Benihana Chicken Fried Rice Recipe

I swear, nothing makes a weeknight feel more special than bringing home the restaurant experience in a single skillet.

That moment you crave Benihana fried rice but don’t want to leave the house, this copycat recipe delivers the satisfying flavors of the restaurant right to your kitchen. We’ll recreate the tender chicken, savory rice, and perfect texture that makes this easy benihana chicken fried rice recipe so popular. The key to this benihana chicken fried rice recipe is the unique smoky paprika-garlic glaze that truly makes this version special. It’s designed for easy weeknight cooking, using simple techniques and common ingredients to get a hearty family meal on the table fast. A great way to use up leftover rice, making it a budget-friendly alternative to takeout. Get ready for a flavorful one-pan meal that everyone will ask for again and again, especially once they try this benihana chicken fried rice recipe.

Ingredients

This benihana chicken fried rice recipe uses simple, high-impact ingredients. The goal is to maximize flavor and texture with minimal effort to achieve that restaurant-style taste at home.

• 450 g / 1 lb boneless, skinless chicken thighs: Cut into small 1 cm (1/2-inch) dice for quick cooking and even distribution in the rice. Thigh meat stays moist and flavorful under high heat, unlike chicken breast which can dry out. Pat the chicken dry with paper towels before dicing to encourage browning.
• 3 large eggs: Beat well with a pinch of salt and pepper. These are scrambled separately at the beginning to create tender, fluffy pieces for the finished fried rice. Use room temperature eggs for fluffier results.
• 30 ml / 2 tablespoons neutral cooking oil (canola or grapeseed): Used for high-heat cooking and searing the chicken and vegetables. A neutral oil ensures the flavor of the chicken and sauce comes through. Split into two parts: 1 tablespoon for the chicken, 1 tablespoon for the veggies.
• 30 g / 2 tablespoons unsalted butter: Adds richness and depth to the fried rice, contributing to the restaurant-style flavor profile. Use a high-quality butter for better flavor. Split into two parts: 1 tablespoon for the eggs, 1 tablespoon for the vegetables.
• 1/2 medium yellow onion, finely diced: Provides a savory base and sweetness when sautéed. Ensure the dice size matches the carrots for even cooking time. Avoid larger chunks as they will steam rather than caramelize during the stir-fry.
• 4 cloves garlic, minced: A foundational aromatic for a savory fried rice base. Mince finely to ensure the flavor spreads evenly. Keep separate from the onion initially to avoid burning before the onion softens.
• 120 g / 1/2 cup frozen peas: Add a pop of color and natural sweetness to the rice. No need to thaw; they cook quickly in the hot skillet when added at the end. Can be swapped for frozen corn for variety.
• 120 g / 1/2 cup carrots, finely diced: Adds texture, color, and a subtle sweetness. Dice smaller than the onion so they cook thoroughly and become tender-crisp in the short sauté time. Peel the carrots first for best results.
• 700-800 g / 3 cups cooked day-old jasmine rice, chilled and fluffed: This is non-negotiable for true fried rice texture; fresh rice will be too moist and soggy. Jasmine rice provides the best flavor and texture for this recipe; short-grain or sushi rice will be too sticky. Break up any clumps before adding to the skillet.
• 45 ml / 3 tablespoons alcohol-free soy sauce: Provides the rich, salty, umami flavor without the high alcohol content found in some soy sauces. Use low-sodium soy sauce if you are watching salt intake. This is added to the main rice mixture to season it directly.
• 5 ml / 1 teaspoon toasted sesame oil: Adds a finishing note of nutty aroma and flavor. Do not add this earlier in the cooking process as the high heat can turn it bitter; add at the end to maximize flavor.
• 1/4 teaspoon white pepper: Provides a gentle spice and aroma that is classic in fried rice. White pepper has a different flavor profile than black pepper; use white pepper for authenticity. A small amount prevents overpowering the delicate flavors of the glaze.
• For the Smoky Paprika-Garlic Glaze: This glaze adds a unique savory-sweet and smoky flavor to this copycat benihana chicken fried rice recipe, distinguishing it from standard fried rice. The slurry creates a glossy, thick texture that coats the rice instead of just soaking in. You’ll need: 120 ml / 1/2 cup vegetable stock, 15 ml / 1 tablespoon alcohol-free soy sauce, 10 g / 1 tablespoon (packed) dark brown sugar, 5 g / 1 teaspoon smoked paprika, 2 cloves garlic minced very fine, 7 g / 1 tablespoon cornstarch, and 15 ml / 1 tablespoon water for the slurry.
• For Garnish: 30 g / 1/4 cup fresh scallion greens, thinly sliced: Adds a fresh, oniony bite and bright color contrast to the finished dish. Use only the green parts; save the white parts for another use or add a small amount to the sauté mix if desired.

