Easy Copycat Benihana Fried Rice Recipes
This copycat Benihana fried rice is the kind of weeknight magic that tastes like a restaurant treat but comes together in your own skillet. Fluffy, slightly toasted rice tossed with sweet carrots, scallions, tender egg, and that buttery, garlicky finish—it’s simple, versatile, and oddly comforting. If you love the crisp-tender texture and savory-sweet balance of the hibachi version, this is the home-friendly recipe that hits those notes without the showmanship.
My husband practically does a little happy dance when I announce fried rice for dinner, and our kid asks for “that yellow rice” by name. It became our go-to after a too-busy week when takeout felt like too much of a splurge; now it’s a ritual. Once, I forgot to thaw the peas and improvised with corn—he declared it “just as good,” but we both agreed fresh or properly defrosted veg is the secret to keeping the dish lively. It’s one of those family recipes that feels like a hug and a high-five at the same time.
Why You’ll Love This Easy Copycat Benihana Fried Rice Recipes
– Fast weeknight dinner that still feels special: cooks in about the time it would take to order and wait for delivery.
– Impressive texture: rice gets a little toasty, eggs stay silky, and vegetables keep a bit of snap—no mushy leftovers.
– Flexible and forgiving: swap proteins or vegetables based on what’s in your fridge and still end up with a crowd-pleaser.
– Pantry-friendly: uses common staples (rice, eggs, soy, sesame oil) so you can pull it together with minimal shopping.
Behind the Recipe
This version leans on technique more than exotic ingredients. The key lessons: use day-old rice so the grains separate, preheat the pan so you get quick sear and a little toasting, and keep your ingredients staged so nothing steams instead of sautés. I’ve learned that adding the eggs in a hot, lightly oiled pan and breaking them up quickly gives you soft, ribbon-like curds that meld into the rice without turning rubbery. A modest splash of toasted sesame oil at the end lifts the whole dish—don’t skip it, but a little goes a long way. People often overdo the soy sauce and wind up with a soggy, dark rice; aim for balance and taste as you go.
Shopping Tips
– Grains/Pasta: Use long-grain white rice (Jasmine is ideal) and cook it a day ahead; slightly dry, chilled rice fries up best without clumping.
– Eggs: Farm-fresh or higher-quality eggs give richer flavor and color; room temperature eggs scramble more evenly in the pan.
– Protein: Thinly sliced chicken or shrimp cooks quickly—buy slightly larger shrimp and devein for convenience, or use tofu for a vegetarian option.
– Vegetables: Carrots, frozen peas, and scallions are classic; avoid watery vegetables like zucchini unless pre-salted and drained.
– Fats & Oils: Neutral oil (canola/vegetable) for high-heat searing, plus a small amount of toasted sesame oil for finishing adds authentic flavor.
– Spices: Keep simple: low-sodium soy sauce or tamari, a touch of white pepper or freshly ground black, and optional garlic powder for a quick boost.
Prep Ahead Ideas
– Cook the rice a day ahead and refrigerate uncovered or in a shallow container so it dries slightly; this is the single best make-ahead move.
– Chop carrots and slice scallions the day before and store in airtight containers; beaten eggs can be mixed and refrigerated for up to a day.
– If using marinated protein (chicken/shrimp), do it in the morning; store in a sealed container and drain excess liquid before cooking to avoid steaming the pan.
– Pre-measure sauces (soy, sesame oil, a touch of sugar) into a small jar so you can add them without pausing to measure mid-cook.
Time-Saving Tricks
– Use a wide, heavy skillet or wok so ingredients have room to sear; a hot surface shortens cook time and improves texture.
– Frozen peas are a great shortcut—toss them straight from frozen into the hot pan so they thaw quickly without getting soggy.
– Keep mise en place: have eggs, rice, veggies, and sauce within reach; once you start, it moves fast.
– Pre-shredded carrots or a bagged mirepoix can save chopping time, but toss them briefly to remove excess moisture.
Common Mistakes
– Overcrowding the pan: I once tried to fry a double batch at once and ended up steaming the rice—work in batches if needed to keep heat high.
– Using freshly cooked, hot rice: that creates clumps and a gummy texture—cooling rice first makes all the difference.
– Over-saucing: too much soy sauce will saturate the rice and mask delicate flavors; add in small amounts and taste.
– Cooking eggs at too low heat: they become custardy and won’t integrate well—use a hot pan and pull them just before fully set.
What to Serve It With
– A simple wedge of lemon or lime for brightness, especially if you’ve included shrimp or chicken.
– Quick cucumber salad or pickled vegetables to cut the richness and add crunch.
– Miso soup or a light green salad for a fuller, balanced meal.
Tips & Mistakes
Aim to keep things hot and fast—this is why a roomy, well-heated pan matters. If the rice starts to steam, either raise the heat or remove some of the ingredients and cook in two batches. Taste as you cook and add small increments of soy sauce; you can always add more but you can’t take it out.
Storage Tips
Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works. For best texture, reheat in a skillet over medium-high heat with a splash of oil, rather than microwaving, which can make the rice gummy; it will keep 3–4 days refrigerated.
Variations and Substitutions
– Soy sauce ↔ tamari or coconut aminos for gluten-free needs; reduce quantity slightly if using stronger tamari.
– Swap chicken for shrimp or firm tofu—just adjust cooking time so proteins aren’t overdone.
– Brown rice can be used but won’t get the same toasted, fluffy result; cook and chill it well beforehand.
– If you like a little sweetness, a pinch of sugar or a splash of mirin rounds flavors nicely, but use sparingly.
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Easy Copycat Benihana Fried Rice Recipes
Ingredients
Main Ingredients
- 3 cup cooked rice Cold, day-old rice works best for texture.
- 2 tbsp vegetable oil You can also use sesame oil for added flavor.
- 1 cup carrots Diced small for even cooking.
- 0.5 cup peas Frozen peas are perfect.
- 3 large eggs Whisked before cooking.
- 4 tbsp soy sauce Adjust according to taste.
- 1 tbsp green onions Chopped for garnish.
Instructions
Preparation Steps
- Begin by heating vegetable oil in a large skillet over medium-high heat. Once hot, add the carrots and peas, sautéing them for a few minutes until they soften.
- Push the vegetables to one side of the skillet and pour the eggs into the empty space. Scramble them gently until fully cooked, then mix with the veggies.
- Add the cooked rice to the skillet, breaking up any clumps. Pour in the soy sauce and stir everything together for about 5 minutes, letting the rice get slightly crispy.
- Finally, sprinkle chopped green onions over the rice, give it a final mix, and serve hot. Enjoy this homemade version of a classic dish!