Why go out to eat when you can enjoy your favorite Restaurant meals at home? This copycat recipe for Benihana's Chicken Fried Rice is just as good as the original - but made at home with inexpensive and simple ingredients. Save your money and satisfy your cravings all at once!
This easy recipe for Benihana chicken fried rice is just like the one at your favorite Japanese steakhouse, and that's all because of a secret ingredient.
No one expects to find butter in a fried rice recipe, but Benihana uses a signature garlic butter to make their recipe stand above the rest. To simplify it, I decided to use both garlic and butter in the recipe - that way you don't need to go through the extra step of making Benihana garlic butter. But if you wanted to - you absolutely could!
Why You'll Love It:
- A restaurant favorite. This is a perfect copycat recipe for the famous chicken fried rice at Benihana, which is popular for its teppanyaki cooking style. It's recreated at home using just a hot skillet - but it's just as delicious!
- Makes use of leftovers. Do you have leftover rice in your fridge? Maybe some leftover chicken too? Well, use them to make this family-approved dinner recipe.
- Budget-friendly. Between the simple ingredients and being able to use leftovers, this iconic dish is the perfect way to cut back on grocery spending.
- Quick and easy. If you have 20 minutes, you have enough time to get dinner on the table! All thanks to this simple recipe.
You Will Need:
- Rice: Leftover day-old rice works best for fried rice. I like to make this recipe any time I have cold rice hanging around. Standard white rice is fine, as is jasmine, basmati, or short-grain rice.
- Chicken: Since this recipe uses cooked chicken, it's the perfect chance to use up some of that leftover rotisserie chicken, homemade roast chicken, chicken breast, or baked chicken thighs.
- Soy sauce: I recommend using a low-sodium soy sauce, but whatever you have on hand is fine. Use gluten-free, tamari, or coconut aminos if you need the recipe to be gluten-free.
- Sesame oil: Toasted sesame oil adds the perfect flavor to so many dishes - especially fried rice. This is a key ingredient - don't skip it!
- Butter: A lot of people are stumped by butter being in this recipe, but don't be! The signature Benihana garlic butter is a secret ingredient in their restaurants, and so we make an easy substitute here with regular salted butter and some fresh garlic.
- Eggs: Small pieces of scrambled eggs are a cornerstone of any fried rice recipe, especially this copycat Benihana-style one. You'll need 2 large eggs.
- Oil: Avocado oil, safflower oil, or another high smoke point, neutral-flavored oil. Olive oil can work in a pinch.
- Vegetables and aromatics: You will need 1 small onion (diced), 2 cloves of garlic, and ½ cup of frozen mixed veggies (I like to use peas, carrots, and corn).
- Pepper: A little bit of black pepper adds a tiny touch of heat. If you like things spicy, try adding crushed red pepper, sriracha, or hot honey to the finished dish.
- Garnish: I like to garnish mine with some chopped green onion, but sesame seeds are a nice touch too.
Check the recipe card for a full list of ingredients and the quantities needed.
How to Make Benihana Chicken Fried Rice
- Pour the avocado oil into a non-stick large skillet and saute the onion over medium-high heat. Once soft, add the garlic and saute for 30-60 seconds, or until fragrant.
- Add the cooked chicken and black pepper, and cook for 1-2 minutes, or until the chicken is heated through.
- Sprinkle the frozen mixed vegetables in, and cook until they are thawed and bright in color, about 1-2 minutes.
- Push the chicken and vegetables to the side. Pour the beaten eggs into the empty half of the skillet and scramble until they are cooked through.
- Add the rice, then stir and cook until well combined and some pieces have turned golden brown; about 2-3 minutes.
- Pour in the soy sauce and sesame oil, stirring and cooking for an additional 1 minute before adding in the butter. Stir until the butter is melted and well incorporated into the fried rice. Taste and add a pinch of salt if needed.
- Garnish with sliced green onion (if desired), serve, and enjoy!
Storage Tips
- Leftovers: Transfer to an airtight container and store in the refrigerator for up to 3 days* (or up to 4 days after the initial rice is cooked).
- DO NOT leave cooked rice at room temperature; instead, transfer it to storage immediately.
- Reheating: Add the rice to a skillet over medium heat, adding a little water or oil to prevent drying out. Check to ensure a minimum internal temperature of 140ºF (60ºC) is reached.
- Freezing: Transfer leftovers to an airtight container or freezer bag. Label and freeze for up to 4 months. Thaw in the fridge before reheating in a skillet or microwave.
