Benihana Fried Rice Secrets Revealed 

I work at Benihana and this recipe is pretty spot on, but we do wash our rice and for every two servings of rice it’s one egg. As for the veggies, it’s one ounce for every serving. Typically we add in our seasoning (salt, pepper, and sesame seeds) after we mix in the eggs, veggies and rice. For the garlic butter, it’s one tea spoon for every two servings.

I work at Benihana in Beaverton. The recipe is spot on. It’s missing the sesame stage. Instead of cooking the Egg aside create a island of your egg and shuffle It while it’s still runny. It gets it full flavors. Other than that spot on. The chicken (3.5 oz) is made with a teaspoon of butter salt pepper and a small splash of soy. The shrimp is just butter and lemon to taste. The beef is garlic butter salt and pepper. Righteous. Veggies. Onion and zucchini. Grilled then tossed in garlic butter and soy till vegetables break down In texture and becomes sautéed Finnish with white sesame on top. I liked seeing this!

That soy sauce tip goes against every fried rice video I’ve ever seen…and it makes total sense👌🏽 Consider my game changed! 🔥

I always love how you break things down to a "this is how you can functionally make this at home" version with everything.

Professional chef for 30 + years and chef instructor for 20 years. I just discovered your videos. Extremely well explained and demonstrated. Great job! A+

I mixed your Benihana recipe with the chicken preparation from your Chinese take-out fried rice....... huge hit in my household. First time I've ever heard the words "that was great!" about my cooking!

If your fried rice ends up clumpy, you could try a popular method of making fried rice in Japan (at home) which is to mix the rice and the egg first, before putting it to heat. That way the egg will coat the rice and separate the grains from each other.

I just made this recipe and let me just say it taste EXACTLY like Benihana. I decided to cook for the family and believe me they were ALL astonished. It’s literally Benihana fried rice. Thank you again, you’re awesome! 🙏

probably the single best recipe/cooking video i have ever seen. actual content aside, this is the definition of how a recipe/how-to cooking video should be. composition, voice-over, measurements, shots, alternative method/ingredient options, and just plain comprehensive. big kudos.

my best fried rice tips if you like it the way i do: (1) white pepper and (2) add chopped onion and more chopped garlic at the end and let them cook in the steam of the rice- you get that brighter, barely cooked flavor from the onion and garlic

My man - for 10 years, I've been trying to make fried rice that tastes as good as the restaurant. I didn't think it was possible at home. This is it. This is possibly the best fried rice I've ever had, and I did it thanks to you! I agree with Kenji when he says you need extremely high heat for it. I use a carbon steel wok on a 22,000 BTU burner which helps. Also, I left the rice in the fridge overnight but every so often mixed it up on the plate so all sides of the rice could air out and I don't get pockets of gloopiness on the bottom. Thank you! Tried your hibachi shrimp and veggies last week and they were delightful too. Made the teriaki sauce and it's delicious, but I haven't cooked with it yet. That'll be later in the week!

The soy on the bare pan was genius that I never thought of, same with the garlic butter. Hands down the best I've ever made so far. I used sesame oil since that's what I had and added extra egg since I love eggs. Also made it with a 14oz reverse seared NY Strip Steak and Sautéed Portabella Mushrooms.

I worked in a Japanese Restau here in the Philippines. And one of our chef worked in Benihana and this is exactly how they do the best fried rice I’ve ever tried ❤️❤️

I still use this recipe, probably one of my favorite comprehensive understanding of fried rice. No gimmicks, pure understanding. Thankyou so much i eat this almost every week.

This is probably the best put together cooking video I've ever watched. Well done and thank you!

I’ve made this recipe twice this week and it’s the best chicken fried rice I’ve tasted! Excellent video! Thanks for including the Google document with instructions on cooking bigger portions.. I’m definitely going to need it!

as an ex-cook/sushi chef for Benihana, this is accurate cept for the chicken. i dont remember ever adding chicken to the hibachi fried rice unless they specifically ordered to add chicken. i may be wrong now though, its been over 15 years since i worked at Benihana.

This rice is outstanding, it's spot on. The secret is definitely out! Save your money folks make it at home if I was blind folded I wouldn't be able to tell which was from a home kitchen or the actual restaurant.