Instructions

Here are the steps for making your own benihana chicken fried rice right at home. The key is working quickly over high heat and using separate steps to build layers of flavor.

1. Prepare the Smoky Paprika-Garlic Glaze: In a small saucepan, combine the vegetable stock, 1 tablespoon alcohol-free soy sauce, dark brown sugar, smoked paprika, and finely minced garlic. Bring the mixture to a simmer over medium heat, stirring constantly until the brown sugar has fully dissolved into the liquid. In a separate small bowl, whisk together the cornstarch and water to create a smooth slurry; whisk the slurry into the simmering glaze mixture and continue cooking for 1-2 minutes until it thickens to a glossy, pourable consistency. Remove from heat and set aside.
2. Sear the Chicken: Heat 15 ml (1 tablespoon) of neutral cooking oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook, stirring frequently, until the pieces are golden brown and cooked all the way through, which typically takes about 5-7 minutes. Transfer the cooked chicken to a clean plate and set it aside.
3. Scramble the Eggs: Reduce the heat to medium and add 10 g (1 tablespoon) of butter to the skillet. Pour in the beaten eggs and scramble them gently, stirring until they are just set but still moist; avoid overcooking the eggs, as they will finish cooking when added back into the rice. Break the cooked eggs into small pieces with your spatula and transfer them to the plate with the chicken.
4. Sauté Aromatics and Vegetables: Add the remaining 15 ml (1 tablespoon) of neutral cooking oil and 20 g (1 tablespoon) of butter to the skillet over medium heat. Add the finely diced yellow onion and minced garlic, sautéing for 2-3 minutes until they become fragrant and softened. Add the diced carrots and continue cooking for another 3-4 minutes until they are slightly tender-crisp.
5. Fry the Rice: Increase the heat to medium-high and add the chilled, fluffed day-old jasmine rice to the skillet. Stir-fry constantly for 3-5 minutes, breaking up any large clumps of rice with your spatula until the grains are heated through and begin to develop a slight crispiness on the edges. This high-heat frying process is critical for achieving true restaurant-style texture, perfect for a benihana chicken fried rice at home. If you notice your rice clumps up and steams rather than frying, increase the heat further and let the rice sit for 30 seconds before stirring quickly to let some moisture evaporate.
6. Combine All Ingredients: Return the cooked chicken, scrambled eggs, and frozen peas to the skillet with the rice. Add the 3 tablespoons of alcohol-free soy sauce, toasted sesame oil, and white pepper. Toss everything together vigorously to combine well, cooking for an additional 2-3 minutes to ensure all ingredients are hot and the flavors have melded.
7. Glaze and Finish: Pour approximately half of the prepared smoky paprika-garlic glaze over the fried rice mixture. Toss vigorously again to ensure all components are coated evenly, cooking for 1-2 minutes until the rice absorbs the glossy coating and develops a rich, inviting color. This step adds the signature flavor profile of this specific benihana chicken fried rice recipe.
8. Serve and Garnish: Serve the fried rice hot in individual bowls. Drizzle the remaining smoky paprika-garlic glaze in a zigzag or swirl pattern over each portion to create a glossy sheen. Garnish generously with the thinly sliced scallion greens for a fresh, vibrant pop of color and flavor right before serving.