*Source: How Long Does Rice Last in the Fridge? - Food and Wine
Expert Tips
- Leftover rice is best. When it comes to fried rice, it's basically canon that day-old refrigerated rice should be used. This is because freshly cooked rice is still quite moist and starchy. After refrigeration, the rice dries out and is perfect for frying.
- Clean out the fridge. Since this recipe makes great use of leftover items like rice and chicken, it's the perfect budget-friendly dinner. Why not take that one step further and see what other vegetables and add-ins you can find in the refrigerator? This reduces waste and boosts flavor!
- All kinds of rice. This recipe can work with basically any rice. Most often I use basic white rice (normally leftover from dinner the night before). That being said, jasmine rice, basmati rice, or even short-grain sushi rice can be used in its place. Basically, use whatever you have!
Recipe FAQs
Can I use freshly cooked rice instead of day-old rice?
Leftover rice is best when making fried rice, as it has had a chance to dry out. Freshly cooked rice can be used but may become mushy. For best results, spread it on a tray and refrigerate it for a few hours to dry out before frying.
Can I add other vegetables?
Yes! Feel free to include other vegetables like broccoli, bell peppers, or zucchini for added nutrition and flavor. It's a great way to use up odds and ends in the crisper.
Can I use brown rice instead of white rice?
Absolutely! Brown rice is a great source of fiber and can help make your meal more satisfying. For the best results, cook and cool it beforehand or use leftover day-old rice.
More Recipes to Try:
If you loved this copycat recipe for Benihana Chicken Fried Rice, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Benihana Chicken Fried Rice
This copycat recipe for Benihana's Chicken Fried Rice is just as good as the original - but made at home with inexpensive ingredients.
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Servings: 4 servings
Calories: 410kcal
Ingredients
- 2 cups cooked white rice preferably leftover or day-old
- 2 tablespoons avocado oil safflower, or vegetable oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 cups cooked chicken cubed
- ¼ teaspoon black pepper
- ½ cup frozen mixed vegetables
- 2 large eggs beaten
- 3 tablespoons soy sauce or tamari (for gluten-free)
- 1 teaspoon toasted sesame oil
- 2 tablespoons butter
- 2 green onions sliced (for garnish; optional)
Instructions
- In a large non-stick skillet, heat the avocado oil over medium-high heat.
- Add the diced onion to the skillet and sauté until translucent, about 2-3 minutes.
- Add the minced garlic to the skillet and stir-fry for an additional 30 seconds, or until fragrant.
- Add the cooked, cubed chicken and black pepper to the skillet. Cook for 1-2 minutes, stirring frequently, until the chicken is heated through.
- Add the frozen mixed vegetables to the skillet and cook until they are thawed and heated through, about 1-2 minutes.
- Push the chicken and vegetable mixture to one side of the skillet, making space for the eggs. Pour the beaten eggs into the empty side of the skillet and scramble them until they are cooked through, about 1-2 minutes.
- Add the rice to the skillet, breaking up any clumps with a spatula. Stir the rice, chicken, vegetables, and eggs together until well combined, cooking for another 2-3 minutes.
- Pour the soy sauce and sesame oil over the rice mixture, stir, and cook for an additional 1 minute, ensuring that the sauces are evenly distributed.
- Add the butter to the skillet and stir until it is melted and well incorporated into the fried rice.
- Remove the skillet from the heat and garnish with sliced green onions, if desired. Serve and enjoy!
Did you try this recipe?Tag me at @dashfordinner and share your photos!
Notes
Storage: Transfer the leftovers to an airtight container and store them in the refrigerator for up to 3 days* (or up to 4 days after the rice was first cooked).
Reheat in a skillet over medium heat, adding water or oil to prevent it from drying out. Ensure a minimum temperature of 140ºF (60ºC) is reached in all parts.
DO NOT leave cooked rice at room temperature; instead, transfer it to storage right away.
Freezing: Transfer cooled leftovers to an airtight container or freezer bag. Label and freeze for up to 3 months. Thaw in the fridge, then reheat in a skillet or microwave until it reaches a minimum temperature of 140ºF (60ºC).
*How Long Does Rice Last in the Fridge? - Food and Wine
Nutrition
Calories: 410kcal | Carbohydrates: 29g | Protein: 25g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 161mg | Sodium: 901mg | Potassium: 351mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1555IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 2mg
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