What a wealth of info....as a fan of fried rice I really appreciate the work you put into this video... I make it quite often and I know these tips will kick it up several notches....THANK YOU!

Thanks for explaining everything in detail including what types of soy sauce and oils you need. I'm going to be trying this out shortly

Watched this yesterday, and made it for dinner. Delicious and super well laid out instructions wise. Wife and I both loved it, really appreciate you sharing this, thank you!

I tried your recipe!! Absolutely fantastic!! Of course just like everyone I have my own version, which I'd like to share. I promise this is definitely something you should try my friend if you like Cantonese style fried rice. It's so simple, you just put your eggs in a bowl and very slightly/delicately break the yolks, send your sunflower oil in your hot wok (preferably already on a raging flame) toss your eggs in with the oil, agitate and a couple of seconds later when you start to see the slightest coagulation incorporate your rice quickly and mix it up with a lot of passion. This way your oil and your eggs are still hot and liquid and it blends almost to perfection with the rice, you will end up with very tiny clumps of eggs almost the size of the rice grains throughout. With the right amount of oil the rice will not end up greasy, but fluffy with a really nice and delicate fried crunch to it. My favorite rice happens to be the Kokuho Rose, rinsed 2-3 times before cooking in a rice cooker and just like you I love my Zojirushi, I almost had it for 20 years already (my parents in their 80's still use their Zojirushi from the 70's). Of course I don't have time to wait for the rice to cool down as everything is going so fast these days, so I take my rice directly from the rice cooker and into the wok, and obviously it usually takes between 15-20 minutes of agitation on a high flame and a lot of elbow grease to get rid of the moisture, but the result is absolutely fantastic, maybe even better than with leftover rice I would say after many many years of cooking fried rice. I put only (almost at the end) some green onions, a light swirl of high quality soy sauce around the wok, mix it all up, and a couple of minutes after I put another swirl of a home brewed light sesame/ginger-ish sushi style soy sauce. The key to never forget with this method is to keep your wok very hot and obviously never stop agitating to avoid ending up with toasted rice. With this method you should see your eggs and your rice keep a nice light color all through the end, and if you pay close attention to the color and the smell of it all the blend should slightly start to shift and this is your indicator that it's time to put in your green onions and your first swirl of soy sauce. It's a truly energy intensive way to prepare fried rice, but when you start to master it, it truly becomes a very personal recipe, and it's so simple and beautiful, yet the end result can be so subtle and complex and deep at the same time it can truly becomes a game changer with so many meals and also something unsuspecting guests can truly have an incredible eye opening experience. Cantonese style fried rice is definitely one of the most extremely underrated dish for sure! Thank you so much for sharing your recipe!!

You deserve a “Best cooking instruction video”. Truly, you leave no question unanswered in my opinion. This evening fried rice will be served at our house. Thank you

Awesome video! Easy to follow instructions, very specific details, & great visuals! I subscribed right away!! Great job!!😊

Love this! This rice is soooo good. Been waiting for more recipes.

Thank you so much for posting and sharing! It looks incredible. I'm now so hungry!

One of my kids favorite things I make is fried rice and while they like my recipe I’ve always felt like something was missing. I’m going to try the garlic butter and soy sauce to the pan instead of on top of the rice thanks to this video.

Thank you for this video. Really appreciate your ability to put yourself in the place of someone who's never made the dish - no assumptions! - and how meticulously detailed you are with both your written and visual instructions. Especially appreciate your brevity ... only info that matters. No trying to be funny, chatty or distracting music that drowns out your instructions. Q: Since all rice cookers are just a little different - enough to torpedo a "basic" dish like fried rice that actually takes a lot more care to get right - lots of mediocre results on YT, what is the ratio of rice to water? I have read 1:1.2 or 1:1.3. Just subscribed. Thank you again!

I gave up trying to make a good healthy "Benihana" style hibachi chicken fried rice years ago as any recipe or video I followed never came out good and the dish basically tasted like chicken and soy sauce. I found your video(s) last weekend and because of how well you explained everything along with common mistakes, I decided to try one more time. I don't really remember how Benihana's tastes but I can confirm, if you follow Jason's directions per his videos. You will end up with a very tasty hibachi style fried rice dish. I have yet to find a video which explains how to make "khao pad gai" (Thai style chicken fried rice). When I lived in Thailand, I would eat this off street vendors everyday. The biggest issue I have with making this dish at home, is cutting the chicken into the flat random size pieces. Second issue would be finding the correct spices/ingredients.

