Teppanyaki Fried Rice Recipe

Published on March 28th 2022 by Rachael Ottier Hart.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front shot of Teppanyaki Fried Rice in a square plate

Benihana is one of the most famous teppanyaki and hibachi restaurants known for their elaborate cooking demonstrations and delicious food. Teppanyaki is a Japanese-style cooking method where a coal fire was topped with a flat iron top used as a cooking surface. Today most teppanyaki cookers are electric, and it's moved from inside the home to become a performance art with food. The hibachi is also part of this traditional Japanese cooking method over coals, but the hibachis use a grated top for grilling meats. This recipe highlights the teppanyaki style of cooking fried rice but is adapted for your home kitchen. This recipe has all the original flavors, but we will leave the cooking performance to you. We hope you enjoy our recipe for Teppanyaki Fried Rice and have learned something about the history of traditional Japanese cooking.

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Time & Serves

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Serves
4-6

Ingredients

  • 1 1/2 cups cooked Jasmine Rice - 1 day old

  • 3 Eggs, beaten

  • 1 large yellow Onion, diced

  • 2 cloves Garlic, minced

  • 1 teaspoon Ginger, minced

  • 1 medium Carrot, diced

  • 1/2 cup Green Peas

  • 1/2 teaspoon White Pepper

  • 2 tablespoons Soy Sauce

  • 1 tablespoon Sesame Oil

  • 2 tablespoons Peanut Oil

Optional Ingredient
  • 12 ounces Meat of choice, diced

Instructions

Using a wok or large deep skillet on high heat, add 1 tablespoon of peanut oil and coat the inside surface.

Once the wok is hot and smoking, add the beaten egg and scramble, cook, and move to the side of the wok.

Now add another tablespoon of peanut oil and once it’s smoking hot, add the onion, garlic, ginger, carrots, peas, and sauté for 3 minutes, then incorporate the eggs.

Toss and mix in the rice making sure all the ingredients are spread throughout, cook for 3 minutes.

Mix in the sesame oil, soy sauce, white pepper, and toss to incorporate; cook for another 3 minutes.

Remove from the heat and serve hot with green onion on top in a plate or bowl and enjoy.

Optional Ingredient

After step one, add the meat to the wok and cook for 5-10 minutes or until fully cooked; then, move the meat to one side of the wok and follow the rest of the recipe from step 2.

Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

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Keywords
benihana, hibachi, fried rice, how to make, instant pot, best, homemade

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Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart