Benihana Chicken Fried Rice
Benihana Chicken Fried Rice is a favorite dish and it's so easy to capture the flavor at home! This fried rice is loaded with tender chicken, savory vegetables, fluffy scrambled eggs and a zippy garlic butter!
Ingredients
- 4 cups cooked white rice
- 1 large carrot diced
- 1/2 white onion diced
- 1/2 bunch green onions diced
- 3 eggs
- 1 lb boneless skinless chicken breasts 1/2" dice
- pinch salt
- pinch black pepper
- 3 tbsp canola oil
Benihana Garlic Butter
- 1/2 stick salted butter softened
- 2 cloves garlic minced
- 1 tbsp lemon juice
- 1 tsp soy sauce
Instructions
- Cook rice according to package directions4 cups cooked white rice
- Fluff the rice with a spoon to separate the granules as much as possible. Then, store it in a shallow container or large baking dish. Refrigerate overnight so it dries out a bit. You can lightly cover with plastic wrap but don’t seal tightly.
- To make Benihana Garlic Butter: In a medium bowl, mix together softened butter, garlic, lemon juice and soy sauce and mix well. You could use a small electric mixer to incorporate more quickly.1/2 stick salted butter, 2 cloves garlic, 1 tbsp lemon juice, 1 tsp soy sauce
- In an extra large 12" skillet (or on a flat top griddle) over medium high heat, add canola oil. Add in white onion and carrots and sauce until softened and starting to brown. In the last minute or two, add half the green onion. Remove veggies from pan and set aside.1 large carrot, 1/2 white onion, 3 tbsp canola oil, 1/2 bunch green onions
- Next, add 1 tbsp canola oil to skillet. Once oil is hot, add diced chicken and season with a pinch of salt & pepper. Saute until cooked through - in the last minute or two of cooking, add 1 tbsp garlic butter. Remove chicken from pan and set aside with vegetables.1 lb boneless skinless chicken breasts, pinch salt, 3 tbsp canola oil, pinch black pepper
- In a medium bowl, scramble the eggs. Add 1 tsp of garlic butter to hot pan. Once melted, add eggs and lightly scramble. Remove from pan and set aside.3 eggs
- Wipe out pan and add 1 tbsp canola oil over high heat. Add the rice and mix it well so it gets coated with oil. Add remaining garlic butter. Stir so that rice gets thoroughly coated in the garlic butter. Press the rice into the pan and up the sides so it has a chance to brown and get a little crispy.
- Add in the vegetables, chicken, and egg. Chop and stir until combined.
- Serve into four bowls and top with remaining green onions and sesame seeds. Serve with soy sauce.
Notes
- Ben's Original White Rice: 1 cup rice, 2 1/4 cups water = 4 cups cooked rice
- It's hard to capture the hibachi restaurant experience at home - but you'll be want to use a wok or at least a 12" skillet
Nutrition
Serving: 1.5cupCalories: 627kcalCarbohydrates: 43.7gProtein: 48.2gFat: 28.4gSaturated Fat: 9.3gCholesterol: 267mgSodium: 337mgPotassium: 209mgFiber: 1.6gSugar: 2.1gCalcium: 70mgIron: 11mg
Tried this recipe?Let us know how it was!