Benihana Fried Rice Recipe with Secret Garlic Butter

This easy Benihana fried rice recipe tastes just like the real thing—thanks to one game-changing secret: rich, umami-packed garlic butter.

What is Benihana's Hibachi Fried Rice?

Benihana’s Hibachi Fried Rice is one of the most iconic dishes served by the Benihana restaurant franchise—a popular chain known for its dazzling teppanyaki (flat top grill) dining experience. Guests enjoy dinner and a show as specially trained chefs perform impressive knife skills and fiery grill tricks right at the table.

But it’s not just the theatrics that make their fried rice unforgettable. Like many classic fried rice recipes, Benihana’s version starts with cold, day-old rice, scrambled eggs, veggies, your choice of protein, and soy sauce—all cooked over high heat. And yet, it tastes completely different: richer, more savory, and downright addictive.

So, What’s the Secret to this Benihana Fried Rice Recipe?

It’s all about the garlic butter—but not just any garlic butter. What sets Benihana fried rice apart is a rich, deeply flavorful roasted umami-packed garlic butter that takes the dish to the next level. Unlike Chinese fried rice, which typically uses sautéed minced garlic, Benihana’s version blends oven-roasted garlic with sweet whipped butter, soy sauce, freshly ground black pepper, and a touch of lemon juice. The result? Pure umami magic.

The first time I tasted it, I had one of those “OMG, this is insanely good!” moments. Most copycat recipes skip the roasting step and just mash raw garlic into butter—but trust me, that shortcut doesn’t come close. Roasting the garlic brings out its sweetness and complexity, and when it’s whipped with the other ingredients, it becomes a spreadable, melt-in-every-bite kind of magic.

The best part? It’s surprisingly easy to make—and I’ve included the full garlic butter recipe below so you can see (and taste!) the difference for yourself.

No flat top grill? No problem.

You can still recreate that signature Benihana flavor right in your own kitchen—no teppanyaki table required. Just fire up a hot wok , large cast iron skillet, crank the heat as high as it’ll go, and let the magic happen. The ingredients are simple and easy to find at any grocery store, and that dreamy garlic butter? It takes just minutes to prep, then your oven takes care of the rest.

Trust me—you’ll want to keep a jar of it in your fridge at all times. Slather it on chicken, steak, seafood, or stir-fried veggies—it adds instant flavor to almost everything, especially during grilling season.

What do you need to make Benihana Fried Rice Recipe?

Benihana Fried Rice

This Benihana Hibachi Fried Rice copycat recipe requires just a handful of easy-to-find ingredients—nothing fancy, and everything available at most local grocery stores in North America. While the fried rice itself cooks up quickly, the one thing you’ll want to make ahead is the signature Benihana-style garlic butter. Trust me, it’s worth it.

• Oil - Use a neutral vegetable oil like corn, canola, or vegetable oil. Safflower oil is actually preferred in many hibachi restaurants because of its ultra-high smoke point, which makes it perfect for high-heat cooking. Skip the olive oil for this one—it’s flavorful but has a lower smoke point and can interfere with the classic hibachi taste.
• Vegetables - Diced or sliced vegetables not only add color but also provide a nice textural contrast to the soft, chewy rice. Frozen diced carrots, peas, and baby corn are easy and fuss-free. Want to level it up? Try sliced canned water chestnuts, peanuts, or bean sprouts—they’re not traditional, but they add a gourmet twist.
• Eggs - A raw egg is stirred into the hot rice to add richness, flavor, and that signature fried rice texture.
• Protein - Benihana typically uses diced chicken breast, stir-fried until golden. But you can totally make this your own—swap in chicken thighs, shrimp, thin-sliced beef, or even crispy fried tofu (use firm tofu for best results).
• Rice - Cold, day-old rice is key. Short or medium-grain rice (like Calrose or Japanese short grain) gives you that plump, slightly sticky texture that holds up beautifully during stir-frying. Long grain white rice like basmati or parboiled varieties tend to be drier and more likely to break apart. That said, jasmine rice works wonderfully too—and for a healthier twist, brown rice or even cauliflower rice are great options.

Sauce & Garnish

• Soy Sauce – This is the backbone of the dish’s flavor and color. It’s complex, containing all five tastes—umami, salty, sweet, bitter, and sour—and brings everything together.
• Freshly Ground Black Pepper – Adds just the right amount of heat. Adjust to taste.
• Sesame Oil – A tiny splash goes a long way in enhancing the sesame flavor. It’s optional but recommended.
• Garlic Butter – The star of the show. This is what sets Benihana fried rice apart. Full recipe details are shared below.
• To Finish: Sprinkle toasted sesame seeds for a bit of crunch and a hint of nuttiness. Then top with a generous handful of sliced green onion or scallions for that final pop of freshness and color.

Ingredients for Benihana's signature garlic butter

This rich, umami-packed Benihana garlic butter is the not-so-secret ingredient that gives Benihana fried rice its irresistible flavor. Here’s what you’ll need:

• Oven-roasted garlic – Roasting mellows and sweetens the garlic, bringing out deep, caramelized flavor.
• Sweet whipped butter (room temperature) – Smooth, airy, and slightly sweet—perfect for blending.
• Freshly ground black pepper – Adds just the right amount of warmth and bite.
• Soy sauce – Adds salt and umami depth. If you're using light soy sauce, you may need a pinch of extra salt to boost the flavor.
• Lemon juice – A touch of acidity brightens and balances the richness of the butter.