I love love love how detailed and easy you make this recipe I can't wait to try this your way 😋 😍 😊

Awesome info!! Great explanation !! ❤❤

Love rice and asian foods . Thank you for the easy to do and informative videos!

Outstanding, I can’t wait to try it!

I’m Chinese making fried rice for a very very long time. Your recipe is great, I agree the secrets is cut everything small and similar size and healthy amount of butter. The Chinese way to cook rice in pot is we don’t really measure how much rice we put in just fill the water about one section of your finger above the rice, bring to boil turn down the heat simmer 10 min turn off heat for another 10 min, keep the lid on. Your instruction of pouring soy source on pan and not directly on rice is perfect this gives you that restaurant burn wok smell. Moist is actually important too. Too dry fried rice is not tasty. So many Chinese chefs will drip a little bit liquid on the rice right before finishing specially shrimp or seafood fried rice. Using shrimp head and shell to make a concentrated broth and sprinkle a bit on the rice at the end will give he rice huge flavor.

Great video!

Wow! Really good. I appreciate the detailed instructions on cooking rice and also the cooling step. I didn’t realize the importance of that step. The garlic butter makes it so tasty. Thank you for sharing this recipe!

Definitely trying this this week!

This was flawless!! Cannot wait to try!

This is great content !!! Great explanations , well filmed and educational as Faaaack ! Thanks

Super comprehensive! Thank you for doing all the experimentation! What a well rounded video!

I am from California. My Japanese coworkers told me that our California rice is the best. I now live on the east coast. I still order my rice from California.

straight to the point, had all the ingrediants and measurements, clear consise descriptions. This vid is a straight 10

Great instructions! I'm trying it tonight!

Fantastic recipe, thank you Chef

Hey, I want to say Thank You for cracking the code for perfect fried rice. I tried plenty of recipes but only yours got me to authentic flavor and texture even though I used regular long grain rice. The difference was frying the moisture out the rice and reducing the soy sauce as you demonstrated.

I’m so glad I found this video ❤, and it comes with google doc as well! You’re awesome!

VERY well done videos. Informative, direct, no bullshit.

Thank you very much for your video explanation and effort. Your dish and work is wonderful 😊. Thanks again

Wow this video is perfect 🔥 I’m going to try this recipe this week

Wow! Talk about value in your videos! Hidden gem here! So happy I found you.

Great video! Thanks

Fantastic video and thanks for sharing all the techniques!

Excellent video...that rice looks so delicious...absolutely mouth watering..thank you so much for all your help..appreciate it for a lifetime!

Thank you. Love how detailed the information you have given. Great tips, too.

Easily the best fried rice I’ve ever made! Thank you!

Loving your videos man! I've been getting more into cooking lately and stumbled across your channel (as one does on YT) and everything is exceptionally well done. Narration is clear and concise, audio/video quality is professional, and you make relatively complex recipes approachable. Liked and subbed. I hope you blow up on the platform; you deserve it. On a side note, Benihana is a guilty pleasure for me. I know it's kind of like the Applebees of Japanese food and extremely westernized, but they nailed the fried rice recipe and I absolutely love it. Now I can just make it at home. Keep killing it, Jason!

Now this is how do a GREAT video recipe!!!

Followed this recipe and added a little more seasoning and flare! Turned out amazing

I followed your suggestions and nailed it. So delicious thank you🎉

Thank you so much for very detailed pertinent info & steps. I love the even tone & pace of your voice, very easy to listen to. I always have your garlic butter on hands in the fridge, it is the best thing ever. My family will not eat fried rice without it now :)

I cannot express how awesome your details and explanation is for this recipe. I try and make fried rice and it comes out ok. After seeing this video, I definitely learned some new tips to making fried rice!!! Great video!!!!

So many good tips. Thank you!

