Name: Copycat Benihana Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese-American
Ingredients: 3 cups day-old cooked white rice; 2 large eggs, beaten; ½ cup diced carrots; ½ cup green peas; ¼ cup corn kernels; 2 cloves garlic, minced; 2 tablespoons soy sauce; 1 tablespoon butter; 1 teaspoon sesame oil; Salt and black pepper, to taste; 1 tablespoon vegetable oil (for cooking)

I’ve always had a soft spot for restaurant-style fried rice, and few places do it better than Benihana. There’s something about the way the rice is slightly crisped, the eggs are perfectly scrambled, and the soy-sesame aroma fills the air—every bite is nostalgic and satisfying. After years of ordering it religiously every time I visited, I finally challenged myself to recreate that iconic bowl at home.

Let me tell you, this Copycat Benihana Fried Rice is dangerously close to the original. I’ve made it for weeknight dinners, casual gatherings, and even meal prep, and it’s always a hit. Whether you’re a fan of hibachi-style cooking or just want a foolproof way to turn leftover rice into something special, this recipe is the one you’ll come back to again and again.

Why You’ll Love This Copycat Benihana Fried Rice

It’s the perfect combination of flavor, simplicity, and versatility. You don’t need a teppanyaki grill to get that same irresistible taste—just a good pan and a few pantry staples. It’s a fast, satisfying dish that’s endlessly customizable and far better (and healthier) than takeout. Whether you’re feeding kids, guests, or just yourself, this rice hits the spot every time.

What Type of Rice Works Best for Copycat Benihana Fried Rice?

Day-old, chilled jasmine or long-grain white rice is key here. Freshly cooked rice tends to be too moist and sticky, making it difficult to fry evenly. I usually make a batch of rice the night before and let it dry out slightly in the fridge. This ensures each grain separates nicely and gets that signature fried texture without clumping. If you don’t have leftover rice, you can spread freshly cooked rice on a tray and refrigerate it for an hour or two—it’s not perfect, but it works in a pinch.

Options for Substitutions

One of the best things about this recipe is how flexible it is. You can easily swap in ingredients based on what you have or what you prefer.

Vegetables: Instead of the classic mix of peas, carrots, and corn, try diced bell peppers, green beans, or even broccoli florets.
Protein: Chicken, shrimp, or tofu can be added if you want something heartier. Just cook it first and stir it in at the end.
Soy Sauce: If you’re avoiding soy, coconut aminos or tamari make excellent substitutes.
Butter: While Benihana uses butter for richness, a plant-based butter or even a splash of sesame oil can add that same indulgent flavor if you’re dairy-free.
Garlic: Freshly minced is best, but garlic powder will do in a hurry.

These little tweaks can help you make the dish your own without sacrificing the flavor that makes it so addictively good.

Ingredients for This Copycat Benihana Fried Rice

Each ingredient in this fried rice has a role to play—whether it’s building flavor, adding texture, or creating that nostalgic teppanyaki vibe.

Day-Old Cooked White Rice: The foundation of the dish. Slightly dried-out rice gives the best texture and prevents clumping.
Eggs: Scrambled directly into the pan, they add protein and that signature yellow fluff Benihana is known for.
Carrots, Peas, and Corn: These vegetables bring color, slight sweetness, and a tender bite that balances the savory flavors.
Garlic: Freshly minced garlic adds an aromatic base and a subtle kick.
Soy Sauce: Delivers that salty, umami depth that defines the fried rice flavor.
Butter: A Benihana signature. It adds richness and a silky finish to the rice.
Sesame Oil: Just a dash gives a hint of smokiness and authentic hibachi-style aroma.
Salt and Pepper: For basic seasoning and to enhance all the other flavors.

With these simple ingredients, you’re well on your way to achieving that iconic Benihana flavor right in your own kitchen.

Step 1: Prep Your Ingredients

Before you start cooking, have everything ready to go. Dice your carrots, measure your peas and corn, mince your garlic, beat the eggs, and make sure your rice is chilled and clump-free. Stir-frying goes fast, so prep is everything.

Step 2: Cook the Veggies

Heat a large skillet or wok over medium-high heat. Add a bit of oil and toss in the carrots, peas, and corn. Stir-fry them for 2–3 minutes until they begin to soften, but still hold their color and bite.

Step 3: Add the Garlic

Add the minced garlic and cook for another 30 seconds, stirring constantly. Be careful not to let it burn—this step builds aromatic depth.

Step 4: Scramble the Eggs

Push the veggies to one side of the pan and pour the beaten eggs into the empty space. Let them sit for a few seconds, then gently scramble them with a spatula until just set.

Step 5: Add the Rice

Crumble the cold rice into the pan and mix everything together. Stir-fry for about 5 minutes, making sure to press the rice down gently so it can get a little crispy on the bottom before flipping.

Step 6: Season and Finish

Drizzle in the soy sauce, add a small knob of butter, and stir until everything is evenly coated and glossy. Finish with a splash of sesame oil, then taste and adjust with salt and pepper as needed.

Step 7: Serve Hot

Scoop the hot fried rice into bowls and serve immediately. You can garnish with chopped green onions or sesame seeds if you like, but it’s perfect just as it is.

How Long to Cook Copycat Benihana Fried Rice

The entire cooking process—from heating the pan to serving—takes about 15 minutes. The prep time is just as important and takes around 10 minutes if your ingredients are ready to go. If you’re using day-old rice and pre-chopped veggies, this recipe comes together even faster. The key is to cook on medium-high heat to get that light crisp on the rice without burning the eggs or vegetables.

