Hibachi Fried Rice Recipe (Best Benihana Copycat)

If you love cracking the code on a secret restaurant recipe, this article is for you! Keep reading for the best Hibachi Fried Rice Recipe (Benihana Copycat).

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I’m including all my tips and tricks to create a really delicious pan of fried rice. So whether you have a flat top grill or just good skillet, you’re just a few minutes away from a fabulous hibachi experience at your own kitchen table.

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What you need to make this recipe:

Before we get to the step by step directions, a few notes about the ingredients.

Rice: cold rice is easiest to turn into a perfect bowl of fried rice. You’ll find medium grain white rice like Calrose on the grill in most hibachi restaurants. I prefer a long grain rice variety like Jasmine rice for this recipe. The grains are fluffy and less sticky and easier to manage for a home chef on a their kitchen stove. Regardless of your rice choice, be sure to rinse your grains to reduce the starch and stickiness in the final version of your Japanese fried rice.

Veggies: this recipe follows Benihana’s lead by using finely diced yellow onion, carrot and green onions. Feel free to throw in a handful of frozen green peas, snow peas or any other fresh and crunchy veggie.

Garlic butter: Benihana garlic butter is the stuff of legend. Just 3 simple ingredients (butter, fresh garlic and light soy sauce) make this copycat recipe authentic and delicious. The garlic butter adds flavor and just enough moisture to keep the rice dry, which is the key to great fried rice!

Safflower oil: my research shows this is the oil hibachi chefs most often use in your favorite restaurants. Other neutral oils like canola, peanut oil and vegetable oil are good substitutes. Stay away from olive oil, which has a lower smoke point and adds conflicting flavor to the dish.

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Full ingredient list and measurements included in the printable recipe card below.

How to Make this Recipe:

1. Prep and portion ingredients

To begin your fried rice adventure, prepare all ingredients and have them out in bowls, ready to add to the wok or skillet. Using well chilled, day-old rice is ideal, but if you’re in a fried rice emergency situation, just spread your rice on a baking sheet and pop in the freezer to cool quickly.

Whisk eggs well in a small bowl. Finely dice onion, carrot and scallions. Measure soy sauce into a small bowl. Measure 1 teaspoon of salt and ½ teaspoon black pepper into a bowl.

2. Make garlic butter

Prepare garlic butter by stirring together softened butter, grated garlic and light soy sauce. Set aside.

3. Scramble eggs

Heat wok or large skillet over medium heat. When hot, add 1 tablespoon of oil, along with beaten raw egg and a pinch of salt and black pepper.

Cook well, cutting the eggs into small pieces. Once cooked, remove to a medium bowl. Wipe out pan and return to heat.

4. Cook vegetables

Next, add a teaspoon of oil to the pan, along with finely diced onion and carrots, and a pinch of salt and black pepper. Cook 5-6 minutes, until softened and fragrant. Add scallions to the pan and toss for about 30 seconds.

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Add the cooked vegetables to the bowl of cooked eggs. Wipe out pan and return to heat.

5. Cook rice

Now add the final 2 tablespoons of safflower oil to the hot skillet, along with your cooked and chilled rice, salt and pepper.

Use a wooden spatula to break up the rice and heat it through for 3-4 minutes, tossing and stirring. Now add the bowl of cooked vegetables and eggs, along with the garlic butter. Toss and heat through, letting the butter melt. Season with a good pinch of black pepper.

6. Add sauce

Finally, scrape the rice to the side of the pan and pour the soy sauce straight onto the pan, allowing the sauce to sizzle up for a few seconds and thicken. Too much moisture is the enemy of really delicious fried rice, so we want to maximize flavor while limiting liquid ingredients.

By letting the soy sauce sizzle up and thicken for a few seconds, it concentrates the flavor and keeps the rice fluffy and seasoned.

6. Garnish and serve

Once the soy sauce has thickened, fold the rice into the soy glaze, tossing and cooking until it is well combined and evenly browned. Add the sesame seeds. Taste and adjust seasoning. Remove from heat.

Serve cooked fried rice with additional sliced scallions, Hibachi Shrimp, Hibachi Salmon, Grilled Hibachi Vegetables and Yum Yum Sauce.