Venture into the world of Japanese-American cuisine with this Benihana chicken fried rice recipe. It’s a delightful dish that brings the excitement of teppanyaki cooking right to your kitchen. Perfect for weeknight dinners or impressing guests, this recipe is a surefire way to spice up your meal routine.
Why This Recipe Works
- Authentic flavors that mimic the beloved Benihana restaurant experience.
- Simple ingredients that come together for a complex taste profile.
- Quick cooking time makes it perfect for busy nights.
- Customizable to suit your taste preferences and dietary needs.
- A fun cooking process that’s as enjoyable as the eating part.
Ingredients
- 2 cups cooked white rice, preferably day-old
- 1 lb chicken breast, diced into small pieces
- 2 tbsp vegetable oil
- 1/2 cup diced onions
- 1/2 cup diced carrots
- 2 eggs, lightly beaten
- 3 tbsp soy sauce
- 1 tbsp butter
- 2 green onions, sliced
- Salt and pepper to taste
Equipment Needed
- Large skillet or wok
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Instructions
Prep Your Ingredients
Before you start cooking, make sure all your ingredients are prepped and ready to go. This includes dicing the chicken, onions, and carrots, and having your cooked rice and beaten eggs at the ready. Mise en place is key to a smooth cooking process.
Cook the Chicken
Heat 1 tbsp of vegetable oil in your skillet over medium-high heat. Add the diced chicken and season with salt and pepper. Cook until the chicken is no longer pink, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Sauté the Vegetables
In the same skillet, add the remaining 1 tbsp of oil and toss in the onions and carrots. Sauté until they start to soften, about 3-4 minutes. Push the vegetables to one side of the skillet to make room for the eggs.
Scramble the Eggs
Pour the beaten eggs into the empty side of the skillet. Let them set for a few seconds before scrambling. Once the eggs are cooked, mix them with the vegetables.
Bring It All Together
Add the cooked rice and chicken back into the skillet. Pour in the soy sauce and add the butter. Stir everything together until well combined and heated through. Garnish with sliced green onions before serving.
Tips and Tricks
For the best results, use day-old rice as it’s drier and fries better. If you’re in a pinch, spread freshly cooked rice on a baking sheet and let it cool in the fridge for 30 minutes. Always cook on high heat to get that signature smoky flavor. Don’t overcrowd the skillet; cook in batches if necessary. Lastly, feel free to add more veggies like peas or bell peppers for extra color and nutrition.
Recipe Variations
- Swap chicken for shrimp or beef for a different protein option.
- Add pineapple chunks for a sweet and savory twist.
- Incorporate different vegetables like mushrooms or zucchini.
- Use brown rice or quinoa for a healthier alternative.
- Spice it up with some sriracha or chili flakes.
Frequently Asked Questions
Can I use freshly cooked rice?
Yes, but it’s best to let it cool and dry out a bit first to prevent mushy fried rice. Spread it on a tray and refrigerate for about 30 minutes to achieve the right texture.
What can I substitute for soy sauce?
Tamari or coconut aminos are great gluten-free alternatives that still give you that umami flavor. You can also use a low-sodium soy sauce if you’re watching your salt intake.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a little oil or water to prevent drying out.
Summary
This Benihana chicken fried rice recipe is a fantastic way to bring the teppanyaki experience home. With simple ingredients, easy steps, and endless customization options, it’s a dish that’s sure to please.
