Craving Benihana? This Chicken Fried Rice Recipe Tastes Fresh Off the Grill

Benihana fried rice is a restaurant favorite for a reason. This delicious fried dish is cozy, satisfying, and comes with an incomparable taste we can't get enough of. And thanks to this copycat Benihana fried rice recipe, you don't have to grab a table at the famous restaurant chain to enjoy it (although we won't stop you). Instead, allow us to bring the Benihana experience right to your kitchen, as chef Oscar Briseno shows us how to master the Benihana chicken fried rice recipe and demonstrates a few of the restaurant's iconic tricks and flourishes in the video above. We even got the scoop on the dish's secret ingredient: garlic butter, which you'll add to the diced chicken breast while it's cooking and, later, to the rest of the dish while you're mixing it all together.

While your home kitchen probably doesn't come equipped with one of the chain's teppanyaki tables — the flat grill top on which their signature dishes are cooked — we promise you can still get in on the fun! If you're looking to make this mouthwatering Benihana fried rice at home, check out the full recipe below, and make sure to watch the video above to see how the famous Benihana fried rice is prepared on the big grills themselves. Enjoy!

— Additional reporting by Lauren Harano and Maggie Ryan

Notes

Fried rice tastes best when made from leftover, day-old steamed rice (rather than freshly cooked).

Ingredients

1 tablespoon sunflower oil
4 ounces boneless, skinless chicken breast, cut into 1-inch chunks
Salt, to taste
Pepper, to taste
2 tablespoons garlic butter, plus more to taste
3 eggs
1 cup onions, diced
1/4 cup carrots, diced
1/4 cup green onions, thinly sliced
2 cups cooked white rice
2 tablespoons soy sauce
2 tablespoons sesame seeds

Directions

Add the safflower oil to a skillet and set over medium heat. Meanwhile, season the chicken with salt and pepper. Cook the chicken (stirring occasionally) until lightly-browned, firm, and opaque throughout. Add the garlic butter and stir to coat the chicken. Set aside. Using the same pan, cook the onions, carrots and green onions until softened. Set aside. Wipe out the pan, then scramble the eggs (season the raw egg with salt and pepper to taste). Add the rice, soy sauce, sesame seeds, chicken, onions, carrots and green onion to the pan and cook until the rice is warm and browned. Serve hot.