Benihana Rice Recipe

I’ve always loved the smoky, savory flavors of fried rice from hibachi restaurants, and this benihana rice recipe captures that exact feeling, with its perfectly crisp rice and rich, glossy sauce.

We’re taking the classic egg-and-onion fried rice and elevating it with a secret smoky umami glaze that gives it that distinct restaurant depth and finish. This recipe is designed to be fast, family-friendly, and a perfect side dish for chicken, steak, or shrimp. Get ready to impress everyone at the dinner table with this simple-yet-spectacular version, which easily scales up for family meals.

Restaurant-Style Benihana Rice Recipe (Ready in 20 Minutes) with Smoky Glaze

Here are the essential ingredients for creating our simple benihana rice recipe at home. We’ll use day-old rice for texture and a smoky glaze for authentic flavor.

Ingredients

• 450 g (3 cups) cooked day-old jasmine rice: The most crucial ingredient for perfect fried rice texture. Using day-old rice ensures a firm texture that won’t clump or become mushy when stir-fried. Jasmine rice provides the ideal flavor and aroma for this dish.
• 60 ml (4 tablespoons) neutral cooking oil, divided: Use a high-smoke point oil like canola, vegetable, or grapeseed oil. It’s divided to ensure proper high-heat cooking for both the eggs and the aromatics. Avoid olive oil, as it has too low a smoke point for stir-frying.
• 2 large eggs, lightly beaten: Adds richness and protein to the rice, just like the classic restaurant version. Scramble them quickly and break them into small pieces. They add visual appeal and a hearty element.
• 60 g (1/4 cup) finely diced yellow onion: Yellow onion provides a sweeter flavor compared to sharp white onion. Finely diced pieces integrate smoothly into the rice. Cook until softened before adding other ingredients to release sweetness.
• 15 g (1 tablespoon) minced garlic: Fresh garlic is essential for the fragrant aroma base. Use freshly minced garlic; pre-minced jars can taste less vibrant. Cook for just 30 seconds to avoid burning.
• 30 g (2 tablespoons) alcohol-free soy sauce: We use this in two parts: a bit for initial seasoning, and a bit for the finishing glaze. Low-sodium soy sauce helps control overall saltiness, or use tamari for a gluten-free option.
• 4 g (1 teaspoon) granulated sugar: Provides necessary balance to the salty soy sauce. A small amount helps create a slight caramelization on the rice. Essential for achieving the authentic flavor profile of restaurant fried rice.
• 30 g (2 tablespoons) unsalted butter: The secret ingredient for adding richness and a luxurious mouthfeel at the end. Stirring it in at the end provides a final glaze and creamy texture. Use unsalted butter to better control the salt level.
• 60 g (1/4 cup) chopped green onions, divided: Adds a fresh, sharp bite and vibrant green color. Divide into two portions: half for cooking, half for garnish. The fresh garnish brightens the overall flavor.
• Smoky Umami Glaze ingredients: This glaze is what makes the recipe stand out from standard fried rice. Smoked paprika provides the ‘hibachi’ flavor, and the slurry thickens it perfectly.
  • 60 ml (4 tablespoons) alcohol-free soy sauce
  • 30 ml (2 tablespoons) pure maple syrup
  • 15 ml (1 tablespoon) rice vinegar
  • 5 g (1 teaspoon) smoked paprika
  • 5 g (1 teaspoon) finely grated fresh ginger
  • 1 clove garlic, minced
  • 15 ml (1 tablespoon) toasted sesame oil
  • 5 g (1 teaspoon) cornstarch + 15 ml (1 tablespoon) cold water (slurry)

Instructions

Follow these instructions exactly to recreate this delicious benihana rice recipe at home. It’s important to work quickly with high heat for the best texture.

