A comprehensive guide to Benihana’s fried rice recipe at home! Hibachi fried rice is the most popular dish at every Japanese steakhouse! Today, I’ll break down all the tips, tricks and techniques so you’ll be able to make teppanyaki fried rice at home even better than any hibachi restaurant you’ve ever been to! And for a fraction of the cost!
Download the full recipe document here:
Benihana Fried Rice Recipe Document
Recipe
(2 servings)
Ingredients:
Safflower oil
Salt, to taste
Pepper, to taste
2 cup (10 oz. or 283 g) cooked calrose rice
2 large eggs, beaten
2 oz (56g) thinly sliced chicken breast (plus 1 teaspoon (5g) garlic butter)
½ cup (65g) yellow onion, finely diced
2 tablespoon (20g) carrot, finely diced
2 tablespoon (7g) green onion, finely sliced
2 teaspoon (8g) sesame seed
1 tablespoon (16g) Kikkoman soy sauce
1 tablespoon (15g) hibachi garlic butter (recipe below)
Directions:
- Heat oil in a large pan. Season chicken on both sides with salt and pepper. Cook until done and transfer to a cutting board. Make slices approximately ¼ inch or 1 cm thick, then turn perpendicular and make cuts ¼ inch or 1 cm thick to make small cubes. Return cut chicken to pan and add 1 teaspoon (5g) garlic butter and salt and pepper to taste. Toss chicken in garlic butter until melted and remove to a bowl.
- Wipe out the pan, return to medium heat and add oil. Once the pan is hot, add the eggs, season with salt and pepper. Break up the egg as it is cooking and once finished, add scrambled egg to the bowl with chicken.
- Wipe out the pan, return to medium heat and add oil. Once the pan is hot, add the onion and carrot and cook until they are slightly softened, about 2 minutes. Once the vegetables are cooked, add the green onion, stir to combine, and turn off the heat. Add the cooked vegetables to the bowl with the egg and chicken.
- Wipe out the pan, return to medium heat and add 2 teaspoons of oil. Once the pan is hot, add the rice and spread out in the pan. Break up large chunks of rice with a spatula and cook the rice in the hot pan for 2-3 minutes, all the while breaking up the rice and turning it over in the oil. Once the rice has heated, add the bowl of cooked ingredients and mix into the rice until they are well combined.
- After the rice and ingredients are combined, add 1 tbsp (15g) hibachi garlic butter, salt and pepper to taste, and stir until the rice and ingredients are completely coated in the melted garlic butter.
- Move the rice to one side of the pan and add the soy sauce directly to the pan. Once the soy sizzles, immediately stir the rice into the sauce. Continue stirring the rice until you no longer see any large chunks of white rice.
- Add the sesame seeds, stir until combined and serve.
- Garnish with additional sesame seeds and/or green onion.
Hibachi Garlic Butter Recipe
Ingredients:
2 tbsp (30g) unsalted butter
½ t (1.5g) minced garlic
½ t (2.5g) Kikkoman soy sauce
Directions:
- Allow butter to come to room temperature.
- Mix in garlic and soy sauce to butter until no liquid remains at bottom.
For directions on how to make larger amounts of hibachi garlic butter, see this video:
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Fried Rice
(4 servings)
Ingredients:
Safflower oil
Salt, to taste
Pepper, to taste
4 cup (20 oz. or 566 g) cooked calrose rice
4 large eggs, beaten
4 oz (112g) thinly sliced chicken breast (plus 2 teaspoon (10g) garlic butter)
1 cup (130g) yellow onion, finely diced
4 tablespoon (40g) carrot, finely diced
4 tablespoon (14g) green onion, finely sliced
4 teaspoon (16g) sesame seed
2 tablespoon (32g) Kikkoman soy sauce
2 tablespoon (30g) hibachi garlic butter
Directions:
See above.
Fried Rice
(8 servings)
Safflower oil
Salt, to taste
Pepper, to taste
8 cup (40 oz. or 1132 g) cooked calrose rice
8 large eggs, beaten
8 oz (224g) thinly sliced chicken breast (plus 4 teaspoon (20g) garlic butter)
2 cup (260g) yellow onion, finely diced
8 tablespoon (80g) carrot, finely diced
8 tablespoon (28g) green onion, finely sliced
8 teaspoon (32g) sesame seed
4 tablespoon (64g) Kikkoman soy sauce
4 tablespoon (60g) hibachi garlic butter
Directions:
See above.
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Rice Cooking Instructions:
Note: all rice should be washed before any of these methods. Just rinse rice in water 3-5 times until the water is a bit clearer than when you started. Don’t overdo it because you could overhydrate the rice. You just want a bit of the extra starch removed.
Rice Cooker (best method):
Follow instructions on the rice cooker. If you have a ‘harder rice’ option, this is ideal.
Allow rice cooked in the rice cooker to come to room temperature for 10-15 minutes before making fried rice.
Steamed Rice (2nd best method):
For steamed rice, by weight, always use an equal amount of rice (by grams) and water (by ml). So, if you’re using 180 grams of rice, use 180 ml water.
Put a steamer insert or colander in a pot and fill the pot with about ½ inch to 1 inch of water. Then put the rice and water in a bowl and put the bowl on the insert inside the pot. Bring the water up to a boil and put the lid on the pot. Reduce the heat to a simmer and simmer with the lid on for 20 minutes. After 20 minutes, turn off the heat and allow the rice to steam for 10 additional minutes with the lid on. Remove the lid and take the bowl of rice out of the pot.
Allow steamed rice to come to room temperature for 10-15 minutes before making fried rice.
Stovetop via absorption (3rd best method):
Always use a 1 rice to 1 water ratio by volume, but with 1 extra tbsp (14 ml) water added to account for evaporation. So, if you’re making 1 cup of rice, use 1 cup + 1 tbsp of water. If you’re making 2 cups of rice, use 2 cups + 1 tbsp water. 3 cups of rice, 3 cups + 1 tbsp water. Any amount is a 1 to 1 ratio with 1 extra tbsp water added.
Place washed rice in a pot with water and bring to a boil. Place the lid on the pot and turn heat down to medium-low and cook for 10 minutes. Then turn off the heat and allow rice to steam for 10 additional minutes. Take the lid off and transfer the rice to a baking sheet and fluff out the grains a bit.
With rice cooked via the stovetop method – you really want to refrigerate it uncovered for 12-24 hours before using. This will yield the best results. If this isn’t possible, allow rice to sit uncovered for several hours before using. This will allow some of the surface moisture to evaporate.
Amazon ingredient affiliate links:
Botan calrose rice: https://geni.us/5cKRQB
Nishiki calrose rice: https://geni.us/041Wsc
Kokuho rose rice: https://geni.us/oLGFv
Kikkoman soy sauce: https://geni.us/hl3mOYU
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com
