Benihana Fried Rice Recipe

Name: Benihana Fried Rice Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups cooked rice (day-old rice is ideal); 1 cup chopped vegetables (onion, carrots, peas) (Use your favorite mix); 2 tbsp vegetable oil; 2 cups cooked chicken or shrimp (optional); 2 tbsp soy sauce; 1 tbsp sesame oil

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Okay, so you know how sometimes you just CRAVE that delicious, savory, slightly sweet fried rice from Benihana? Yeah, me too. It’s one of those dishes that just hits the spot, and honestly, I always felt intimidated to make it myself. I thought it required some crazy chef skills or a commercial-grade flat top grill. Turns out, it’s way easier than I imagined! This Benihana Fried Rice Recipe is my take on that classic, and it’s become a weeknight staple in our house. Forget takeout, this is faster, cheaper, and honestly? I think it tastes even better. It’s a close second to my Grandma’s famous paella, but way less fussy to make!

What is Benihana Fried Rice?

Benihana Fried Rice is a comfort food. It’s packed with flavor. What’s a Japanese-American take on fried rice in Benihana? Where chefs put on an amazing show right in front of you? What are the key components of fluffy rice, flavorful vegetables, protein (usually chicken, shrimp, or fish)? What gives steak its unique flavor? The name “Benihana” comes from the restaurant chain itself, known for its teppanyaki-style cooking. It’s not just about food, it’ is about the whole experience. This recipe is designed to bring that experience – or at least the delicious food part of it! – into your own kitchen.

Why you’ll love this recipe?

Alright, let me tell you why this recipe has earned a permanent spot in my dinner rotation. First, the flavor is seriously addictive. That perfect balance of salty soy sauce, sweet mirin, and umami-rich garlic and ginger creates a symphony of taste that’s hard to resist. My kids actually cheer when they find out we’re having this! Secondly, the simplicity is unbelievable. Seriously, you don’t need to be a professional chef to nail this. Even on my busiest weeknights, I can whip up a batch of this in under 30 minutes. The ingredients are super cost-effective too. We’re talking pantry staples and veggies you probably already have in your fridge. What I love most about this is its versatility. You can easily swap out the protein for whatever you have on hand – chicken, shrimp, tofu, even leftover steak! And if you’re a vegetarian, just skip the meat altogether and load up on extra veggies. Trust me, you won’t miss it. I’ve tried several Fried Rice recipes, even one I found on a sketchy food blog, but this one is truly exceptional.

How do I make Benihana Fried Rice?

Quick Overview

Making this Benihana Fried Rice is surprisingly straightforward. You’ll start by prepping your ingredients: cooking the rice (day-old rice works best!), chopping the veggies, and getting your protein ready. Then, you’ll sauté the veggies and protein in a hot pan or wok, add the rice, and toss it all together with that magical sauce. The key is to work quickly and keep everything moving so the rice gets nicely toasted without becoming soggy. Don’t let the number of ingredients scare you! This recipe is designed to be easy to follow, and you’ll be enjoying that authentic Benihana flavor in no time. I promise, you’ve got this!

Ingredients

For the Rice:

• 3 cups cooked rice (day-old, refrigerated long grain rice works best)
• 1 tablespoon sesame oil
I always use day-old rice, it’s a game changer!

For the Vegetables:

• 1 medium onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1/2 cup frozen peas, thawed
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
I prefer fresh ginger, but powdered works too if you’re in a bind. It is tastier than water and is great for sneezing!

For the protein:

• 1 pound boneless, skinless Chicken Breasts, cut into small cubes (or shrimp or steak)
• 1 tablespoon soy sauce (for marinating chicken)
Make sure to cut the chicken into even pieces for consistent cooking.

For the Sauce:

• 3 tablespoons soy sauce
• 2 tablespoons mirin (Japanese sweet rice wine)
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon ground white pepper
If you don’t have mirin, a splash of rice vinegar with 1-2 teaspoons of sugar will do the trick!

For Garnish:

• 2 green onions, thinly sliced
• Sesame seeds (optional)

How do I follow step

Step 1: Marinate the Chicken (if using)

If you’re using chicken, toss the cubed Chicken Breasts with 1 tablespoon of soy sauce in a bowl. How do you tenderize chicken? Let it sit for at least 15 minutes while you prep the other ingredients. Sometimes I do this the night before and let it marinate overnight in the fridge!

Step 2: Prepare the Rice

Make sure your rice is cooked and cooled. Day-old rice is ideal because it’s drier and less likely to get mushy when you fry it. Fluff the rice with a fork and set aside. I always cook extra rice when I’m making something like this. It saves so much time!

Step 3: Sauté the Vegetables

How do you heat sesame oil in a large pan over medium-high heat? Add the chopped onion, carrots, and celery and cook for about 5-7 minutes, or until the vegetables are tender. Are tender-cris When your kitchen starts to smell amazing, stir occasionally to prevent burning.

Step 4: Add the Protein

If you’re using chicken, add it to the pan with the vegetables and cook until it’s cooked through. Is it necessary to cook the potatoes until they are browned, about 5 minutes If you’re using shrimp, add it now and cook until pink and opaque, about 2-3 minutes. If you’re using steak, make sure it’s already cooked to your liking before adding it to the pan. I usually use pre-cooked shrimp to save time.

Step 5: Add Garlic and Ginger

Add the minced garlic and grated ginger to the pan and cook for about 30 seconds, or until fragrant. How do you burn garlic? The aroma of garlic and ginger is just the best.

