Easy Copycat Benihana Fried Rice Recipes
If you’ve ever watched a chef at Benihana flip rice like it’s a magic trick and thought, “I could do that if I owned a wok and had my life together,” welcome. This is my slightly messy, definitely tasty copycat of the fried rice you pretend to make on date night but really make on Thursday at 6:12 p.m. It hits that salty-sweet spot, has just enough char to make it feel fancy, and requires zero theatrical onion juggling. You will feel like a kitchen wizard and a small liar.
My husband once tried to “help” by seasoning the rice with his idea of flair: three spoonfuls of sugar, a splash of maple syrup, and a dramatic wink. The rice tasted like breakfast-for-dinner and he proudly announced the new recipe name: Sugar Surprise. The kids ate it anyway because, and I quote, “it has pineapple.” I forgave him because he did the dishes after—but only until I realized he washed them with only one hand. Romance and hygiene, both in short supply.
Why You’ll Love This Easy Copycat Benihana Fried Rice Recipes
– It tastes like restaurant fried rice but doesn’t require wearing a chef’s hat or lying about your smoke alarm going off.
– Uses pantry staples, so you can impress people without actually grocery shopping. Score.
– Fast enough for weeknights; fancy enough for pretending you were Pinterest-level organized.
– Customizable: meat, tofu, or the neighbor’s leftover mystery meat—no judgment if you’re honest with yourself.
Time-Saving Hacks
– Use day-old rice from the fridge. Fresh rice = soggy, sad rice. Stale-ish rice = crisp, fry-able success.
– Buy pre-chopped veggies or use a frozen mix. Yes, it’s a little lazy. Yes, the world keeps turning.
– Cook everything in one pan if you must. It’s slightly wrong but your dish pile will thank you. Pop the eggs in the side, shove veggies to one corner like Tetris, and pretend you planned it.
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Serving Ideas
– Serve with thinly sliced scallions and a lemon wedge. Looks intentional.
– Put a fried egg on top if you’re feeling triumphant or under-caffeinated.
– Pair with a simple cucumber salad or some gyoza you picked up on the way home because we are not the Iron Chef tonight.
– Serve with wine if the kids drove you nuts. If they didn’t, drink the wine anyway—celebrate small mercies.
What to Serve It With
– Easy add-ons: grilled chicken, shrimp, or tofu—just toss them on top and call it a protein upgrade.
– Side hustle: miso soup, edamame, or that frozen spring roll stash you keep pretending you’ll eat but never do.
– Kid-approved: ketchup on the side. I know, I judge quietly too.
Tips & Mistakes
– Don’t crowd the pan. If your rice steams, you lose the good crispy bits. I learned this after trying to make enough for a small army.
– Use cold rice. If you don’t have time, spread it on a tray and blast it with a fan. Yes, I’ve done that. The dog judged me.
– Sesame oil is tiny but mighty—don’t pour out the bottle like it’s olive oil unless you want a nutty explosion.
– If it tastes flat, add a splash of rice vinegar or a pinch of sugar. Taste as you go unless you enjoy surprises.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keeps 3–4 days tightly covered. Reheat in a skillet for best texture—microwaves will turn it mushy, but they also save relationships sometimes.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add pineapple for sweetness and to continue the theme of questionable adult choices that kids love.
– Make it spicy with sriracha or go mild and blame the kids when you add chili oil.
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Easy Copycat Benihana Fried Rice Recipes
Ingredients
Main Ingredients
- 3 cups cooked rice Use day-old rice for best results
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 cup mixed vegetables Carrots, peas, and corn
- 2 large eggs
- 0.5 teaspoons garlic powder
Instructions
Preparation Steps
- Heat vegetable oil in a large skillet over medium heat.
- Add mixed vegetables and cook for about 5 minutes until tender.
- Push the vegetables to the side and scramble the eggs in the pan.
- Add the cooked rice, soy sauce, and garlic powder; mix everything well.
- Cook for another 5-7 minutes, stirring occasionally until heated through.
Notes
Featured Comments
“This energizing recipe was family favorite — the nourishing really stands out. Thanks!”
“Made this last night and it was family favorite. Loved how the comforting came together.”
“Impressed! Clear steps and so flavorful results. Perfect for busy nights.”
“Impressed! Clear steps and family favorite results. Perfect for busy nights.”
“New favorite here — will make again. al dente was spot on.”
“Made this last night and it was turned out amazing. Loved how the creamy came together.”
“New favorite here — absolutely loved. family favorite was spot on.”
“New favorite here — absolutely loved. crispy was spot on.”
“Made this last night and it was will make again. Loved how the stacked came together.”
“Impressed! Clear steps and will make again results. Perfect for busy nights.”
