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A bowl of freshly made Benihana chicken fried rice topped with green onions and sesame seeds, served with yum yum sauce on the side.

benihana chicken fried rice recipe

This homemade Benihana Chicken Fried Rice recipe delivers the authentic teppanyaki-style flavor with tender chicken, fluffy eggs, garlic butter, and perfectly seasoned jasmine rice—just like at the restaurant!

  • Total Time: 25

Ingredients

Scale
  • 2 cups cooked jasmine rice (preferably a day old)
  • 1 cup boneless, skinless chicken breast (diced)
  • 2 tbsp vegetable oil (or sesame oil for extra flavor)
  • 2 eggs, beaten
  • ½ cup frozen peas and carrots
  • ¼ cup chopped onion
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce (optional but adds umami flavor)
  • ½ tsp salt
  • ½ tsp black pepper

Instructions

Cook chicken, scramble eggs, sauté veggies, stir-fry rice, season, add garlic butter, and serve.

Notes

  • Day-old rice gives the best texture, so use it if possible.
  • High heat is key to replicating the smoky flavor from hibachi-style cooking.
  • Chicken breast works best, diced into small, even pieces.
  • Garlic butter is the secret ingredient that defines the signature Benihana taste.
  • Low-sodium soy sauce ensures a balanced flavor without being too salty.
  • Vegetables like peas and carrots are traditional, but you can swap in other favorites like mushrooms or bell peppers.
  • Scramble eggs separately before adding to avoid overcooking them.
  • Customize: You can swap chicken for shrimp, tofu, or add chili for a spicy version.
  • Storage: Leftovers can be kept in an airtight container in the fridge for up to 3 days. Reheat in a pan for the best texture.
  • Author: Aida
  • Prep Time: 10
  • Cook Time: 15

Nutrition

  • Serving Size: 2-3