Benihana Chicken Fried Rice Recipes

BENIHANA FRIED RICE RECIPE

Steps:

• Cook the rice (1 day before cooking the fried rice)
• Rinse the uncooked rice using a bowl or colander, until the water you are rinsing with no longer appears cloudy
• Add the rice, 3 cups of cold water and a pinch of salt to a large, lidded pot on the stove
• Bring the heat up high, and watch carefully, until the water begins to boil
• Stir the rice a few times, then bring the heat down to low, cover with the lid and let sit for 20 minutes
• Take the pot from the heat, and let sit still lidded for another 20 minutes
• Move the rice from the pot to a large, shallow dish. Spread it out evenly without compressing, and refrigerate overnight

BENIHANA JAPANESE FRIED RICE

Steps:

• Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes).
• Pour rice into a large bowl to let it cool in the refrigerator.
• Scramble the eggs in a small pan over medium heat.
• Separate the scrambled chunks of egg into small pea-size bits while cooking.
• When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl.
• Carefully toss all of the ingredients together.
• Melt butter in a large frying pan over medium/high heat.
• When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper.
• Cook rice for 6-8 minutes over heat, stirring often.

BENIHANA STYLE FRIED RICE

Steps:

• Scramble eggs and chop after cooking.
• Saute chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken.
• Break off chunks of steamed rice and mix with vegetable, egg and chicken.
• Add sesame seed and salt and pepper, stirring well.
• Add butter and soy sauce into the mixture, stirring well until done.

BENIHANA CHICKEN FRIED RICE RECIPE

Steps:

• Break the cold rice using fork. Set aside. Cut the veggies and set aside.
• Using wok or skillet, heat the safflower oil over medium heat. Cook the chicken and stir occasionally until it turned to lightly brown, firm and opaque throughout.
• Season with salt and pepper, continue to stir and add 2 tbsp of garlic butter and stir to coat the chicken.
• Push the chicken on the side and add the green onions, onions and carrots. Stir until softened. Scramble the eggs (season the eggs with salt and pepper). Stir and combine all together.
• Add the cold rice, season with oyster sauce and fish sauce. Stir and stir until the rice is warm and brown.
• Serve hot and top with green onions and sesame seeds.
• Gather all the ingredients and combine in a bowl using a folding method.
• Gently fold the room temperature UNSALTED butter toward the center of the bowl until the ingredients are evenly mixed.
• Once you get the desired even color, you have reached the right consistency. You can stop right there because you don't want the butter to soften too much while at room temperature.
• Place the garlic butter mixture in a container (with airtight lid) and store in the fridge for future use. The butter will last for at least 3 weeks or will be good for a month if being stored in the fridge (in an airtight lid container).

BENIHANA'S CHICKEN FRIED RICE

Steps:

• 1. Add the safflower oil to a skillet and set over medium heat. Meanwhile, season the chicken with salt and pepper. Cook the chicken (stirring occasionally) until lightly-browned, firm, and opaque throughout. Add the garlic butter and stir to coat the chicken. Set aside.
• 2. Using the same pan, cook the onions, carrots and green onions until softened. Set aside.
• 3. Wipe out the pan, then scramble the eggs (season the raw egg with salt and pepper to taste). Add the rice, soy sauce, sesame seeds, chicken, onions, carrots and green onion to the pan and cook until the rice is warm and browned. Serve hot.

BENIHANA FRIED RICE

Steps:

• Preheat the oven to 350 degrees F. Cook the rice in the water according to package directions. For best results, spread the cooked rice in a shallow metal pan and stick it in the freezer to cool quickly. Do not let it freeze, though. If you don't have time to chill the rice, just spread it out so it cools completely.
• While the rice is cooking and cooling, spread the sesame seeds in a shallow baking pan. Bake until golden brown, 10 to 15 minutes, shaking pan occasionally for even color. Remove from the oven.
• Melt the butter in a large skillet. Add the onions, carrots, and scallions. Cook, stirring from time to time, until the onions are translucent. Remove from the heat and set aside. Heat another large skillet or a wok if you have one. Add a splash of oil and swirl it around. Pour the eggs into the hot skillet. Cook as you would scrambled eggs. When the eggs are barely done, add the vegetables, rice, 2 tablespoons of the garlic butter (you can add more if desired) and sesame seeds and sprinkle with the soy sauce. Stir-fry until everything is mixed and hot. Season with salt and pepper to taste.

