Benihana Chicken Fried Rice Recipe

The first time I visited Benihana, I was surprised that something as simple as chicken fried rice could be so impressive. The rich flavors and perfect texture made me want to recreate it at home. After a few attempts, I’m excited to share my version of this beloved dish.

In this article, I will show you how to make this delicious rice from scratch using simple and everyday ingredients. You don’t have to be a professional chef to get it right!

From the secret to that irresistible garlic butter to handy tips for perfecting the texture, I’ll guide you every step of the way. Plus, I’ll share some variations you can try to add your twist to the dish!

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25-30 minutes
• Servings: 04 servings 
• Calories: 450-470 kcal
• Cost of ingredients: $7 USD

Chicken fried rice is loved worldwide, but did you know it’s prepared differently depending on the region? In Japan, like at Benihana, it’s all about that rich garlic butter flavor, while in China, soy sauce and vegetables take the spotlight.

Some versions even use chicken thighs for a juicier bite, while others opt for chicken breast for a leaner, firmer texture. The magic of Benihana’s chicken fried rice lies in the simplicity of using fresh ingredients and a careful balance of flavors.

For the perfect fried rice, use chicken breast—it absorbs the flavors well and cooks quickly. Avoid overcooking the chicken to keep it tender. A wok or a large skillet is ideal to give the rice that crispy, slightly charred texture that makes this dish special.

Essential Equipment

To make this Benihana Chicken Fried Rice, you’ll need a wok or large skillet to cook everything evenly and get that crispy texture. A sharp knife is essential for chopping the chicken and vegetables quickly. A cutting board ensures safety while prepping your ingredients.

A spatula will help you stir and flip the rice with ease. Measuring spoons are optional, but they can help with precise seasoning if you prefer.

Ingredients I used 

For this delicious Benihana Chicken Fried Rice, I gathered a few simple ingredients to bring the authentic flavors to life. Here’s what I used:

Step by step guide to make it well

I followed these steps to make it prepare as you can read it all

Step 1: Prepare the Rice

Cook 2 cups of uncooked rice using 4 cups of water and a pinch of salt. Bring it to a boil, reduce heat, and cook covered for 20 minutes. Once done, spread the rice on a shallow pan and cool it in the fridge until it reaches room temperature or cooler.

Step 2: Make Garlic Butter

Mix 2 2/3 tablespoons of softened sweet butter with 1 1/3 finely minced garlic cloves in a bowl until well blended. Mash the garlic into a paste using the side of a knife, then stir it into the butter.

Step 3: Prep the Chicken and Vegetables

Cube 4–5 1/3 ounces of boneless, skinless chicken breast into small pieces. Dice 2/3 cup of onion and slice 1/4 cup of green onion thinly. Thaw 1/3 cup of frozen peas and 1/3 cup of frozen carrots if using.

Step 4: Scramble the Eggs

In a pan, cook 2 beaten eggs with 2/3 teaspoon of sesame oil. Once cooked, chop them into small pieces and set aside.

Step 5: Cook the Onion and Chicken

Heat 1 1/3 tablespoons of sesame oil in a wok or large pan over medium heat. Add the 2/3 cup of diced onion and cook for 5 minutes until soft.

Then, add the cubed chicken, season with 1/3 teaspoon of salt and 1/3 teaspoon of black pepper, and cook for 5-7 minutes until the chicken is cooked through. Add 1 tablespoon of garlic butter, then stir in the thawed peas, carrots, and green onions. Cook for another 5 minutes.

Step 6: Add the Rice and Butter

Add 2 tablespoons of garlic butter to the pan. Stir in the cooled 2 2/3 cups of cooked rice, a handful at a time. Mix well and cook for 5-7 minutes, stirring often.

Step 7: Final Touches

Add the chopped scrambled eggs, 1 1/3 tablespoons of low-sodium soy sauce, and the remaining 1/3 teaspoon of salt and 1/3 teaspoon of black pepper. Mix everything well. If using, sprinkle 1 1/3 tablespoons of toasted sesame seeds on top, give a final stir, and serve!

For the best texture, use long-grain rice like Jasmine or Basmati, and cool it before frying. Let the rice firm up in the fridge for a crispy, charred finish. If you’re missing sesame oil, use olive oil, but the flavor won’t be quite the same.

You can also switch up the protein with shrimp, beef, or tofu, and add extra veggies like bell peppers or mushrooms. For a spicy kick, add chili oil or sliced jalapeños to give it a nice heat.

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