Benihana Chicken Fried Rice Recipe
This Benihana Chicken Fried Rice Recipe is a quick, budget-friendly dish that captures the essence of the famous restaurant version. Made with simple ingredients like leftover rice and chicken, it’s perfect for a satisfying meal at home.
Equipment
- Large non-stick skillet or wok
- Spatula
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 2 cups cooked white rice (preferably leftover or day-old)
- 2 tablespoons avocado oil (or safflower/vegetable oil)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, cubed
- ¼ teaspoon black pepper
- ½ cup frozen mixed vegetables (peas, carrots, corn)
- 2 large eggs, beaten
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon toasted sesame oil
- 2 tablespoons butter
- 2 green onions, sliced (for garnish; optional)
Instructions
- Heat Your Skillet:Start by pouring avocado oil into a large non-stick skillet over medium-high heat.
- Sauté Aromatics:Add diced onion first; allow it to soften before introducing minced garlic—cook until fragrant.
- Add Chicken:Toss in cubed chicken along with black pepper; stir frequently until heated through.
- Incorporate Vegetables:Add frozen mixed vegetables next; cook until they are bright in color and thawed.
- Scramble Eggs:Push everything to one side of the skillet to create space for scrambled eggs on the other side.
- Combine Ingredients:Once eggs are cooked through, mix them with chicken and vegetables before adding cold rice.
- Seasoning:Pour soy sauce and sesame oil over everything; stir well to ensure even distribution.
- Finish with Butter:Finally, add butter into the mixture—stir until melted and incorporated throughout.
- Serve:Garnish with sliced green onions if desired before serving hot!