Benihana-Style Hibachi Fried Rice cravings hit hard when you realize eating out gets expensive quick. I totally get it. I mean, who doesn’t want a giant bowl of fried rice just like at the five-star restaurant, but, like, in pajamas? If you’ve ever wondered how to get that perfect texture and flavor at home (and not end up with a soggy mess), you’re in the right place! If you want to mix up your meal plan, you might also want to give our simple pork lo mein a try sometime—it’s another weeknight favorite at my place.

Ingredient Tips

Let’s be honest for a second—the magic in Benihana-Style Hibachi Fried Rice comes from using super basic, fresh ingredients, but handling them smartly. I have totally ruined this with mushy rice (tragic) before, so trust me here. Day-old rice is non-negotiable. Seriously, don’t try this with freshly cooked stuff unless you want to eat glue. Use simple veggies like carrots, onions, and peas—sometimes I’ll raid the freezer for the mixed bag and it works just fine.

But…here’s what nobody tells you: butter. Lots. Of. Butter. That signature flavor? Yup. Unsalted, and toss it in the pan at the end. Soy sauce should be the regular, not the super salty kind. If you happen to have sesame oil, just a teensy drizzle changes the whole dish, adding that “wow, did I really make this?” effect. And garlic—you can use powder in a pinch, but fresh gives the rice a tiny kick.

If you’re feeling wild, scramble an egg in the pan too. It adds color and protein, and my kids even eat it (which is close to a miracle).

Expert Tips

Okay, so here’s the part where I spill all my secrets—maybe “expert” is a stretch, but after a LOT of trial and error (and complaints from my taste testers), I figured out what actually works for Benihana-Style Hibachi Fried Rice. First off, crank the heat up. Not joking. High heat is your friend here. A big nonstick skillet or wok works best, but use what you have. Just don’t use a tiny pan unless you like chasing rice off your stove.

Another thing—don’t add soy sauce too soon. If you dump it in at the start, you’ll end up with brown mush. Wait until the veggies are cooked through and rice has warmed up, then splash it in and stir like your life depends on it. Good fried rice is all about speed. You want everything to fry, not steam.

Last bit: let some bits of the rice get crispy. Push the rice down with your spatula, then let it sit for a bit. Crispy rice = flavor gold. Trust me, this is the part where you start to feel like a hibachi chef (minus the hat and spatula tricks, obviously).

“I followed these tips and, not kidding, my husband thinks I secretly picked up takeout. Total game changer!” — Jenny C.

Step-by-Step Instructions

Alright, let’s break this down. Hands washed? Great. Grab your ingredients: leftover rice, butter, soy sauce, whatever veggies, a couple eggs, and if you’re feeling fancy—sesame oil and garlic.

Toss a big ol’ pat of butter into your pan over high heat. Once it’s bubbling, toss in your onions, carrots, and peas. Stir until the onions look see-through. Push veggies to the side, crack in an egg, scramble it fast, then mix everything up.

Dump in your rice. Smash out the clumps (use a spatula or even your hands to break ‘em—yeah, nobody’s judging). Once rice is hot and mixed with veggies, drizzle soy sauce and just a couple drops sesame oil. Stir it good. Let it sit for a minute so you get those crispy bits.

Add more butter if you want. Trust me—it’s not health food but it’s really tasty. That’s basically it. Taste, toss in chopped green onions if you want, and you’re there.

Substitutions

Let’s be real, sometimes you just don’t have all the right stuff in your fridge. No sweat, this Benihana-Style Hibachi Fried Rice is super forgiving. No butter? Use a little cooking oil, but it won’t taste quite the same—I’m obligated to warn you. Out of peas? Grab corn or omit them. Soy sauce gone? Tamari works, or even coconut aminos if you’re in that kind of mood.

Seriously, any cooked rice works, even if it’s brown or jasmine. Want extra protein? Throw in leftover chicken or shrimp instead of just egg. Heck, don’t sweat the veggies or the amounts too much. Fried rice is a “use what you got” dish. That’s its whole thing.

Make Ahead & Storage

Let’s chat about leftovers because Benihana-Style Hibachi Fried Rice actually gets better the next day. Make a double batch if you can! Pop the finished rice in a lidded container and stick it in the fridge. It’ll last three to four days easy.

When reheating, splash in a little water and cover with a paper towel—zap in the microwave in 30 second bursts until hot. Or, toss it back in the pan if you want to revive the crispy goodness. Don’t freeze it, though. The veggies can get a bit sad after thawing and it loses its bite.

Serving Suggestions

Pair with simple grilled chicken or beef skewers for a full-on hibachi night at home
Tuck it into lunchboxes—your kids might not trade it away
Top with extra green onions or sriracha for an extra pop
Serve as a side at your next family potluck—guaranteed to disappear fast

Common Questions

Why do I need day-old rice?
Day-old rice is drier, so it fries better. Fresh rice is too sticky and ends up mushy.

Can I make it without eggs?
Yep, totally optional. I skip them sometimes when I’m out (or just feeling lazy).

Do I need a wok?
Nope, use whatever big pan you’ve got. Woks are great, but not required.

Is brown rice okay?
Honestly, it works fine. Slightly chewier, but still tasty.

How do I stop the rice from sticking?
Let your pan get hot enough and keep things moving with your spatula.

Give Your Kitchen That Hibachi Vibe

There’s something kinda magical about turning out Benihana-Style Hibachi Fried Rice at home—almost feels like a secret superpower, right? All it takes is good leftover rice, plenty of butter, and a brave hand with the heat. If you love making restaurant favorites at home, the Benihana Fried Rice (Copycat) (VIDEO) – CJ Eats Recipes has a great visual guide you can check for extra confidence. With just a few tweaks, you’ll be nailing these flavors, and maybe even saving a little money for something fun. Now go get that rice sizzling—your taste buds will thank you.