I’m going to try this out this week! I went to Benihana for the first time last week to celebrate my teen daughter’s birthday, best experience and food! I am so glad that I found you video because the fried rice was delicious & if I can replicate it at home my family will be happy! Thanks so much for sharing this recipe! 👏🏾👏🏾 😊😀❤️

I'm excited to try this! I make fried rice alot, the hardest thing is to not have the rice clumpy even after being in the fridge overnight. For me, i have the best luck with day old minute rice. Not one piece of rice is stuck together.

Been waiting for this! Great content and super informative as always! Thank you Jason!

Looks tasty can’t wait to try and share with my family thanks for sharing blessings

so happy this came into my recommended. i subbed and i’m going to watch more of your videos

Clear recipe and great results. In the U.K. we don’t have benihana (I presume a restaurant chain in the USA) so I can’t compare, but really good. Great flavours and texture, every grain of jasmine rice separate in the finished dish and not greasy. Thank you

Glad I finally founds this. Nailed it. Can't wait to try the lo mein and yum yum sauce recipes and whatever else you make.

Thank you so much 🏆♥️👏👏🏽👏👏🏽🌞💐

Very nice... The Botan is my go to for cooking rice in the simple pot and lid way. 🤗👍🌱

You got a new friend from Ghana going to try this at home, thanks for sharing.

You can add hondashi/dried bonito stock or even chicken stock to the dish for an extra depth of flavor. I also like to splash in a tiny bit of sesame oil and sometimes fish sauce at the end if there's not enough salt (which there should be)

Thank you. This looks great.

Wow what a thorough video, I payed attention the whole time. So much information and easy to follow , thank you . New sub for sure

I absolutely love how detailed your videos are! I also got so hungry watching and can't wait to make this!! Lol

Nice tips, thx

Very thorough! :)

One of the best videos I’ve seen for this rice. New sub! ❤

Absolutely the best cooking video online!

Dude. All your videos are insane. Thank you.

best fried rice ever thank you for sharing.

👏👏👏 Great techniques!!

I've been making fried rice for weeknight meals for a long time, I thought I was good at it but now I have such a better handle on how to make good fried rice. Not just that, but I know so many more techniques and tricks around making meals like this from your videos. It's really useful and I'm so glad I found this channel! You have such a good way of explaining how to do certain things and why it improves the final dish, plus it's explained so easily and accessibly. Also I keep a container of that garlic butter around at all times now lol Also, recently I made this with a batch of rice from my rice cooker (which does not have a harder setting so I was just using normal leftover rice) which I accidentally made a bit drier than I usually do. I used it anyway and it made the texture of the rice so much better than I had before, so if you have a rice cooker without that setting I would recommend just using slightly less water than you normally would if you're making it for this recipe because I would imagine it comes out as a similar texture

The way you broke this down you must be Mr. Benihana himself! 10/10 tutorial! Great job!

smart! thank you for sharing

This was a very well done video.

Excellent work! Thank you for the vid!

So love this

Best video on fried rice! Thank you Sir!

I have the same Induction Heating Element. Thank you for sharing what Med. Low Heat is on the unit. The examples are amazing. You explain it so a novice like me can understand, Thank you!☘

Wow!! This is what I refer to as a class class in making this dish. I will definitely give but a go. Thanks so much for posting.

Excellent Recipe...

I made this today, and contrary to my usual behavior, I didn't tweak the recipe at all. Absolutely delicious! Thank you for sharing this recipe.

This is the 2nd video I've now seen of yours... I checked out your page after making your take out rice video and deemed you a take out rice PRO! Welp, you've got a new subscriber. Fantasticly well done videos!

Best cooking video I have ever seen and I've seen a few!

Thank you so much for sharing your knowledge with us, Jason. All of these Benihana recipes are seriously incredible -- I've been wearing them out over here for the past few weeks! (The production quality on your videos is great, too.)

WOW! You have truly made this a perfect science. I've made your Benihana Chicken Fried Rice many times and everyone loves it. Now i'm going to have to try this. Thank you!

Whoa!!!! Awesome!!! 👍🏾💯👍🏾

The best fried rice I've ever made ! I do not have a rice cooker, and I didn't want to wait for the rice to dry out , so I put it on parchment paper in my air fryer for twenty minutes on dehydrate. I took a chance and it paid off. So many great tips in this video , I really appreciate the hard work and research !