BENIHANA CHICKEN FRIED RICE
Restaurant-quality hibachifried rice with tender chicken, vegetables, and signature garlic butter sauce. Betterthan takeout!
Ingredients
For the Fried Rice:
- 4 cups cooked white rice day-old and refrigerated (see notes)
- 1 lb boneless skinless chicken breast diced into ½-inch pieces
- 3 tablespoons butter divided
- 2 tablespoons vegetable oil divided
- 2 large eggs beaten
- 1 cup frozen peas and carrots or fresh
- ½ medium onion finely diced
- 3 green onions sliced (white and green parts separated)
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
For the Garlic Butter Sauce (The Secret!):
- 3 tablespoons butter
- 3-4 cloves garlic minced (or more if you love garlic!)
- 1 tablespoon soy sauce
- ½ teaspoon sugar optional, balances saltiness
Optional Additions:
- Sesame seeds for garnish
- Extra green onions
- Sriracha or chili oil for heat
- Shrimp or beef instead of or in addition to chicken
Instructions
- Make garlic butter: Melt 3 tbsp butter, cook garlic 1-2 min, add soy. Set aside.
- Cook chicken in hot wok with 1 tbsp oil, 4-5 min until done. Remove.
- Scramble eggs quickly. Remove. Cook onion, then peas & carrots.
- Add 1 tbsp butter, then cold rice. Break up clumps. Let sit 1-2 min, then stir-fry 3-4 min.
- Return chicken & eggs. Add soy sauce & sesame oil. Toss well.
- Drizzle garlic butter over everything. Add green onions. Serve hot!
Notes
- CRITICAL: Use day-old cold rice! Fresh rice = mushy disaster. Refrigerate rice overnight.
- Secret: Garlic butter sauce at the end = authentic Benihana flavor!
- High heat: Cook over HIGH heat entire time for crispy texture.