Benihana Chicken Fried Rice Recipe
The first time that I have entered Benihana, I never thought that much about chicken fried rice. But taking one bite made me change my opinion. Plain ingredients, yet the taste seemed to be robust. Texture was perfect softer, fluffy with the perfect bite. I knew then that I had to attempt to prepare that in the kitchen.
It required experiments in my own kitchen, but I’ve finally perfected one that satisfies me. That’s just what I’m sharing with you all today.
We’re beginning from scratch, with basic ingredients that you probably already have. No fancy equipment, no chef’s hat to wear.
I’ll give you the lowdown on that popular garlic butter. I’ll also give you tricks that ensure perfectly cooked rice every time. If you’re adventurous, I’ll give you unique variations so that you can put your signature on this dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25-30 minutes
- Servings: 04 servings
- Calories: 450-470 kcal
- Cost of ingredients: $7 USD
Chicken fried rice is the type of food that goes around the world. Wherever you are, it’s got that new flavor. Back in Japan, especially in restaurants like Benihana, magic is in garlic butter coming from the flaming grill. Back in China, however, that’s another story. There, freshly added vegies as well as soy sauce dominate the scene to offer you another perhaps lighter yet no less comforting version.
Some chefs sing the praises of chicken thighs. They are juicy, meaty, and full-flavored. Others prefer chicken breast due to its lean, compact texture. Either is excellent it matters not to your palate.
What makes this chicken fried rice magic is simplicity. Freshness. Balanced flavor. Nothing flashy, just the perfect amount.
If you’re making this in your home kitchen, your go-to is chicken breast. This soaks up flavor in seconds and cooks in minutes. A wok or big skillet. High heat, quick tossing, and you will preserve that golden, char-tipped bite that makes this dish so memorable.
Essential Equipment
You will also want a good sharp knife. Quick, easy, and clean when you’re cutting your chicken and your vegetables. A heavy-duty cutting board is your safest friend when you’re prepping.
When you’re ready to blend all that in together, use a spatula. You can use this to stir, flip, and scoop the rice to avoid making a mess. Measuring spoons? Optional. But if you’re precise, these will ensure every bite is season-perfect.
Ingredients I used
For this delicious Benihana Chicken Fried Rice, I gathered a few simple ingredients to bring the authentic flavors to life. Here’s what I used:
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Ingredients
2 2⁄3 cups of cooked rice, cooled to room temperature
1 1⁄3 tablespoons of toasted sesame seeds (optional)
1 1⁄3 tablespoons of low-sodium soy sauce
1⁄3 teaspoon of black pepper (to taste)
1⁄3 teaspoon of salt (to taste
2⁄3 cup of diced onion
1⁄4 cup of chopped green onion
1⁄3 cup of thawed frozen carrots
1⁄3 cup of thawed frozen peas (optional)
1 1⁄3 tablespoons of sesame oil
2 2⁄3 tablespoons of softened sweet butter
1 1⁄3 garlic cloves, finely minced (use 1 for a milder garlic flavor)
4 – 5 1⁄3 ounces of boneless, skinless chicken breasts, cubed
2 2⁄3 tablespoons of softened sweet butter
2 beaten eggs
2⁄3 teaspoon of sesame oil
Step-by-Step
This is how I made it, and you can too. Each is simple to prepare, but all together, they are very delicious.
Step 1: Aseptify the Rice
Begin with 2 cups raw rice. Use 4 cups of water and a pinch of salt. Bring to the boil, then reduce heat. Cover and simmer for approximately 20 minutes. Once done, spread the rice on to a flat pan. Set aside to cool in the refrigerator until room temperature or just below. Cold rice works best here.
Step 2: Prepare Garlic Butter
In another bowl, mix thoroughly 2 ⅔ tablespoons of salted sweet butter that has been softened with 1 ⅓ cloves of garlic that has been extremely finely minced. Crush the garlic into a fine paste with the knife side then mix into the butter. This will give the dish good flavor.
Step 3: Prep the Chicken and Vegetables
Cut 4–5 ounces boneless, skinless chicken breast into very small cubes. Chop ⅔ cup onion and thinly slice ¼ cup green onion. If using frozen veggies, thaw ⅓ cup peas and ⅓ cup carrots.
Step 4: Scramble the Eggs
Whisk 2 eggs with ⅔ tsp sesame oil. Scramble them in a pan that is heated. Break into small chunks when done. Keep aside.
Step 5: Prepare the Onion and Chicken
Heat the 1 ⅓ tablespoons sesame oil in large pan or wok. Add in the diced onion and sauté for about 5 minutes, or until soft. Then add in the chicken cubes. Season with ⅓ tsp salt and ⅓ tsp black pepper. Cook for 5–7 minutes until cooked through.
Step 6: Add the Rice and Butter
The magic starts. Add in 2 tablespoons garlic butter into the pan. Add in the cooled-down rice in handfuls. Keep stirring for 5–7 minutes until all is nicely mixed together.
Step 7: Final Touches
Add the scrambled eggs to the pan. Add 1 ⅓ low-sodium soy sauce. Add the remaining ⅓ teaspoon salt and ⅓ teaspoon pepper. Mix well. To top, use 1 ⅓ tablespoons toasted sesame seeds. Taste again and then serve piping hot.
Conclusion:
For ideal texture, start with long-grain varieties as Basmati or Jasmine. Prep as you normally would, then chill. Cold rice fries best, getting that crunchy, almost burnt flavor that we all love.
If sesame oil is not available in your kitchen, that’s okay olive oil is fine too. The taste is distinct, milder, yet great.
If you want to substitute protein, you can. You can substitute shrimp, beef, or even tofu. You can substitute vegetables, as well the bell peppers, mushroom, or anything in your refrigerator will do.
If you’re the type who needs to have something spicy, finish it off with chili oil or sliced jalapeño. That added kick makes normal fried rice memorable.
