Make Copycat Benihana Fried Rice at home with rice, eggs, carrots, scallions, garlic butter, and soy sauce. Simple and delicious!
So here’s the thing. I love going out for hibachi—who doesn’t, right? The fire, the tricks, the onion volcano (I swear I gasp every time, even though I know it’s coming). But let’s be honest… it’s really about that fried rice. There’s something about that buttery, garlicky flavor that hits different.
One weekend, I was craving it hard. And of course, it was pouring rain, and I was wearing pajama pants that I definitely couldn’t pass off as “athleisure.” So I thought, “Why not try to make it myself?” I mean, how hard could it be? Spoiler alert: not hard at all. And now it’s one of my go-to recipes for when I need something cozy but also crave-worthy.
Why You’ll Love This Copycat Benihana Fried Rice Recipe?
Let me tell you why this recipe has a permanent spot in my weeknight dinner rotation (and probably will in yours, too).
- It’s fast. We’re talking about a 20-minute meal here, folks.
- It tastes just like the real deal. Buttery? Check. Garlicky? Double-check. Slightly crispy rice bits? Oh yeah.
- It’s customizable. Want to toss in shrimp? Chicken? Leftover steak? Go for it. You’re in charge here.
- Garlic butter. Enough said.
Ingredient Notes:
You know me—I don’t like to make things complicated. But let’s talk about what makes this Copycat Benihana Fried Rice really shine.
- Butter: You need the good stuff here. Unsalted gives you control. Salted? Just ease up on the soy sauce later.
- Garlic: Fresh is key! I once got lazy and used the jarred stuff… regret. It just isn’t the same.
- Soy Sauce: I go for low-sodium because I like to add just enough without making it taste like a salt lick.
- Day-Old Rice: If there’s one hill I’ll die on, it’s this. Fresh rice will turn mushy. Day-old rice is dry enough to fry up beautifully. Pro tip? Make extra rice the day before just for this.
- Carrots & Onions: Dice them small, so they cook quickly. Nobody wants big crunchy chunks.
- Scallions: Optional, but man, do they bring that color and bite!
- Sesame Oil: Just a drizzle at the end. Too much and it’ll overpower everything. I learned the hard way… once.
How To Make Copycat Benihana Fried Rice?
Step 1: Whip Up That Garlic Butter
This stuff is pure magic. Soften some butter, mix in minced garlic (the fresher, the better), and a splash of soy sauce. I make a double batch because I always end up spreading it on toast later. Don’t say I didn’t warn you.
Step 2: Scramble the Eggs
Heat up half your oil in a wok or large skillet (a cast iron works, too, in a pinch). Scramble your eggs until they’re just set. No dry eggs here. Then scoop ‘em out and set aside. Trust the process.
Step 3: Sauté the Veggies
Crank the heat to high and add the rest of the oil. Toss in your diced carrots and onions. Stir-fry until they’re soft and smelling amazing—about 5-7 minutes. Add the scallions and garlic for the last 30 seconds. Don’t walk away! Garlic burns if you’re not watching.
Step 4: Rice Time
Add that cold rice. Break it up as you go. No clumps allowed! Stir it gently with the veggies. Let it fry for a minute, then add half your garlic butter. Taste test. Needs more? You know what to do.
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Step 5: Finishing Touches
Toss the scrambled eggs back in, add soy sauce and a splash of sesame oil. Stir everything together until it’s piping hot and glossy. I give it one last taste here because I’m a control freak about seasoning. You?
Step 6: Serve It Up
Scoop it into bowls, sprinkle more scallions on top (fancy vibes, right?), and dig in. If you made extra garlic butter, slap it on a side of toast. You’ll thank me later.
Storage Options:
Pop leftovers in an airtight container and stash them in the fridge for up to 4 days. When you reheat it (I recommend the stovetop with a splash of water), it’ll taste just as good—maybe even better. You can freeze it, too. Just lay it flat in a freezer bag. Reheat from frozen in a skillet for best results.
Variations and Substitutions:
I’m all about bending the rules here. Some ideas to get you started:
- Add Protein: Shrimp, chicken, tofu, or leftover steak slices. Benihana would be proud.
- Veggie Swap: Got bell peppers? Broccoli? Zucchini? Toss ‘em in!
- Go Gluten-Free: Swap regular soy sauce for tamari or coconut aminos. Easy peasy.
- Spicy It Up: A dash of sriracha or a pinch of chili flakes if you like it hot.
- Low-Carb Option: Try it with cauliflower rice. I won’t lie; it’s different but still tasty.
What to Serve with Copycat Benihana Fried Rice?
If you’re going for the full hibachi experience at home (chef hat optional), try these:
- Grilled Hibachi Chicken or Steak
- Shrimp Tempura
- Miso Soup
- Simple Green Salad with Ginger Dressing
- Edamame with Sea Salt
Bonus points if you get the family to sit around the kitchen counter while you cook. Flip an egg if you’re feeling bold!
Frequently Asked Questions:
Can I use freshly cooked rice?
You can, but you’ll probably regret it. Fresh rice is too soft and sticky. If you’re desperate, spread it out on a baking sheet and let it cool and dry a bit first.
Is garlic butter really necessary?
Oh yes. It’s the game-changer. Regular fried rice? Good. Fried rice with garlic butter? Chef’s kiss.
And there you have it—your new favorite Copycat Benihana Fried Rice recipe. Try it out and tell me how it goes! Have a fun twist you love? I’m all ears. Seriously… let’s swap ideas!
Happy cooking, and don’t forget the garlic butter.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Copycat Benihana Fried Rice
Ingredients
For the Garlic Butter
- ¼ cup unsalted butter softened
- 4 cloves garlic minced
- 2 teaspoons soy sauce
For the Fried Rice
- 1 tablespoon neutral cooking oil divided
- 4 large eggs lightly beaten
- 2 medium carrots finely diced
- 1 medium onion finely diced
- 6 scallions thinly sliced
- 4-5 cloves garlic minced
- 4 cups cooked day-old rice (preferably long-grain white rice)
- 1 tablespoon soy sauce or to taste
- 1 teaspoon toasted sesame oil
Instructions
Prepare the Garlic Butter
- In a medium bowl, combine the softened butter and minced garlic. Beat until thoroughly mixed. Incorporate the soy sauce and stir until smooth. Cover and refrigerate until ready to use.
Cook the Eggs
- In a large wok or skillet, heat ½ tablespoon of the neutral oil over medium heat. Pour in the beaten eggs and cook, stirring occasionally, until softly scrambled. Remove from the pan and set aside.
Sauté the Vegetables
- Increase the heat to high. Add the remaining ½ tablespoon of neutral oil to the pan. Introduce the diced carrots and onion. Sauté for approximately 5 to 7 minutes, or until the vegetables are tender. Add the sliced scallions and minced garlic; cook for an additional 30 seconds, stirring constantly to prevent burning.
Incorporate the Rice
- Add the cooked, chilled rice to the pan. Break apart any clumps and stir gently to combine with the vegetables. Cook for 1 to 2 minutes to allow the rice to heat through.
Season the Fried Rice
- Add half of the prepared garlic butter and stir well to distribute evenly. Taste and adjust by adding more garlic butter as desired. Pour in the soy sauce and drizzle with sesame oil. Stir until the rice is evenly coated.
Complete the Dish
- Return the scrambled eggs to the pan. Toss gently to combine all ingredients. Continue cooking until the mixture is hot and thoroughly blended.
Serve
- Transfer the fried rice to a serving dish. Garnish with additional sliced scallions if desired. Serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
