There’s something so nostalgic about Benihana-style fried rice. For me, it’s the sizzle of the grill, the smell of butter and garlic in the air, and that buttery, savory flavor that makes you go for seconds before you even finish your first bite. The good news is — you can recreate that exact same taste at home without needing a teppanyaki grill.
This is the fried rice I make when I want takeout vibes without actually picking up the phone. It’s simple, fast, and honestly, way cheaper than going out. And yes, there is a little secret that makes it taste just like the real thing: garlic butter.
Why I Love Making This at Home
There’s a certain satisfaction in making this fried rice yourself. First, you get to control everything — the level of garlic, how buttery it is, how much shrimp (or any protein) you want. Second, homemade fried rice reheats beautifully, which means tomorrow’s lunch is already sorted.
Whenever I make this, I get this quiet joy from the rhythm of the process: breaking up cold rice, tossing veggies, stirring that garlicky butter through hot grains. It’s the kind of cooking that’s unfussy and relaxing.
What You’ll Need
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Shrimp – I like to use raw, peeled, and deveined shrimp. They cook quickly and stay juicy. But chicken, beef, or even just veggies work too.
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Day-old rice – This is a must. Fresh rice will clump and turn mushy. I usually spread hot rice on a tray and chill it overnight.
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MSG (optional) – Just a pinch enhances the flavor, but it’s totally up to you.
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Neutral oil – Avocado, canola, peanut, or grapeseed. Avoid olive oil.
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White pepper – Milder than black pepper and gives it that classic flavor.
And of course, the magic ingredient:
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Garlic butter – A mix of unsalted butter, garlic, and light soy sauce. I make extra because I end up putting it on everything — grilled chicken, vegetables, even toast.
How I Make the Garlic Butter
I melt unsalted butter in a small saucepan, stir in finely minced garlic, and a splash of light soy sauce. That’s it. Once it cools a little, I store it in a small jar in the fridge. This step alone brings your fried rice from “good” to “unbelievably good.”
If I know I’ll be cooking a few rice dishes throughout the week, I make a slightly larger batch. It keeps well for a week and adds flavor to just about anything.
My Favorite Way to Cook the Fried Rice
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Prep everything before you turn on the heat. Fried rice moves fast. Once the wok or pan is hot, there’s no time to chop.
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Break up the cold rice. I crumble it with my hands so every grain gets coated in flavor.
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Cook the protein first. A quick sear on the shrimp or chicken, then set it aside.
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Add oil and veggies. Carrots, peas, onions — they go in next. I keep them small and uniform so they cook evenly.
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Add the rice. A few tosses in a hot wok helps it soak up that oil.
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Season. I add MSG, white pepper, and a touch of soy sauce.
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Stir in the garlic butter. This is the moment when the kitchen smells heavenly. Everything gets glossy, flavorful, and perfectly seasoned.
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Toss the shrimp back in. One final mix and it’s done.
The trick is to use high heat and keep things moving, so nothing sits in the pan too long and gets soggy.
Cooking Tips I’ve Learned
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Dry rice is key. The difference between restaurant-style fried rice and homemade mushy rice usually comes down to moisture.
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Don’t crowd the pan. If I’m making a big batch, I cook in two rounds so everything sears instead of steaming.
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Taste as you go. Garlic butter and soy sauce both bring salt, so I adjust the seasoning slowly.
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White pepper over black. It’s subtle but it makes the flavor taste more authentic.
I’ve made this enough times to know the smell of perfectly toasted garlic butter — and once you hit that point, the rest comes together in minutes.
Sides and Pairings I Love
This fried rice is great on its own, but I often build a little hibachi-style dinner around it:
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Ginger chicken or steak on the side
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A simple cabbage salad with a sesame dressing
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Grilled veggies like zucchini and mushrooms
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A drizzle of yum yum sauce if I’m feeling nostalgic
It’s one of those meals that feels like eating out, but I don’t have to change out of my pajamas.
Storage and Reheating
Leftover fried rice keeps well in the fridge for 3–4 days. I prefer reheating it in a pan over medium-high heat for a few minutes. A quick splash of water or a bit more garlic butter brings it right back to life.
Microwaving works too, but a pan gives you that slightly toasty texture again.
FAQs
Why do I need to use day-old rice?
Because fresh rice has too much moisture. Old rice separates better, giving you that light, bouncy fried rice texture.
Can I skip the MSG?
Of course. The garlic butter brings plenty of flavor on its own.
What protein works best?
Shrimp, chicken, beef, or even tofu. You can make it vegetarian or pile in extra shrimp for more richness.
Can I use frozen vegetables?
Yes. I often use frozen peas and carrots because they cook evenly and save time.
Can I make the garlic butter ahead of time?
Yes. Store it in the fridge for up to a week. It’s a great shortcut for quick weeknight meals.
Copycat Benihana Fried Rice
This homemade Benihana-style fried rice brings all the delicious flavors of the famous teppanyaki restaurant straight to your kitchen.
Ingredients
Fried Rice
- 1½ cups day-old rice
- 1 medium carrot, chopped
- ¼ onion, chopped
- 3 scallions, chopped
- 3 garlic cloves, minced
- 2 tablespoons garlic butter (see below)
- ½ tablespoon soy sauce
- ¼ teaspoon white pepper
- ¼ teaspoon sugar
- ¼ teaspoon MSG (optional)
- ¼ teaspoon salt
- 2 eggs
Shrimp (or Protein of Choice)
- ½ pound shrimp (or chicken, steak, or tofu)
- ½ tablespoon soy sauce
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 1 teaspoon neutral oil (such as avocado oil)
Garlic Butter
- ½ cup butter, softened
- 3 cloves garlic, grated
- 3 teaspoons light soy sauce
Instructions
- Prepare the rice ahead of time by refrigerating it uncovered overnight. This helps it dry out and fry up perfectly without becoming mushy.
- For the garlic butter, mix the softened butter with grated garlic and soy sauce until smooth. Chill until firm.
- Marinate your protein with soy sauce, salt, white pepper, and a touch of oil. Meanwhile, chop the carrot, onion, scallions, and mince the garlic.
- In a large skillet or wok over high heat, cook the protein with 1 tablespoon of garlic butter until just done. Remove from the pan and set aside.
- In the same pan, heat oil and sauté the garlic for a few seconds until fragrant. Add the carrots, onions, and scallions and cook briefly until slightly softened.
- Add the rice, breaking up any clumps as you stir-fry. Cook for a few minutes until it’s heated through and slightly dry.
- Push the rice to the side of the pan. Add a bit more oil and cook the eggs until nearly set, then mix them into the rice.
- Season with soy sauce, white pepper, sugar, salt, and MSG if using. Add the garlic butter and toss everything together with the cooked protein. Stir-fry for another minute or two until everything is coated and fragrant.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 930Total Fat 66gSaturated Fat 38gTrans Fat 2gUnsaturated Fat 23gCholesterol 576mgSodium 3436mgCarbohydrates 45gFiber 2gSugar 3gProtein 39g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Every time I make this Benihana-style fried rice, I’m reminded of how a simple dish can feel special. It’s buttery, garlicky, and deeply satisfying — just like the one at the restaurant, only fresher and made exactly how I like it.
It’s my kind of comfort food: quick to throw together, easy to customize, and impossible not to go back for seconds.
