Benihana Hibachi Chicken Rice Recipe

Okay, so let’s just talk about this for a second. If you’ve ever sat at one of those big hibachi tables at Benihana, you already know the fried rice is, like, the star of the show. I mean, the chefs flip eggs in the air, they make that onion volcano, and everybody is clapping and laughing. But when the fried rice hits the plate? Oh wow, that’s when you really start smiling.

Now, here’s the cool part. You don’t need to wait for a special night out just to eat it. Nope. You can actually make Benihana Hibachi Chicken Rice Recipe right at home. And honestly, it’s not as tricky as it looks. With a few simple steps and, you know, some little secrets, it turns out so, so good.

I’ve tried this dish so many times, and every single time I make it, people always ask for seconds. It’s buttery, it’s garlicky, it’s just, well, kind of perfect. And today I’m sharing all of that with you. So grab your pan, get ready, and let’s make this yummy rice together-because trust me, it’s even better when you do it yourself.

What Does Benihana Hibachi Chicken Rice Taste Like?

This dish is all about balance. The rice is fluffy yet slightly crisp, with each grain coated in savory soy sauce and buttery garlic. That deep umami flavor is the signature taste of hibachi fried rice.

The chicken brings in a tender, juicy bite with a light sear, seasoned simply with salt, pepper, and garlic butter. The vegetables-finely diced onions, carrots, and green onions-add sweetness and freshness, rounding out the richness of the rice and chicken.

Together, every bite feels indulgent yet comforting. It’s hearty enough for a full meal, but light enough that you’ll find yourself reaching for seconds without hesitation.

Ingredients Required for Benihana Hibachi Chicken Rice Recipe

Here’s the list of Ingredients you’ll need to make this Benihana Hibachi Chicken Rice

• 2 cups cooked calrose rice (about 1 cup uncooked)
• 2 oz thinly sliced chicken breast cutlets
• 2 large eggs, whisked
• ½ cup finely diced yellow onion
• 2 tbsp finely diced carrot
• 2 tbsp thinly sliced green onion tops
• 2 tbsp garlic butter (see below)
• 1 tbsp soy sauce (Kikkoman recommended)
• 2 tsp sesame seeds
• Neutral oil (vegetable, canola, or safflower)
• Salt and pepper to taste

For the Garlic Butter:

• 2 tbsp unsalted butter (softened)
• ½ tsp minced garlic
• ½ tsp soy sauce

Kitchen Utensil You’ll Need

1. Large cast iron or nonstick skillet
2. Cutting board and sharp knife
3. Mixing bowls
4. Wooden spoon or spatula
5. Measuring spoons and cups

Prep Time: 20 minutes
Cook Time: 15 minutes

How to Make Benihana Hibachi Chicken Rice

Simply follow the steps given below to make your Benihana Hibachi Chicken Rice at home

1: Prepare the rice
Cook 1 cup calrose rice (using a rice cooker, steaming method, or stovetop absorption). Let it cool to room temperature or refrigerate for several hours. This prevents soggy fried rice.

2: Make the garlic butter
Mix softened butter with minced garlic and soy sauce until smooth. Set aside.

3: Cook the chicken
Heat oil in a skillet over medium heat. Season chicken with salt and pepper, then cook until golden and cooked through. Slice into tiny cubes, return to the pan with 1 tsp garlic butter, and coat evenly. Remove to a bowl.

4: Scramble the eggs
Wipe out the pan, add oil, and cook the whisked eggs. Break them into small pieces as they set, then remove to the bowl with chicken.

5: Sauté the vegetables
Add onion and carrot to the pan with a bit of oil. Cook until soft, then stir in green onion. Transfer to the chicken and egg bowl.

6: Fry the rice
Add oil to the skillet, then spread the rice evenly. Let it cook undisturbed for 2 minutes before stirring. Add chicken, egg, and vegetables back in. Stir in garlic butter, then push rice aside and pour soy sauce directly into the pan to caramelize. Mix everything together, sprinkle with sesame seeds, and serve hot.

Some Tasty Ways To Customize and Serve This Benihana Hibachi Chicken Rice

1. With grilled steak – We love pairing the rice with a juicy hibachi-style steak. The smoky flavor of the meat just melts into the garlicky rice.

2. Alongside shrimp – Honestly, hibachi shrimp is one of our favorites with this rice. The sweetness of shrimp and the savory rice balance each other so well.

3. With teriyaki chicken – If you add a drizzle of teriyaki glaze, it makes the rice taste even richer. We’ve done this at home, and it’s a hit every time.

4. Topped with a fried egg – On lazy mornings, we’ve actually turned this into breakfast by topping it with a runny egg. The yolk mixes in perfectly.