Why Day-Old Rice Is Non-Negotiable for Restaurant-Style Fried Rice

The key to avoiding soggy, mushy fried rice is using day-old, chilled rice. Freshly cooked rice retains too much moisture, causing it to steam when added to the wok instead of frying and caramelizing.

Chilling the rice allows the starches to firm up and separate, resulting in a perfectly textured dish where each grain is distinct and lightly crispy. If you don’t have day-old rice, cook a fresh batch, spread it evenly on a baking sheet, and refrigerate or freeze for 30 minutes to quickly dry it out before starting this benihana chicken fried rice recipe.

Make-Ahead Prep and Meal Prep Tips

• Prepare the Glaze in Advance: The smoky paprika-garlic glaze can be made up to 3 days ahead of time and stored in the refrigerator in an airtight container.
• Chop Vegetables Ahead: Dice the carrots, onion, and garlic up to 2 days ahead and store them in the refrigerator in separate containers; this cuts down on prep time significantly. When I make this for weeknight meal prep, I almost always use the ‘cook rice a day early’ shortcut because it helps me get the whole meal done in about 15 minutes the next day, which is essential when the family is hungry after school.
• Pre-cook the Rice: Cook the rice a day early and chill it according to the instructions to be ready for the stir-frying process.
• Leftover Storage: Store leftover fried rice in an airtight container in the refrigerator for 3-4 days; reheat in a large skillet to restore some crispiness.

Benihana Fried Rice Variations and Add-Ins

• Add Different Proteins: While this benihana chicken fried rice recipe calls for chicken, feel free to add other proteins like shrimp, diced steak, or a combination for a ‘Hibachi style’ feel.
• Kid-Friendly Adjustments: If the smoky paprika glaze is too strong for picky eaters, reduce the amount of paprika or serve the glaze on the side for dipping.
• Additional Vegetables: Customize the recipe by adding different vegetables like finely diced bell peppers, water chestnuts, or edamame for extra color and texture.

FAQs

Can I use a different kind of rice?

Jasmine rice is recommended for its fragrance and texture, but you can also use chilled medium-grain white rice or short-grain brown rice for a healthier version. Avoid long-grain white rice as it can be less fragrant.

My fried rice turned out soggy. What went wrong?

The most common causes of soggy fried rice are using fresh rice (not day-old), overcrowding the skillet, or adding too much liquid. Make sure to cook in batches if necessary, ensuring each grain gets enough heat to crisp up.

Can I make this vegetarian or vegan?

Yes, easily. Replace the chicken with firm diced tofu (press first to remove moisture) and swap the eggs for a plant-based alternative or just increase the amount of vegetables to make a delicious vegetarian fried rice.

What makes this a Benihana-style copycat recipe?

The key elements are the savory-sweet flavor profile, the use of chicken thighs, and the specific technique of adding the smoky paprika-garlic glaze at the end to create a rich coating rather than simply seasoning with soy sauce.

How do I get the rice to get crispy?

The heat must be high, and the pan should be large enough to hold the rice without overcrowding. Stir-fry constantly for at least 3-5 minutes before adding other ingredients to dry out the rice and encourage crisping.

Is alcohol-free soy sauce required for this benihana chicken fried rice recipe?

No, regular soy sauce can be used, but the alcohol-free version provides a slightly milder, less acidic flavor that works well in copycat recipes, especially for kids. Low-sodium soy sauce is another great option.

Conclusion

This easy benihana chicken fried rice recipe brings the restaurant experience right to your home kitchen, with a special smoky glaze that sets it apart from standard takeout. It’s a fast, flavorful, and hearty meal perfect for any busy weeknight, using simple ingredients and a straightforward technique that delivers exceptional results.

