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Benihana Inspired Hibachi Fried Rice

Name: Benihana Inspired Hibachi Fried Rice
Prep time: 20 min
Cook time: 15 min
Yield: 6 servings
Ingredients: 4 cups cooked long-grain white rice, chilled overnight; 3 tablespoons unsalted butter, softened; 1 clove garlic, finely grated; 1 teaspoon low-sodium soy sauce, plus 2 tablespoons for the rice; 1 teaspoon neutral oil; 3 large eggs, lightly beaten; 1 small carrot, finely diced; 1/2 cup frozen peas, thawed; 3 scallions, white and green parts separated and sliced; 1 teaspoon toasted sesame oil; 1/4 teaspoon black pepper; 1/4 teaspoon kosher salt, plus more to taste

Buttery Japanese-steakhouse-style fried rice with egg, crisp vegetables, soy seasoning, and a hint of garlic and sesame.

Inspired by Benihana

Prep: 20 min
Cook: 15 min
Total: 35 min
Serves: 6
Difficulty: Easy

Prep

20 min

Cook

15 min

Serves

6 servings

Difficulty

Easy

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Ingredients

6 servings

Servings

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Ingredient amounts are scaled only. Cooking time, pan size, batch size, and doneness may still need adjustment.

Food-safety note

Cool cooked rice in a shallow container within 2 hours, refrigerate promptly, and reheat fried rice to 165 F (74 C); cooked rice should not sit warm for extended periods.

Method

Recipe notes

Cold, dry rice separates and toasts instead of steaming into clumps. Garlic butter goes in near the end so its milk solids and garlic flavor coat the grains without scorching.

Planning, storage, and serving

Storage and reheating

Cool cooked rice quickly in a shallow container, refrigerate within 2 hours, and use within 4 days. Refrigerate fried rice promptly and reheat once to 165 F until steaming throughout.

Make-ahead tips

Cook and chill rice 1 day ahead, mix garlic butter, and dice vegetables. Once the skillet is hot, the fried rice comes together in about 10 minutes.

What to serve with it

- Hibachi-style steak or chicken
- Sauteed zucchini and mushrooms
- Cucumber salad with sesame dressing

Equipment needed

- Large flat-top griddle, wok, or wide skillet
- Sturdy spatula
- Shallow tray for cooling rice

Difficulty explained

The technique is quick and approachable, but cold rice and a wide, thoroughly heated cooking surface are essential.

Nutrition estimate

Calories

350

Protein

Carbs

48g

Fat

13g

Sat. fat

Fiber

Sugar

Sodium

590mg

Estimated nutrition per serving. Values are approximate and can change materially with brands, substitutions, optional toppings, portion size, and cooking method.

Alternatives

Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.

Tamari

Use tamari in the same amount for a similar savory profile.

Long-grain brown rice

Use the same volume of long-grain brown rice for a whole-grain variation.

Plant-based butter

Use a firm, baking-style plant butter in the same amount.

Ingredient you don't have

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Pitfalls to Watch Out For

Warm, freshly piled rice traps steam and turns mushy instead of developing separate toasted grains.
A small or crowded skillet cools down and steams the rice; cook in two batches if necessary.
Adding garlic butter at the beginning can burn the garlic and milk solids before the rice is hot.

Nutrition Context

Rice supplies most of the carbohydrate, while eggs add protein and butter provides the characteristic richness.
Using low-sodium soy sauce and adding extra peas or carrots can make the side more vegetable-forward and easier to season gradually.

FAQ

Why use day-old rice?

Refrigeration dries and firms the grains so they separate and toast rather than turning soft and sticky.

Can I use freshly cooked rice?

Spread it thinly on a tray and chill it until completely cold and dry before stir-frying.

Why is my fried rice mushy?

The rice was likely warm or the pan was crowded. Use cold rice and cook in batches on high heat.

Can I add meat or shrimp?

Yes. Add fully cooked bite-size protein near the end and reheat it to 165 F.

What makes it taste like hibachi rice?

Garlic-soy butter, a very hot flat cooking surface, and a small amount of sesame oil create the signature finish.

What sides pair best with this dish?

Good pairings include Hibachi-style steak or chicken; Sauteed zucchini and mushrooms; Cucumber salad with sesame dressing. Choose one or two based on how substantial you want the meal to be.