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Plate of Benihana fried rice with vegetables and egg.

Benihana Fried Rice Recipe (Homemade Copycat)

This homemade Benihana fried rice recipe recreates the restaurant favorite with garlic butter, chicken, and veggies. Easy, flavorful, and perfect for family dinners or meal prep!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Japanese
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 3 cups day-old cooked rice Calrose or jasmine
  • 2 large eggs beaten
  • 1 cup chicken breast steak, shrimp, or tofu (cooked and chopped)
  • 1/4 cup carrot diced
  • 1/4 cup onion chopped
  • 1/4 cup scallions/green onions sliced
  • 2 tablespoons garlic butter see notes
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable or sesame oil
  • 1/2 teaspoon white pepper
  • 1 tablespoon sesame seeds optional
  • Pinch MSG optional
  • Salt to taste

Method
 

  1. Prepare rice and dice all vegetables and chosen protein.
  2. Make garlic butter by blending butter with garlic, soy sauce, and white pepper.
  3. Heat skillet or wok with oil over medium-high. Sauté protein, set aside.
  4. Scramble eggs in pan. Add carrots, onions, and scallions, cook until soft.
  5. Add rice to pan, pour in garlic butter and soy sauce, toss with veggies and protein.
  6. Season with white pepper, MSG, and sesame seeds. Stir-fry until heated through. Serve hot.

Notes

  • Day-old rice is ideal for Benihana fried rice—cold, leftover rice gives you the best texture and prevents clumping.
  • Garlic butter is the key flavor ingredient—make your own and use it generously for authentic taste.
  • Chicken is classic, but steak, shrimp, or tofu also work well for the protein.
  • MSG adds traditional umami but is optional and not required.
  • Gluten-free? Just swap regular soy sauce for tamari or coconut aminos.
  • For easy storage, keep leftovers in an airtight container—reheat in a skillet with a splash of water or soy sauce to revive the flavors.