Make this dish this week for your family, pin the recipe for later, and enjoy a delicious meal that’s better than getting takeout.

benihana chicken fried rice recipe

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• Author: Liana Brooks
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This copycat Benihana chicken fried rice recipe recreates the restaurant’s flavors using tender chicken, savory rice, and a unique smoky paprika-garlic glaze. It’s designed for easy weeknight cooking, using simple techniques and common ingredients for a hearty family meal.

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Ingredients

Scale 1x2x3x

• 450 g (1 lb) boneless, skinless chicken thighs, cut into small dice
• 3 large eggs, beaten with salt and pepper
• 30 ml (2 tablespoons) neutral cooking oil, divided
• 30 g (2 tablespoons) unsalted butter, divided
• 1/2 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 120 g (1/2 cup) frozen peas
• 120 g (1/2 cup) carrots, finely diced
• 700–800 g (3 cups) cooked day-old jasmine rice, chilled and fluffed
• 45 ml (3 tablespoons) alcohol-free soy sauce
• 5 ml (1 teaspoon) toasted sesame oil
• 1/4 teaspoon white pepper
• For the Smoky Paprika-Garlic Glaze:
• 120 ml (1/2 cup) vegetable stock
• 15 ml (1 tablespoon) alcohol-free soy sauce
• 10 g (1 tablespoon) dark brown sugar
• 5 g (1 teaspoon) smoked paprika
• 2 cloves garlic, minced
• 7 g (1 tablespoon) cornstarch
• 15 ml (1 tablespoon) water
• For Garnish:
• 30 g (1/4 cup) fresh scallion greens, thinly sliced

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Instructions

1. Prepare Smoky Glaze: In a saucepan, combine vegetable stock, soy sauce, brown sugar, paprika, and minced garlic; simmer until sugar dissolves. Whisk cornstarch and water separately, then whisk into the simmering liquid. Cook for 1-2 minutes until glossy and thickened; set aside.
2. Sear Chicken: Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add diced chicken and cook for 5-7 minutes, stirring until golden brown and cooked through. Remove chicken to a clean plate.
3. Scramble Eggs: Reduce heat to medium and add 1 tablespoon of butter to the skillet. Pour in beaten eggs and scramble gently until just set. Break into small pieces and add them to the plate with the chicken.
4. Sauté Vegetables: Add remaining oil and butter to the skillet over medium heat. Sauté onion and minced garlic for 2-3 minutes. Add diced carrots and cook for another 3-4 minutes until tender-crisp.
5. Fry Rice: Increase heat to medium-high. Add chilled day-old rice to the skillet and stir-fry continuously for 3-5 minutes, breaking up clumps, until the grains are heated through and begin to crisp on the edges.
6. Combine Ingredients: Return cooked chicken, scrambled eggs, and frozen peas to the skillet with the rice. Add soy sauce, sesame oil, and white pepper. Toss vigorously for 2-3 minutes to combine everything thoroughly.
7. Glaze and Finish: Pour about half of the prepared glaze over the fried rice mixture. Toss vigorously for 1-2 minutes until all components are evenly coated with the glossy sauce.
8. Serve and Garnish: Serve the fried rice hot in individual bowls, drizzling the remaining glaze over each portion and garnishing generously with thinly sliced scallion greens.

Notes

To avoid soggy fried rice, use day-old chilled rice. If you don’t have day-old rice, cook a fresh batch, spread it on a baking sheet, and refrigerate or freeze for 30 minutes to quickly dry it out. Leftover fried rice can be stored in an airtight container for 3-4 days and reheated in a skillet to restore crispiness.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stir-frying
• Cuisine: Japanese-American

Nutrition

• Serving Size: 1 serving
• Calories: 450 calories
• Sugar: 3g
• Sodium: 650mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 150mg

Keywords: fried rice, chicken, benihana copycat, hibachi, weeknight meal, easy dinner, stir-fry, smoky glaze, restaurant style, one-pan meal