Benihana Hibachi Chicken Fried Rice Copycat Recipe
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| Bring home that buttery hibachi flavor with tender chicken, garlicky rice, and savory bites that taste like your favorite Benihana night. |
If you’ve ever sat around a sizzling flat-top grill at Benihana and watched the chef toss rice, eggs, chicken, and butter together in a cloud of savory steam, you know how unforgettable that meal can be. This Benihana hibachi chicken fried rice copycat recipe brings those same cozy, buttery, slightly smoky flavors right into your own kitchen.
The best part? You do not need a giant teppanyaki grill or fancy restaurant tricks to make it happen. With a large skillet or griddle, a few simple ingredients, and some cold leftover rice, you can make restaurant-style chicken fried rice at home that tastes satisfying, filling, and packed with flavor.
If you’ve been looking for an easy hibachi chicken fried rice recipe for busy weeknights, this one is for you.
Why People Love Benihana and Its Hibachi Fried Rice
Benihana has been one of the most recognizable names in Japanese-inspired teppanyaki dining in the United States for decades. People do not just go for dinner. They go for the full experience. The hot grill, the clang of spatulas, the onion volcano, the aroma of garlic butter in the air—it all feels fun and a little dramatic in the best way.
Its hibachi-style dishes are especially popular because they combine simple ingredients with big flavor. The fried rice is one of those sides that often steals the show. It’s warm, savory, buttery, and loaded with that fresh-off-the-griddle taste. Every bite has tender chicken, fluffy eggs, lightly crisp rice, and that familiar blend of soy sauce, garlic, and butter.
This recipe is inspired by that classic restaurant favorite. Benihana is a registered trademark of its owners, and this post is simply a homemade copycat version created for fans who want a similar flavor at home.
What Makes This Hibachi Chicken Fried Rice So Good?
It comes down to balance. The rice is fluffy but a little chewy around the edges. The chicken is juicy and full of savory flavor. The eggs add softness. The onions bring sweetness. The butter ties everything together and gives it that rich hibachi-style finish.
It’s one of those meals that feels like comfort food and takeout food at the same time. And honestly, that’s a great combination.
If your fried rice has ever turned out soggy or bland, don’t worry. I’ve been there too. The trick is using cold, day-old rice and cooking over fairly high heat so the ingredients fry instead of steam.
Ingredients You’ll Need
This recipe makes about 4 servings as a main dish, or 6 smaller side servings.
For the chicken and rice:
- 1 pound boneless, skinless chicken breast or chicken thighs, cut into small bite-size pieces
- 4 cups cold cooked white rice, preferably day-old
- 2 tablespoons vegetable oil, divided
- 2 tablespoons unsalted butter
- 2 eggs, lightly beaten
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon teriyaki sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 2 green onions, sliced
Optional add-ins:
- 1/2 cup peas and carrots
- Extra butter for richer flavor
- A drizzle of yum yum sauce for serving
Prep Time, Cook Time, and Servings
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Servings: 4 main dish servings
Approximate Nutrition Per Serving
These numbers are estimates and can vary based on the exact ingredients you use.
- Calories: 430
- Protein: 28g
- Carbohydrates: 35g
- Fat: 18g
- Fiber: 1g
- Sugar: 3g
- Sodium: 760mg
How to Make Benihana-Style Hibachi Chicken Fried Rice
This method is simple, but a little planning makes a big difference. Before you turn on the stove, have everything chopped, measured, and ready to go. Fried rice cooks quickly, so it helps to treat it like a race where all your ingredients are already lined up at the starting line.
Step 1: Prepare the rice
If your rice is clumped together, break it apart gently with your hands or a fork. Cold rice works best because it is drier and less sticky than freshly cooked rice. That means it fries up nicely instead of turning mushy.
Step 2: Cook the chicken
Heat 1 tablespoon of vegetable oil in a large skillet, wok, or flat griddle over medium-high heat. Add the diced chicken in a single layer. Season it lightly with a bit of salt and pepper.
Cook for about 5 to 7 minutes, stirring occasionally, until the chicken is browned and fully cooked. For food safety, the internal temperature of the chicken should reach 165°F. Remove the chicken from the pan and set it aside.
Step 3: Scramble the eggs
In the same pan, add a small dab of butter if needed. Pour in the beaten eggs and scramble them gently until just cooked through. This only takes about 1 to 2 minutes. Remove the eggs and set them aside with the chicken.
Step 4: Sauté the onion and garlic
Add the remaining tablespoon of oil and the 2 tablespoons of butter to the pan. Once the butter melts, add the diced onion. Cook for about 2 to 3 minutes until it softens and smells sweet. Add the garlic and cook for another 30 seconds, just until fragrant.
Step 5: Fry the rice
Add the cold rice to the pan. Spread it out and let it sit for 30 to 60 seconds before stirring. This helps create some lightly crisp bits, which add great texture. Use a spatula to break up any remaining clumps and toss the rice with the onions and garlic.
If you are adding peas and carrots, toss them in now.
Step 6: Add the sauces
Drizzle the soy sauce, teriyaki sauce, and sesame oil over the rice. Stir well so every bite gets coated. The rice should look lightly glossy, not wet.
Step 7: Return the chicken and eggs
Add the cooked chicken and scrambled eggs back to the pan. Toss everything together for 2 to 3 minutes until fully heated through.
Step 8: Finish and serve
Taste and add more salt or pepper if needed. Sprinkle sliced green onions over the top and serve hot.
If you want the full hibachi-at-home experience, serve it with yum yum sauce, sautéed zucchini, mushrooms, or a side of clear onion soup.
Helpful Tips for the Best Chicken Fried Rice
- Use cold rice: Fresh rice is too soft and steamy for good fried rice.
- Do not overcrowd the pan: If needed, cook in batches so the rice fries instead of steaming.
- Chicken thighs add extra flavor: Breasts work great too, but thighs stay juicy a little more easily.
- Butter matters: That rich hibachi-style flavor really comes through with butter.
- Prep before cooking: Once the pan is hot, things move quickly.
Easy Home Kitchen Shortcuts
Want to make this recipe even simpler? Here are a few easy shortcuts for busy days.
- Use rotisserie chicken: Skip cooking the raw chicken and stir in chopped cooked chicken near the end.
- Use microwave rice: Let it cool first, then use it in place of homemade rice.
- Make rice in a rice cooker: Cook it the day before and chill it overnight.
- Cook on a large electric griddle: This gives a more hibachi-style surface and lets you spread everything out.
- Meal prep it: Make a double batch and store portions for lunch.
If you’ve got a Blackstone or other outdoor griddle, this recipe is especially fun. It gives you more room to move the rice around and creates a closer-to-restaurant feel.
Allergy-Friendly and Diet Preference Swaps
One thing I love about homemade fried rice is how easy it is to adjust. You can change a few ingredients and still get a delicious result.
Gluten-free:
- Use certified gluten-free soy sauce or tamari.
- Check your teriyaki sauce label, since many contain wheat.
Dairy-free:
- Swap the butter for a dairy-free plant butter or a little extra oil.
- The rice will still be tasty, though butter gives that classic hibachi flavor.
Egg-free:
- Leave out the eggs completely.
- You can add extra chicken or even scrambled tofu if you want more protein.
Low-sodium:
- Use low-sodium soy sauce.
- Reduce added salt and let people season their own portions at the table.
Vegetarian:
- Skip the chicken and add more vegetables, tofu, or edamame.
- Mushrooms also add a nice savory bite.
Vegan:
- Use plant-based butter.
- Skip the eggs and chicken.
- Add tofu, edamame, or chopped mushrooms for heartiness.
Paleo-ish or grain-free:
- Use cauliflower rice instead of white rice.
- Reduce or skip teriyaki sauce if you are watching added sugar.
- Cook quickly over high heat so the cauliflower rice stays firm and not watery.
Nut-free:
- This recipe does not require nuts, but always check bottled sauces for cross-contact warnings if needed.
What to Serve with Hibachi Chicken Fried Rice
This copycat fried rice can absolutely be the main event, but it also pairs well with classic hibachi sides.
- Hibachi vegetables
- Yum yum sauce
- Ginger salad dressing over a crisp salad
- Miso soup or clear onion soup
- Steak, shrimp, or salmon
Want to make it feel like a Friday night restaurant treat without leaving the house? Add a side sauce, a simple salad, and maybe even a little showmanship with spatulas if your family is into it.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm the fried rice in a skillet over medium heat with a splash of water or a tiny bit of butter. You can also microwave it in short bursts, stirring in between.
For food safety, reheat leftovers to 165°F before eating.
Frequently Asked Questions
Can I use freshly cooked rice?
Yes, but it helps to spread it on a sheet pan and chill it first. That dries it out a bit so it fries better.
What kind of rice is best for hibachi fried rice?
Regular long-grain white rice or jasmine rice works very well. Sticky rice is not ideal here.
Can I make this with shrimp or steak instead?
Absolutely. Just adjust cooking times and make sure shrimp cooks until pink and opaque, and steak reaches your preferred doneness.
Why does restaurant fried rice taste better?
Usually it’s high heat, butter, and confidence. Restaurants also have very hot cooking surfaces that help create that lightly toasted flavor.
Final Thoughts
This Benihana chicken fried rice copycat recipe is one of those simple meals that feels a little special. It’s quick enough for a weeknight, tasty enough for company, and flexible enough to work with what you already have in your fridge.
If you make it, I’d love to hear how it turned out for you. Did you keep it classic, or add your own twist? Maybe extra garlic? A splash more soy sauce? A side of yum yum sauce? Leave a comment and share your version. And if this recipe helped you bring hibachi night home, send it to a friend or save it for later.
Disclaimer
This recipe is a homemade copycat recipe inspired by a popular restaurant dish. It is not the original recipe, and no affiliation with or endorsement by Benihana is claimed or implied. This post does not suggest any knowledge of the restaurant’s proprietary recipe or methods.
Also, Simply Copycat Recipes is an Amazon affiliate. This means we may earn a small commission from qualifying purchases made through links, at no extra cost to you.
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