Description
Benihana Chicken Fried Rice brings restaurant-style magic straight to your kitchen, letting you recreate that classic Japanese-American takeout favorite with simple ingredients and quick cooking techniques. Crispy rice, tender chicken, and scrambled eggs blend together in a skillet that makes dinner feel like a fun culinary adventure.
Ingredients
Scale
Main Ingredients:
- 3 cups short-grain white rice
- 1 pound boneless, skinless chicken breasts
Supporting Ingredients:
- 2 tablespoons safflower oil
- 3 tablespoons unsalted butter
- 2 tablespoons soy sauce
- 3 large eggs
Seasoning and Garnish:
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons sea salt
- 1 tablespoon garlic butter
- 1 medium yellow onion
- 3 cloves garlic
- 1 cup frozen peas and carrots
- 1 teaspoon white pepper
- 4 green onions
- 1 tablespoon toasted sesame seeds
- 0.5 teaspoon MSG
Instructions
- Prepare chilled rice the night before by cooking it with slightly less water, then spreading it on a baking sheet and refrigerating uncovered overnight.
- Heat 2 tablespoons safflower oil in a wok at high heat. Add 1 pound chicken cubes and cook for 2-3 minutes until almost opaque.
- Stir 1 tablespoon garlic butter and 1 tablespoon soy sauce into chicken. Continue cooking 2-3 minutes until fully done. Transfer chicken to a separate plate.
- Melt 1 tablespoon butter in the wok. Pour 3 beaten eggs, letting them set for 10 seconds. Gently scramble into small pieces while eggs remain slightly runny. Remove eggs to the same plate as chicken.
- Add 1 tablespoon oil to wok over high heat. Sauté 1 cup diced onions for 1-2 minutes until translucent. Stir in 3 minced garlic cloves for 30 seconds.
- Toss 1 cup thawed peas and carrots into the wok. Stir-fry for 1 minute.
- Add remaining oil and 2 tablespoons butter to wok. Incorporate 3 cups cold rice, breaking apart any clumps. Spread rice evenly and let it develop a golden crust for 30 seconds without moving.
- Stir rice and repeat crust-forming process 2-3 more times.
- Sprinkle entire batch of secret seasoning over rice. Drizzle remaining soy sauce and gently fold.
- Mix in cooked chicken and scrambled eggs, combining carefully.
- Turn off heat. Fold in most of the sliced green onions.
- Transfer to serving dish. Garnish with remaining green onions and 1 tablespoon toasted sesame seeds.
Notes
- Preparing rice the day before is crucial for achieving the right texture and preventing clumping during stir-frying.
- Cold rice separates easily and creates a delightful crispy crust when you spread it evenly in the hot wok.
- Cooking chicken and eggs separately ensures they remain tender and do not overcook during the final rice frying.
- For a lighter version, swap white rice with cauliflower rice and use less butter to reduce calories without sacrificing flavor.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Stir-Fried
- Method: Frying
- Cuisine: Japanese-American
Nutrition
- Serving Size: 4
- Calories: 516 kcal
- Sugar: 2 g
- Sodium: 707 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.1 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg