic magic: That homemade garlic butter hits you with huge flavor even before it hits the pan.
- Satisfying texture plays: You get soft scrambled egg, crispy rice edges, and tender-crunchy veggies all in one bite.
- No hibachi grill? No problem: A regular skillet gets the job done beautifully—no onion volcano required.
- Great for leftovers: In fact, you literally want cold, day-old rice for this. It fries way better.
- Customizable for your mood: Add chicken, shrimp, or just extra scallions and pretend that counts as healthy.
- Unapologetically carby: Let’s not pretend we’re here for a salad. This is comfort in a bowl.
Ingredient Notes
You don’t need anything fancy, but a few quirks make this taste just right. Here’s the lowdown on the major players:
- Butter: This is where the flavor party starts. Use unsalted so you can control how salty your final rice gets.
- Garlic (lots of it): The recipe calls for garlic twice and there’s a reason. Half goes into the butter, the rest joins the veggies for an aromatic wallop.
- Soy sauce: Just enough for a savory base. Taste as you go—some soy sauces are saltier than others.
- Neutral oil: Use something with a high smoke point like vegetable or canola. Save the olive oil for another day.
- Eggs: Soft scrambled is key. You want them fluffy, not rubbery. Pull them out before they’re totally set—trust the process.
- Carrots and onions: Classic crunchy duo. Dice them small so they soften quick and don’t overwhelm the rice.
- Scallions: Stir them in at the end for that hit of sharp freshness.
- Cold, cooked rice: Day-old rice is the golden rule. It’s dry, firm, and ready to soak up all the flavor without turning to mush.
- Sesame oil: A little splash at the end unlocks that final whiff of toasty depth. Don’t skip it.
How To Make This Benihana Fried Rice
You’re basically building layers of flavor and texture—and honestly, it’s pretty fun. You only need one pan and fifteen-ish minutes.
-
Make the garlic butter: In a bowl, beat softened butter with minced garlic until it looks creamy and fluffy. Stir in soy sauce. That’s it. Wrap it up and stash it in the fridge while you deal with the rest.
-
Scramble the eggs: Heat half a tablespoon of oil in your biggest skillet or wok over medium heat. Pour in the beaten eggs and stir constantly until they’re just set and slightly glossy. Don’t worry if they’re underdone—they’ll cook a little more later. Transfer them to a plate.
-
Sauté the veggies: Crank the heat to high. Add the rest of the oil, then toss in the diced carrots and onions. Stir constantly, let them soften and get a little caramelized. This takes around 5 to 7 minutes. Once they’re tender, add scallions and remaining garlic and stir for about 30 seconds—it’ll smell amazing.
-
Add the rice: Break up the cold rice with your hands if needed. Add it to the pan, and gently toss it with the veggies so everything combines. Let it sizzle for a couple minutes; you want some crispy bits, trust me.
-
Butter it up: Dollop in half of your garlic butter. Stir until shiny and fragrant. Taste! Add more garlic butter if you want (I always do). You’re the boss of your own buttery destiny.
-
Finish and serve: Toss the eggs back into the pan along with soy sauce and that final swoop of sesame oil. Mix gently, then serve immediately and pat yourself on the back.
Storage Options
Got leftover fried rice? First of all, nice restraint. It keeps well!
Pop it in an airtight container and stash it in the fridge for up to 4 days. I recommend reheating it in a skillet over medium heat with a tiny splash of water or oil—it revives the rice without drying it out. The microwave works too, especially if you’re starving, but you’ll miss out on those crispy edges.
And yes, you can absolutely freeze it. Fried rice freezes surprisingly well. Spread it out on a baking sheet, freeze until firm, then transfer to a bag or container. It keeps for about a month. Reheat from frozen or let it thaw in the fridge overnight before warming it up.
Oh, and if you’ve already mixed in shrimp or meat, just check that those are still good when reheating. Safety first!
Variations and Substitutions
This base recipe is pretty flexible, so feel free to riff depending on what your fridge looks like today.
-
Add meat or tofu: Toss in diced chicken, shrimp, tofu, or even bacon for extra protein. Just pre-cook them before adding to the pan.
-
More veggies please: Peas, corn, zucchini, or even finely chopped bell peppers work well. Keep the pieces small so they cook fast.
-
Spice it up: A dash of sriracha, chili oil, or even red pepper flakes can add a fun kick if you like a little heat.
-
Make it vegan: Use plant-based butter, skip the eggs, and make sure your soy sauce is vegan-friendly (some aren’t, oddly).
-
Swap the rice: Try it with jasmine, basmati, or even a mix of cooked brown rice and quinoa. Anything a day old and dry-ish works.
What to Serve with Benihana Fried Rice
This rice is a meal on its own, but it also loves company. Whether you’re going for a full-on teppanyaki spread or just rounding things out, here are a few ideas:
-
A crisp protein like pan-seared cod is a nice contrast to the richness of the rice. It keeps things balanced and feels just a little fancy, which I like.
-
Steamed or stir-fried greens with a bit of garlic and soy sauce add freshness and cut the butter nicely. Bok choy, spinach, or kale are all good fits.
-
Miso soup is a classic pairing for a reason—it’s warm, savory, and gently offsets the hearty rice without overwhelming it.
-
Pickled cucumbers or radishes bring zing and crunch. You can do a quick pickle with vinegar and sugar in under 10 minutes.
-
And for dessert? Go a little playful with these peanut butter banana ice cream sandwiches. Trust me, it works.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use freshly cooked rice instead of day-old?
Technically yes, you can, but it’s a bit of a gamble. Fresh rice is still moist and steamy and can go mushy when you fry it. If you’re in a rush, spread the hot rice out on a parchment-lined baking sheet and let it cool completely—stick it in the fridge for 30 minutes to dry out a bit if you can. But honestly, day-old rice gives you the best texture every time.
What kind of rice works best for this recipe?
I love using medium or long grain white rice, like jasmine or plain white rice. It holds its shape well and gets a little crispy when fried. Short grain rice tends to clump, and brown rice works, but it’s a bit chewier and doesn’t crisp quite as well. Use what you have, but avoid sticky sushi-style rice.
How do I keep the rice from sticking to the pan?
First, make sure the rice is cold and a little dry from being stored overnight. That really helps. Then use a nonstick skillet or a well-seasoned wok if you have one. And don’t be shy with the oil—rice needs a little lubrication to fry properly. Let it sit for short bursts without stirring too much so it can form crispy bits instead of steaming.
Can I make a big batch and reheat it for meal prep?
Absolutely! This fried rice holds up well in the fridge and actually gets more flavorful over time. Just store it in portioned containers so reheating is easy. When it’s time, either warm it in a skillet (best option) or microwave with a damp paper towel over the top. You’ll have buttery, garlicky magic all week long.
Copycat Benihana Fried Rice
Ingredients
Garlic Butter
- 4 tbsp (56 g) unsalted butter softened
- 3 cloves garlic minced (divided)
- 2 tsp soy sauce
Fried Rice
- 1 1/2 tbsp (22.5 ml) neutral oil such as vegetable or canola, divided
- 2 large eggs beaten
- 1 medium carrot finely diced
- 1/2 (0.5) small onion finely diced
- 3 scallions sliced, plus extra for garnish
- 3 cups (600 g) cold, day-old cooked rice preferably jasmine or white rice
- 2 tbsp (30 ml) soy sauce plus more to taste
- 1 tsp (5 ml) toasted sesame oil
- Salt and pepper to taste
Equipment
- Large skillet or wok
- Mixing bowl
- Spatula
Instructions
- Make the garlic butter: In a small bowl, beat together softened butter and half of the minced garlic until creamy. Stir in 2 teaspoons soy sauce. Cover and chill while you prep everything else.
- Scramble the eggs: Heat 1/2 tablespoon oil in a large skillet or wok over medium heat. Add the beaten eggs and stir constantly until just set and slightly glossy, then transfer to a plate. Don’t overcook; they’ll finish with the rice later.
- Sauté the veggies: Increase heat to high. Add remaining tablespoon oil, carrots, and onion. Stir constantly until softened and starting to caramelize, about 5–7 minutes. Add the scallions and remaining garlic and stir for 30 seconds until very fragrant.
- Add the rice: Break up any clumps of cold rice with your hands. Add rice to skillet; toss with veggies and let cook for 2–3 minutes, stirring occasionally to let some rice get crispy.
- Butter it up: Add half of the garlic butter and stir until melted and shiny. Taste and add more garlic butter as desired. Season with salt and pepper if needed.
- Finish and serve: Add scrambled eggs, 2 tablespoons soy sauce, and sesame oil. Gently toss everything to combine and heat through. Serve immediately with extra scallions for garnish.
Notes
Leftovers keep in the fridge up to 4 days. For best reheating, use a skillet with a splash of water or oil to revive the rice and preserve crispy bits.
Dish can be made vegan with plant-based butter and egg substitute.