1. Prepare the Smoky Umami Glaze first. In a small saucepan, combine 60 ml (4 tablespoons) soy sauce, maple syrup, rice vinegar, smoked paprika, grated ginger, and minced garlic. Bring the mixture to a simmer over medium heat, stirring occasionally. In a separate small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Whisk the slurry into the simmering glaze and cook, stirring constantly, for 1-2 minutes until it thickens slightly and becomes glossy. Remove from heat and stir in the toasted sesame oil. Set aside.
2. Scramble the eggs. Heat 15 ml (1 tablespoon) neutral cooking oil in a large wok or skillet over medium-high heat. Add the lightly beaten eggs and scramble them until just cooked through. Break the eggs into small pieces as they cook and remove them from the wok, setting aside for later.
3. Cook the aromatics. Add another 15 ml (1 tablespoon) neutral cooking oil to the hot wok. Add the finely diced yellow onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for just 30 seconds until fragrant, being careful not to let it burn.
4. Stir-fry the rice. Increase the heat to high. Add the cooked day-old jasmine rice to the wok, breaking up any clumps with your spatula. Stir-fry for 3-4 minutes, allowing the rice to heat through and lightly crisp up. The secret to a good benihana rice recipe is getting those crispy edges; I usually press down on the rice gently with my spatula to ensure maximum contact with the hot pan. If your rice looks dry during this step, add a small splash (1-2 teaspoons) of extra soy sauce or water to keep it hydrated.
5. Season the rice. Add 30 ml (2 tablespoons) soy sauce and granulated sugar to the rice. Continue to stir-fry for 1-2 minutes, ensuring the rice is evenly coated and heated through.
6. Add butter and mix-ins. Push the rice to one side of the wok and add the unsalted butter to the empty space. Once melted, stir it into the rice. Add the previously scrambled eggs and half of the chopped green onions (30 g or 2 tablespoons) to the wok. Stir to combine everything thoroughly.
7. Glaze the rice. Pour 30 ml (2 tablespoons) of the prepared Smoky Umami Glaze over the rice. Stir-fry for 1 minute, ensuring the rice is coated with the glaze and allowing it to caramelize slightly. Do not add too much glaze at this stage; we want it to cling to the rice, not make it soggy. This step transforms the dish into the authentic benihana rice recipe experience.
8. Plate and serve. Gently mound the finished rice into dark ceramic bowls. Generously drizzle the remaining Smoky Umami Glaze over the top of the rice. Garnish with extra chopped green onions and a small pinch of smoked paprika. This easy benihana rice recipe will be a family favorite, perfect for healthy eating at home.

Pro Tips for Restaurant-Quality Fried Rice Texture

A great fried rice depends less on the ingredients and more on technique. To get that signature fluffy yet crispy texture, here are a few critical tips for success.

• Use Day-Old Rice: This is non-negotiable for authentic fried rice texture. Freshly cooked rice has too much moisture, which makes it clump together and get mushy when stir-fried. The day-old rice from the fridge is essential for achieving a firm, separate grain texture.
• High Heat is Key: Your wok or large skillet should be smoking hot before adding the rice. This high temperature prevents steaming and encourages a slight crisping on the edges of the grains, which is key to restaurant-quality flavor.
• Don’t Overcrowd the Pan: If you’re doubling the recipe, work in batches. Overcrowding drops the temperature rapidly and causes the rice to steam instead of fry. A hot pan ensures crisping and prevents sogginess.
• Pre-Prep Everything: Stir-frying moves fast; having all ingredients ready before you start cooking prevents mistakes and ensures even cooking. Chop your vegetables and mix the glaze ahead of time.

Easy Variations and Add-Ins

This recipe is incredibly versatile and great for family dinners. You can easily adapt this benihana rice recipe to include additional protein and vegetables, transforming it from a side dish into a complete meal.

• Add Protein: For a complete meal, stir-fry a diced chicken breast, shrimp, or steak separately and add it back in with the eggs and green onions in step 6.
• Extra Vegetables: Add diced carrots, peas, or corn during the aromatic step (step 3) for extra color and nutrition. I like to keep a bag of frozen mixed vegetables on hand for this shortcut during busy weeknights.
• Spicy Twist: If you enjoy heat, add a teaspoon of sriracha to the glaze mixture for a spicy kick.

FAQs

What kind of rice is best for this benihana rice recipe?

Jasmine rice is the standard choice for its texture and flavor profile, as it holds up well during stir-frying. It’s important to use day-old rice that has dried out in the fridge. Avoid long-grain or instant rice, which won’t give you the desired restaurant texture.

What if I don’t have a wok?

You can use a large cast iron skillet or a stainless steel skillet. The key is to have a cooking surface that retains high heat efficiently. A large non-stick skillet can also work, but be cautious with high heat as it can damage the pan’s surface over time.

Can I make this a vegetarian meal?

Yes, absolutely. The recipe’s primary flavor base comes from the rice and glaze. You can easily adapt this for a vegetarian or vegan diet. Simply skip the eggs in step 2 and substitute extra vegetables like mushrooms or edamame for protein. Ensure your soy sauce and other ingredients meet vegan requirements if needed.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the microwave, or my preferred method: warm it in a skillet over medium-high heat with a little extra oil until piping hot. This helps re-crisp the edges.

Can I skip the glaze step?

While you technically can, the smoky umami glaze is what truly differentiates this recipe from standard egg fried rice and provides the authentic Benihana flavor. The glaze adds a layer of complexity that transforms the dish from simple fried rice into something special. It’s worth the extra few minutes of prep.

Why do I add the butter at the very end?

Adding butter at the end maximizes its flavor and richness, coating the rice and adding a glossy finish without burning during the stir-frying process. It’s a key technique for achieving a luxurious mouthfeel in many restaurant-style rice dishes.

Conclusion

This easy benihana rice recipe delivers on that smoky, salty, and slightly sweet flavor profile you crave from the restaurant, all from the comfort of your kitchen. The secret glaze and simple technique make it truly special for busy weeknights, offering a great alternative to fast food. Pin this recipe for your next family dinner and share this culinary magic with your loved ones. Enjoy bringing the hibachi home!

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