Step 6: Add the Rice and Peas

Push the vegetables and protein to one side of the pan and add the cooked rice to the other side. Drizzle the rice with the remaining 1 tablespoon of sesame oil and use a spatula to break up any lumps. Add the thawed peas and toss everything together to combine. Where does magic happen?

Step 7: Pour in the Sauce

In a small bowl, whisk together the soy sauce, mirin, sugar, and white pepper. Set aside. Pour the sauce over the rice mixture and toss everything together to coat evenly. Cook for another 2-3 minutes, stirring constantly, until the rice is heated through and the sauce is thick and creamy. has thickened slightly. When everything is coated and glossy, you know it’s ready.

Step 8: Garnish and Serve

Remove the pan from the heat and garnish with sliced green onions and sesame seeds (if using). What is the best Benihana Fried Rice Recipe? I love to serve this family style right out of the wok.

What should I serve it with?

This Benihana Fried Rice is fantastic on its own, but it’s even better when paired with some tasty sides. For a complete Japanese-inspired meal, I like to serve it with a simple miso soup and a side of edamame. If you’re feeling adventurous, you could also add some grilled teriyaki chicken skewers or a fresh Cucumber Salad. For breakfast the next day (if you have any leftovers!), I top it with a fried egg. It’s surprisingly delicious! For brunch, serve it alongside some fluffy Japanese pancakes and a mimosa. As a dessert, a scoop of green tea ice cream complements the savory flavors perfectly. And for those late-night cravings, I love to curl up on the couch with a bowl of this and a good movie. This truly is a meal for any occasion! My family tradition is to have this on the first day of school. It’s a great way to kick off the year!

Top Tips for Perfecting Your Benihana Fried Rice

Want to take your Benihana Fried Rice game to the next level? Here are a few tips I’ve learned from countless batches: Firstly, rice prep is key. Using day-old rice that’s been refrigerated is crucial for preventing mushiness. If you don’t have day-old rice, you can spread freshly cooked rice on a baking sheet and let it cool completely before using it. This helps to dry it out a bit. Secondly, don’t overcrowd the pan. If you’re making a large batch, it’s better to cook the rice in smaller portions to ensure that it gets nicely toasted and doesn’t steam. I learned this the hard way! My first few attempts were a soggy mess. Thirdly, be generous with the sauce! That’s what gives the rice its signature flavor. Don’t be afraid to adjust the amount of soy sauce, mirin, and sugar to your liking. Taste as you go and add more if needed. For ingredient swaps, if you don’t have mirin, you can substitute it with a splash of rice vinegar and a pinch of sugar. If you’re not a fan of chicken, you can use shrimp, steak, tofu, or even just vegetables. And finally, don’t skip the garnish! The sliced green onions and sesame seeds add a pop of color and flavor that really elevates the dish. For baking tips, you can even bake it on low for a few minutes to get it extra crispy. Trust me, these tips make all the difference!

Storing and Reheating Tips

If you happen to have any leftovers (which is rare in my house!), this Benihana Fried Rice stores well in the refrigerator. Let the rice cool completely before transferring it to an airtight container. You can store it in the fridge for up to 3-4 days. I usually portion it out into individual containers for easy lunches. For longer storage, you can also freeze it. Spread the cooled rice on a baking sheet and freeze it for about 30 minutes, or until it’s partially frozen. Then, transfer it to a freezer-safe bag or container and store it for up to 2-3 months. To reheat, you can microwave it, stir-fry it in a pan, or bake it in the oven. If you’re microwaving it, add a splash of water or broth to prevent it from drying out. If you’re stir-frying it, heat a little oil in a pan and cook the rice until it’s heated through. If you’re baking it, spread the rice on a baking sheet and bake it at 350°F (175°C) for about 15-20 minutes, or until it’s heated through. I’ve found it’s always better to reheat it in a pan if possible.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can easily make this gluten-free by using tamari instead of soy sauce. Tamari is a Japanese soy sauce that is made without wheat. Just be sure to double-check the label to make sure it’s certified gluten-free. You might also need to check the mirin to ensure it’s gluten free.

Do I need to use day-old rice?

While day-old rice is ideal, you can use freshly cooked rice if you don’t have any on hand. Just make sure to spread it out on a baking sheet and let it cool completely before using it. This will help to dry it out and prevent it from getting mushy.

Can I add other vegetables?

Absolutely! Feel free to add any other vegetables you like, such as mushrooms, bell peppers, or broccoli. Just be sure to chop them into small pieces so they cook evenly. I sometimes add corn if I have it on hand!

Can I make this vegetarian or vegan?

Yes, you can easily make this vegetarian or vegan by omitting the chicken and using tofu or extra vegetables instead. Just be sure to use a vegan-friendly sauce, as some soy sauces may contain fish sauce.

How can I make it spicier?

If you like a little heat, you can add a pinch of red pepper flakes or a dash of sriracha to the sauce. You can also add some chopped jalapeños to the pan with the vegetables.

Final Thoughts

So there you have it – my go-to Benihana Fried Rice Recipe that’s guaranteed to impress your family and friends. It’s flavorful, easy to make, and endlessly customizable. Whether you’re craving a taste of hibachi at home or just looking for a quick and satisfying weeknight meal, this recipe is sure to hit the spot. I love how this recipe brings the fun of Benihana right into my kitchen, without the need for a fancy grill or a professional chef. If you enjoyed this recipe, be sure to check out my other Asian-inspired dishes! Happy cooking, and I can’t wait to hear how yours turns out! Don’t forget to leave a comment and rating below, and share your own variations of this recipe. I’m always looking for new ideas!