How to make Benihana's Garlic Butter

Making this deeply flavorful garlic butter is easier than it sounds. Simply roast whole heads of garlic in the oven until they’re soft and golden, then mash the cloves and blend them with room-temperature whipped butter, soy sauce, freshly ground black pepper, and a splash of lemon juice. That’s it!

Step One: Preheat oven to 350°F. Cut about a third off the top of 5 heads of garlic. Place on a baking sheet lined with tin foil. Bake the garlic for about 30 minutes or until they are soft inside.

Step Two: Press out the soft, roasted garlic cloves into a medium bowl and mash with a fork or spoon. Wait for the mashed garlic to cool.

Step Three: Add about two tablespoons of room temperature whipped butter to the cooled mashed garlic. Beat with a spoon until fully combined. Add the remaining butter in half cup portions and continue mixing until all the butter has been added. Add the freshly ground black pepper, soy sauce and lemon juice and mix well.

How to make this Benihana Hibachi Fried Rice Recipe

Once all the ingredients are prepped, the actual cooking takes just 5–10 minutes. Even if you’re starting from scratch, the prep is fuss-free and adds only about 10 extra minutes.

Step 1: Prep the Ingredients

• Fluff the cold rice – Break up any clumps so the grains are separated. This helps the rice fry evenly and prevents sticking.
• Whisk the eggs and set aside.
• Prep the chicken, veggies, and aromatics – Have everything chopped, measured, and ready to go. Place them on a plate or tray near your stove so you can move quickly once you start cooking.

Step 2: Stir-Fry the Fried Rice

Heat your skillet – Place a large frying pan , large skillet or wok over high heat for at least 5 minutes, until it’s smoking hot. This high heat is essential to recreating that hibachi-style sear and flavor—medium or low heat just won’t cut it.

Make the Japanese fried rice - Add a bit of oil to the pan and pour in the eggs. Stir quickly to scramble. Once mostly set, push them to one side of the pan. While the eggs are still slightly runny, add the chicken to the other side of the pan. Sauté until golden and about 80% cooked. Toss in the onions and cook until translucent, about 2–3 minutes. Add half the cold rice and stir well to mix with the other cooked vegetable, breaking up any remaining clumps. Then add the rest of the rice and repeat.

Tips for making the best Benihana Fried Rice

• Break up the rice before cooking. This is non-negotiable. Cold rice tends to clump, so gently fluff it before adding to the wok. This ensures every grain gets evenly toasted and coated in that glorious garlic butter—without turning mushy.
• Prep everything in advance. Once you fire up that wok, there’s no time to chop, measure, or search for ingredients. Have everything ready and within arm’s reach—the cooking process moves fast and demands constant attention.
• Use a blazing hot wok. Your pan should be smoking hot before the first drop of oil hits it. Think searing, not frying—and definitely not steaming. That intense heat is key to capturing that signature hibachi flavor and texture.
• Cook in batches for large portions. If you're doubling or tripling the recipe, don’t crowd the pan. As J. Kenji López-Alt recommends, cook in manageable batches so each grain gets properly toasted. Combine everything at the end for a final mix.
• Add salt—not more soy sauce—for extra seasoning. Too much soy sauce can make the rice soggy and overpower the dish. If it needs more flavor, just add a pinch of salt to keep the texture light and flavors balanced.
• Half-scramble the eggs. Want flavor-packed eggs that don’t overcook? Add the eggs to the hot pan and stir just until they’re partially set—then immediately add the rice and other ingredients. This way, the eggs finish cooking with the rice and soak up all the umami goodness.
• Make the garlic butter—don’t skip it! Sautéed garlic and butter are nice—but if you want that real Benihana garlicky flavor, this garlic butter is essential. It’s what makes this fried rice unforgettable. Once you try it, you’ll want to slather it on everything.

Nutrition

Each serving of this Benihana Fried Rice Recipe has 228 calories, 7.3 grams of fat, 24.2 grams of protein and 15.2 grams of carbohydrates (37g of net carbs).

This recipe yields approximately 6 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

Storage and Reheating

Refrigerator. Let the fried rice cool completely, then store it in an airtight container. It will stay fresh in the fridge for up to 4 days.

Freezer. Fried rice freezes beautifully! Transfer to an airtight, freezer-safe container and store for up to 2 months. For best results, thaw overnight in the refrigerator before reheating.

Reheat: The easiest way to bring fried rice back to life is with gentle steam. Place it in a microwave-safe bowl, cover, and heat for 2 minutes. Stir, then continue heating in 30-second bursts until hot and fluffy. You can also reheat it in a skillet with a splash of water or oil for extra texture.

Serving suggestions

Want to turn your kitchen into a full-on Benihana experience? Pair this irresistible Benihana Fried Rice with juicy Hibachi Chicken, tender Hibachi Steak, or quick-sizzling Hibachi Shrimp—they’re all easy to make and loaded with flavor. Don’t forget a side of Hibachi Vegetables for a pop of color and crunch. For the most authentic plating press the fried rice into a bowl, then invert the bowl of rice onto a plate. And of course, it wouldn’t be Benihana without the secret weapon: Garlic Butter. Slather it on everything—you’ll thank me later.

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