Description
Bring the iconic taste of your favorite Japanese steakhouse home with this Benihana Fried Rice recipe. It’s a simple yet flavor-packed dish with fluffy rice, scrambled eggs, sautéed vegetables, garlic butter, and your choice of protein—all cooked hibachi-style. Whether served as a main or a side, it’s quick, satisfying, and just like what you’d get at the restaurant (without the onion volcano).
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Ingredients
For the Garlic Butter:
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½ cup unsalted butter, softened
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2 cloves garlic, minced
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1 tbsp soy sauce
For the Fried Rice:
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3 cups cooked white rice (cold, preferably day-old)
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2 tbsp sesame oil or vegetable oil
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2 large eggs, lightly beaten
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½ cup onion, finely chopped
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½ cup carrots, finely chopped
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½ cup green peas (frozen is fine)
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3 green onions, chopped
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2–3 tbsp soy sauce
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Salt and pepper to taste
Optional Add-Ins:
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1 cup cooked chicken, shrimp, or steak (chopped)
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Extra garlic or ginger for bold flavor
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Sriracha or yum yum sauce for serving
Instructions
Step 1: Make the Garlic Butter
In a small bowl, mix softened butter with minced garlic and soy sauce until well blended.
Set aside or refrigerate until ready to use.
Step 2: Scramble the Eggs
Heat 1 tsp oil in a large skillet or wok over medium heat.
Add beaten eggs and scramble until just set.
Remove from skillet and set aside.
Step 3: Sauté the Veggies
Add remaining oil to the skillet.
Sauté onions and carrots for 3–4 minutes until soft.
Add peas and cook another minute.
Stir in garlic butter and let it melt into the vegetables.
Step 4: Add the Rice & Combine
Add the cold cooked rice to the skillet.
Break apart any clumps and stir to combine with the vegetables.
Cook for 4–5 minutes, stirring frequently to heat through and crisp slightly.
Step 5: Season & Finish
Return the scrambled eggs to the skillet.
Stir in soy sauce and season with salt and pepper to taste.
Add green onions and toss to combine.
Optional: Add your cooked protein of choice and heat through.
Step 6: Serve Hot
Serve immediately with extra soy sauce, sriracha, or yum yum sauce on the side.
Notes
Use Day-Old Rice – Cold, dry rice fries better and won’t turn mushy.
Chop Veggies Small – Helps everything cook evenly and fast.
Garlic Butter is Key – Adds that signature hibachi flavor.
Don’t Crowd the Pan – Cook in batches if needed to avoid steaming.
Finish with Scallions – Adds freshness and restaurant-style presentation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Cuisine: Japanese-American