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Benihana Hibachi Fried Rice Recipe (Copycat) 2026

Smoky, buttery, egg-flecked hibachi fried rice — the copycat recipe with the day-old rice trick and garlic butter secret.

Benihana fried rice is the side dish people talk about as much as the steak: each grain separate and lightly smoky, flecked with egg, sweet onion and peas, all glossed with garlic butter from the teppanyaki grill. The good news? It’s one of the easiest restaurant dishes to copy at home — this copycat Benihana hibachi fried rice recipe nails it with two secrets: day-old rice and garlic butter.

Ready in about 20 minutes (plus rice prep), this makes 4 generous servings as a side — or a full meal with added chicken or shrimp.

Copycat Fried Rice Ingredients

  • 4 cups cooked long-grain white rice, chilled overnight (about 1 1/3 cups dry)
  • 3 tablespoons butter, plus 2 tablespoons garlic butter (see below)
  • 2 eggs, beaten
  • 1/2 cup diced sweet onion
  • 1/2 cup frozen peas and diced carrots, thawed
  • 2 scallions, sliced
  • 3 tablespoons soy sauce (plus more to taste)
  • 1 teaspoon sesame oil (optional)
  • Salt and white pepper to taste

Quick garlic butter: mash 4 tablespoons softened butter with 2 minced garlic cloves and a pinch of salt. This is the flavor backbone — make extra; you’ll use it on everything.

How to Make Hibachi Fried Rice

  1. Prep the rice: spread hot cooked rice on a tray, cool, cover and refrigerate overnight. Cold, dry rice fries up fluffy instead of mushy — this step is non-negotiable.
  2. Heat a large wok or flat griddle over high heat until smoking. Add 1 tablespoon butter.
  3. Scramble the beaten eggs quickly (30 seconds), breaking into small curds. Remove and set aside.
  4. Add remaining butter and the garlic butter. Sauté onion 2 minutes until soft and sweet.
  5. Add peas and carrots; toss 1 minute.
  6. Add the cold rice, breaking up clumps with your spatula. Spread it out and let it sit undisturbed 1–2 minutes so the bottom crisps slightly — that’s the smoky hibachi char.
  7. Drizzle soy sauce around the edges of the pan (it sizzles and caramelizes), toss everything together with the egg and scallions.
  8. Finish with sesame oil, salt and white pepper. Taste — it should be savory, buttery and just salty enough.

Secrets to Restaurant-Style Results

  • Day-old rice, always: fresh rice is too wet and turns gummy. No time? Spread fresh rice on a tray and freeze 30 minutes.
  • Maximum heat: a ripping-hot pan gives the lightly smoky “wok hei” character of the teppanyaki grill.
  • Don’t crowd: fry in two batches if your pan is small — crowded rice steams instead of frying.
  • Soy sauce around the edges: hitting the hot metal first caramelizes it for deeper flavor.
  • Garlic butter is the signature: plain oil won’t taste like Benihana. Don’t skip it.

Variations

Chicken fried rice: dice a chicken breast, season with salt, pepper and a splash of soy, sear hot and fast, then proceed with the recipe, adding the chicken back with the egg. Shrimp fried rice: same method with peeled shrimp (2 minutes per side). Vegetable: add diced zucchini, mushrooms and bean sprouts with the peas. For the full restaurant plate, serve alongside our yum yum sauce.

Frequently Asked Questions

Long-grain white rice, cooked ahead and chilled — day-old rice fries up fluffy and separate rather than mushy.

Two things: day-old chilled rice and garlic butter on a very hot grill, plus soy sauce caramelized at the pan’s edge.

Yes — a large wok or heavy skillet over maximum heat works well. Cook in batches so the rice fries instead of steaming.

Refrigerate leftovers up to 4 days. Reheat in a hot skillet with a knob of butter for the best texture — microwaving makes it soft.

No — it’s made with soy sauce. Use tamari or GF soy sauce at home for a gluten-free version.

Teppanyaki chefs typically use a blend of butter and oil; the signature flavor comes largely from garlic butter.

Conclusion

Day-old rice, screaming-hot pan, garlic butter — that’s the whole magic trick. Master this copycat Benihana fried rice once and it’ll become your go-to side for every Asian-inspired dinner.

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