Benihana Chicken Fried Rice - The Food Hussy (2024)

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• cookedwhite rice– cook rice the day before so it can dry out a bit
• carrots
• white onion & green onion
• whole eggs – I used 3, but you can add more if you like or less – use what you like!
• boneless skinless chicken breasts – I used 1 lb but you could easily use .5 pound and still have a completely fulfilling dinner
  • Dice the chicken in a small 1/2″ dice so it’s similar in size to the carrots
• salt/pepper/oil
  • Benihana uses Safflower Oil – I opted for Canola Oil. I’m not one to buy a special oil for one recipe. More on this in the tips & tricks below.
• softened butter – recommend salted butter
• garlic – you can use fresh or jarred – or if you have none – use 1-2 tsp garlic powder
• lemon juice – fresh is always best but bottled is fine
• soy sauce – a little for the butter, a little more for dinner

This post contains affiliate links which I make a little money on purchases. Thanks in advance! I am an Amazon associate as well as a member of other affiliate programs.

What kind of oil does Benihana cook with?

They use Safflower Oil – I opted for Canola oil. You could also use Peanut Oil or Vegetable Oil. You want something with a higher smoke point – thus you should NOT use Olive Oil.

What kind of rice is best for Benihana fried rice recipe?

Medium grain white rice is good but you can also use jasmine rice.

Why do I need to make the rice the day before?

If you are doing fried rice – it’s a good idea to cook the rice the day before. Leave it in the fridge overnight (covered lightly with plastic wrap) so it can dry out a bit. This will allow it to “fry” a little more quickly and not stick together.

How do you store and reheat leftover hibachi chicken rice?

Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week. You can put in freezer for up to three months. Reheat in the microwave for 1-2 minutes.

Recipe Variations

• Protein – if you’re not feeling chicken, you can easily swap out shrimp or steak. If using shrimp, you won’t dice it up – just saute whole and add to rice at end.
• Veggies– add more veggies! When you saute the onion & carrot, you could add broccoli and mushrooms for more veggies.
• Spicy Kick – want to add some spice? Sprinkle in red pepper flakes or a dash of sriracha when you serve.
• Side Dish – leave out the protein and just have veggie fried rice as a side dish or vegetarian meal.

• 4 cups cooked white rice
• 1 large carrot diced
• 1/2 white onion diced
• 1/2 bunch green onions diced
• 3 eggs
• 1 lb boneless skinless chicken breasts 1/2" dice
• pinch salt
• pinch black pepper
• 3 tbsp canola oil

Benihana Garlic Butter

• 1/2 stick salted butter softened
• 2 cloves garlic minced
• 1 tbsp lemon juice
• 1 tsp soy sauce

• Cook rice according to package directions

  4 cups cooked white rice

• Fluff the rice with a spoon to separate the granules as much as possible. Then, store it in a shallow container or large baking dish. Refrigerate overnight so it dries out a bit. You can lightly cover with plastic wrap but don’t seal tightly.

• To make Benihana Garlic Butter: In a medium bowl, mix together softened butter, garlic, lemon juice and soy sauce and mix well. You could use a small electric mixer to incorporate more quickly.

  1/2 stick salted butter, 2 cloves garlic, 1 tbsp lemon juice, 1 tsp soy sauce

• In an extra large 12" skillet (or on a flat top griddle) over medium high heat, add canola oil. Add in white onion and carrots and sauce until softened and starting to brown. In the last minute or two, add half the green onion. Remove veggies from pan and set aside.

  1 large carrot, 1/2 white onion, 3 tbsp canola oil, 1/2 bunch green onions

• Next, add 1 tbsp canola oil to skillet. Once oil is hot, add diced chicken and season with a pinch of salt & pepper. Saute until cooked through – in the last minute or two of cooking, add 1 tbsp garlic butter. Remove chicken from pan and set aside with vegetables.

  1 lb boneless skinless chicken breasts, pinch salt, 3 tbsp canola oil, pinch black pepper

• In a medium bowl, scramble the eggs. Add 1 tsp of garlic butter to hot pan. Once melted, add eggs and lightly scramble. Remove from pan and set aside.

  3 eggs

• Wipe out pan and add 1 tbsp canola oil over high heat. Add the rice and mix it well so it gets coated with oil. Add remaining garlic butter. Stir so that rice gets thoroughly coated in the garlic butter. Press the rice into the pan and up the sides so it has a chance to brown and get a little crispy.

• Add in the vegetables, chicken, and egg. Chop and stir until combined.

• Serve into four bowls and top with remaining green onions and sesame seeds. Serve with soy sauce.

• Ben’s Original White Rice: 1 cup rice, 2 1/4 cups water = 4 cups cooked rice
• It’s hard to capture the hibachi restaurant experience at home – but you’ll be want to use a wok or at least a 12″ skillet

**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**