5. With stir-fried veggies – Sometimes we skip extra meat and just load it up with zucchini, mushrooms, or bell peppers. It feels lighter but still filling.

6. Served with miso soup – A small bowl of miso on the side makes it feel just like a restaurant meal. We always do this when we’re craving comfort food.

7. Wrapped in lettuce cups – We tried this once and it was so fun! Scoop the rice into crisp lettuce leaves and eat it with your hands-it’s fresh and crunchy.

8. As a side to sushi night – When we make sushi at home, we always keep some hibachi rice around. It’s the perfect side dish to balance rolls.

9. With spicy mayo or yum yum sauce – Dipping each bite of rice into a little sauce is next-level good. We swear it tastes just like the real hibachi table.

10. On its own, straight from the pan – Honestly, sometimes we don’t pair it with anything at all. Just a big spoon, hot rice, and we’re happy.

Some Tips on This Benihana Hibachi Chicken Rice Recipe

1. Use day-old rice
Cold rice works best. Fresh rice is too soft and sticky. Put it in the fridge first.

2. Don’t skip the garlic butter
This is the big secret. It makes the rice taste just like Benihana.

3. Cut the chicken small
Tiny bites cook faster and taste better in the rice.

4. Cook on high heat
Hot pans give the rice that yummy, slightly crispy bite.

5. Scramble eggs first
Make the eggs, then set them aside. That way, they don’t overcook.

6. Add soy sauce slowly
Start with a little, then taste. Too much can make the rice salty.

7. Use fresh veggies
Onion, carrot, and green onion give the rice crunch and color.

8. Don’t stir too much
Let the rice sit for a bit in the pan. It makes the rice taste smoky.

9. Taste as you go
Keep tasting while cooking. That’s how you make it just right for you.

10. Serve it hot
This rice tastes best right from the pan. Warm, buttery, and so good!

How to Store and Reheat Benihana Hibachi Chicken Rice

Store leftover hibachi chicken rice in an airtight container in the fridge for up to 3 days. To reheat, warm it in a skillet with a splash of oil for the best texture. You can also microwave it for 1–2 minutes, but stirring halfway helps keep the rice fluffy.

Common Queries on This Benihana Hibachi Chicken Rice Recipe

Here, we’ve got you covered with some common questions about the Benihana Hibachi Chicken Rice that people often ask.

1. What is Benihana hibachi chicken rice?

It’s the famous fried rice you get at Benihana, cooked right on the hibachi grill. It has tender chicken, scrambled eggs, veggies, soy sauce, and their special garlic butter. Every bite is full of flavor.

2. Why is Benihana rice so good?

From my experience, it’s all about the garlic butter and the way they let the soy sauce caramelize on the hot grill. That little step makes the rice taste rich and smoky.

3. What is Benihana’s most popular dish?

Whenever I go, hibachi chicken rice is the dish people talk about most. Sure, they love the steak and shrimp too, but the fried rice is the one everyone craves.

4. Can I make Benihana hibachi chicken rice at home?

Yes, and I’ve done it many times. You just need cooked rice, chicken, eggs, veggies, soy sauce, and garlic butter. A cast iron pan works great if you don’t have a hibachi grill.

5. What kind of rice does Benihana use?

They usually use short-grain rice, like Calrose. I tried using regular long-grain rice before, but it didn’t have the same fluffy texture. Short-grain is definitely the way to go.

6. Do I need day-old rice to make it?

I’ve found that day-old rice works best because it’s a little drier. Fresh rice can get mushy when you fry it, but if you chill it for a few hours, it works too.

7. What goes in the garlic butter?

When I tried it, I used butter, minced garlic, and a splash of soy sauce. That’s really all it takes, and it makes the rice taste just like the restaurant version.

8. Can I add other proteins instead of chicken?

Oh yes, I’ve swapped in shrimp, steak, and even tofu. The recipe is super flexible. Just cook your protein first, then stir it back in at the end with the rice.

9. How do I keep the rice from sticking to the pan?

From my experience, a well-oiled pan and letting the rice sit for a minute before stirring helps a lot. Don’t move it too quickly-you want those little crispy bits on the bottom.

10. Can I make this ahead of time?

Yes! I often make a big batch and keep it in the fridge. It reheats really well in a skillet with a little oil, almost like fresh.

Now you know the Benihana Fried Rice Secrets, you can enjoy this restaurant-style hibachi chicken rice any time you want-without leaving home. With just a few pantry staples and some simple techniques, you’ll master one of the most iconic Japanese steakhouse dishes. Try it this week and wow your family with authentic Benihana hibachi chicken rice. And trust me-once you taste it, you’ll want to make it again and again!

Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.