Benihana Fried Rice Recipe - The Secret is the 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.
Servings: 6 people
Calories: 228kcal
Ingredients
Benihana's Garlic Butter
- 5 heads garlic sliced in half
- 8 oz whipped butter
- 4 tablespoon soy sauce all purpose
- ¼ teaspoon black pepper freshly ground
- ¼ teaspoon lemon juice optional
Hibachi Fried Rice
- 1 tablespoon vegetable oil preferably safflower oil
- 2 eggs beaten
- 1 cup chicken breast thinly sliced into small pieces
- 2 cups peas and carrots
- 5 cups cooked rice preferably one day old, cold, no clumps
- 1 teaspoon salt to taste
- 1 teaspoon pepper to taste
- 1 tablespoon soy sauce
- 1 teaspoon sesame seeds for garnish
- 2 scallion sliced, for garnish
- 1 teaspoon sesame oil
Instructions
Benihana's Garlic Butter
- 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.
- Press the garlic cloves into a medium bowl and mash. Wait for the mashed garlic to cool.
- Add about two tablespoons of butter to the cooled mashed garlic. Beat 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. Store in an airtight container - I usually just store it in the whipped butter container. Refrigerate until ready to use.
Hibachi Fried Rice
- Heat your skillet – Place a large cast iron 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 Fried rice - Add a bit of oil to the pan andpour in the eggs. Stir quickly to scramble. Once mostly set, push them to oneside of the pan. While the eggs are still slightly runny, add the chicken tothe other side of the pan. Sauté until golden and about 80% cooked. Toss in theonions and cook until translucent, about 2–3 minutes. Add half the cold riceand stir well to mix with the other ingredients, breaking up any remainingclumps. Then add the rest of the rice and repeat.
Video
Notes
- 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 real Benihana flavor, the garlic butter is essential. It’s what makes this fried rice unforgettable. Once you try it, you’ll want to slather it on everything.