Tips for Perfect Copycat Benihana Fried Rice

Use Cold, Dry Rice: Freshly cooked rice will turn mushy. Cold rice gives you the dry texture you need for proper frying.
Preheat Your Pan: A hot wok or skillet helps everything sear rather than steam.
Don’t Overcrowd the Pan: If doubling the recipe, cook in batches to keep the rice from steaming.
Butter Last: Add butter at the end for that glossy, rich finish without breaking the sauce down.
Taste as You Go: Everyone’s salt tolerance is different, and soy sauces vary in strength—season gradually and adjust.
Use a Flat Spatula: Great for pressing and flipping the rice to achieve that slight crisp on the bottom.
Work Quickly: Stir-frying is all about speed and high heat—so keep your hands moving and your focus sharp.

These little details are what elevate your homemade fried rice from good to Benihana-level great.

Watch Out for These Mistakes While Cooking

Even a simple dish like fried rice has a few traps that can throw off the flavor or texture. Here’s what to avoid:

Using Fresh Rice: It clumps and gets mushy. Always use cold, day-old rice for best results.
Overcooking the Eggs: Scramble them gently and remove from heat quickly so they stay soft, not rubbery.
Skipping the Butter: It’s a Benihana essential. Omitting it loses that signature richness.
Too Much Soy Sauce: It can overpower the dish and make the rice soggy. Start with less, then adjust.
Low Heat Cooking: High heat gives you that slight crisp and keeps the veggies snappy.
Not Stirring Fast Enough: Fried rice cooks quickly—don’t let anything sit too long or it might burn.
Crowding the Pan: This steams everything instead of stir-frying it. If you’re doubling the batch, cook in two rounds.

What to Serve With Copycat Benihana Fried Rice?

This rice can be a meal on its own, but pairing it with the right dishes brings that full teppanyaki experience home.

Hibachi Chicken

Lightly seasoned grilled chicken with teriyaki glaze matches the rice perfectly.

Yum Yum Sauce

This creamy, tangy sauce is iconic at Benihana and takes your rice to the next level.

Miso Soup

Warm and light, it makes a great appetizer or side to balance the rich fried rice.

Grilled Shrimp Skewers

Quick to make and packed with flavor, shrimp adds a seafood twist to your plate.

Asian Slaw

A fresh, crunchy salad with sesame vinaigrette helps cut through the richness.

Steamed Edamame

A healthy, salty snack that’s great before or alongside the rice.

Cucumber Salad

Cool, vinegary cucumbers refresh the palate between bites.

Japanese Pickles (Tsukemono)

Tangy and colorful, these offer great contrast and a touch of umami to the meal.

Storage Instructions

Leftover Copycat Benihana Fried Rice stores beautifully, which makes it ideal for meal prep or next-day lunches. Let the rice cool completely before storing it in an airtight container.

In the fridge: Keeps well for up to 4 days. Reheat in a skillet with a touch of butter or oil to revive the texture.
In the freezer: You can freeze it for up to 1 month. To reheat, thaw overnight in the fridge and warm it up in a skillet or microwave.
Pro tip: Add a splash of water before reheating to loosen the grains and prevent dryness.

Estimated Nutrition

Here’s an approximate nutrition breakdown per serving (based on a 1-cup portion):

Calories: 310
Protein: 8g
Fat: 12g
Saturated Fat: 4g
Carbohydrates: 40g
Fiber: 2g
Sugar: 2g
Sodium: 580mg
Cholesterol: 90mg

Note: These values can vary depending on portion size and the brand/type of ingredients used. Adding extra protein or sauces will shift the numbers slightly.

Frequently Asked Questions

How do I make sure my fried rice doesn’t turn mushy?

Use cold, day-old rice. Freshly cooked rice is too soft and steamy, which leads to a sticky texture instead of that classic fried rice fluff.

Can I use brown rice instead of white rice?

Yes! Brown rice adds a nuttier flavor and extra fiber. Just make sure it’s also cold and slightly dry before frying.

What’s the best way to reheat leftover fried rice?

Reheat it in a skillet over medium heat with a small amount of butter or oil. Stir occasionally until hot. You can also use the microwave, but add a splash of water to keep it moist.

Can I make this vegetarian or vegan?

Absolutely. Just skip the eggs and use plant-based butter. The rest of the ingredients are naturally vegetarian-friendly.

Why is my rice sticking to the pan?

The pan might not be hot enough, or you’re using too little oil. A well-heated nonstick skillet or wok with enough fat helps prevent sticking.

Can I add chicken or shrimp directly into the fried rice?

Yes, but it’s best to cook them separately first, then stir them in during the final mixing to keep everything evenly cooked.

Is sesame oil necessary?

A small amount gives authentic flavor, but if you don’t have it, the rice will still taste great. Toasted sesame oil is preferred for its strong aroma.

How do I get that restaurant-style flavor?

It’s all about butter, high heat, garlic, and soy sauce balance. Don’t rush the stir-fry and give the rice a chance to sear slightly at the bottom.

Conclusion

This Copycat Benihana Fried Rice is more than just a side dish—it’s comfort food that brings the teppanyaki table right into your kitchen. With simple ingredients and quick prep, it’s a dish you can throw together anytime cravings hit. Whether you’re recreating a full hibachi dinner or just using up leftover rice, this recipe delivers flavor, texture, and that restaurant-style wow factor every single time.