CHICKEN FRIED RICE

Steps:

• Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear. Transfer to a medium saucepan, adding 1 teaspoon of salt and 3 cups of water.
• Bring to a boil, then cover and reduce the heat to the lowest setting. Simmer, undisturbed, for 15 minutes. Then, remove from the heat and let it stand for at least 15 minutes. Uncover and fluff the rice to break down the clumps. Let it cool completely, then transfer to a baking sheet, cover with plastic and refrigerate overnight.
• The next day, mix the softened butter, lemon juice, 1 teaspoon soy sauce and garlic cloves in a bowl. Stir vigorously until smooth. Reserve.
• Season the chicken breasts with salt. Heat 1 tablespoon of vegetable oil in a large non-stick skillet, over medium-high heat, and brown the chicken breasts on all sides, about 2 minutes per side.
• Transfer the chicken breast to a cutting board and cut into cubes. Return the cubes to the skillet and continue cooking until golden brown, about 3-5 more minutes. Add 1 tablespoon of the garlic butter and mix to combine. Remove the chicken cubes to a plate and reserve.
• Return the skillet to the heat, adding another tablespoon of oil. Add the chopped onion and carrots, sautéing until softened, about 5-8 minutes. Then, add the green onions and continue cooking for another couple minutes. Remove and reserve.
• Heat more oil in the skillet and add the eggs, scrambling them, about 1-2 minutes. Remove and reserve.
• Place a large wok pan on the stove and heat on medium-high. Add enough oil to coat the whole pan. Add the cooked rice and let it cook for about 5 minutes, or until warmed through. Then, add the remaining garlic butter and toss to combine, making sure all the rice gets coated with the butter.
• Add the reserved veggies and mix until combined. Then, carefully stir in the reserved chicken and eggs. Stir-fry for another 2-3 minutes or until the rice begins to brown slightly.
• Season with salt and pepper, and drizzle soy sauce to taste.
• Serve, garnished with toasted sesame seeds.

BENIHANA FRIED RICE RECIPE

Steps:

• Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the egg and cook until scrambled. Once cooked, transfer the egg to a separate plate.
• Add 1 tablespoon of oil to skillet and add carrots and onions. Season with salt and pepper. Stir-fry for about 5 minutes or until the veggies are soft. Immediately add green onions, soy sauce and oyster sauce. Stir until combined.
• Add cooked rice and garlic butter. Continue sautéing for 3 more minutes to fry the rice.
• Then add in the cooked eggs and stir to combine.
• Remove from heat. Taste and season with extra soy sauce if preferred.
• Sprinkle with sesame seeds and chopped green beans. Serve and enjoy!

HIBACHI FRIED RICE RECIPE - BENIHANA COPYCAT

Steps:

• Preheat oven to 350°F.
• Cut about a third off the top of 5 heads of garlic. Place on a baking sheet lined with tin foil.
• Bake the garlic for about 30 minutes or until they are soft inside.
• Press the garlic cloves into a medium bowl and mash. Wait for the mashed garlic to cool.
• Add about two tablespoons of butter to the cooled mashed garlic. Beat until fully combined. Add the remaining butter in half cup portions and continue mixing until all the butter has been added.
• Add the freshly ground black pepper, soy sauce and lemon juice and mix well. Store in an airtight container - I usually just store it in the whipped butter container. Refrigerate until ready to use.
• Heat a large skillet (preferably a cast iron pan) or wok for at least 5 minutes until it is smoking hot. Using a wok or cast iron skillet is really important to mimic the high heat cooking temperature of a Japanese steakhouse or hibachi restaurant. This recipe does not work on medium heat.
• Add the oil and scramble the eggs. Push the eggs to one side. While the eggs are still runny, add the chicken and saute until golden brown (about 80% cooked). Add the carrots and onion and sauté continuously until the onions are transparent - about 2-3 minutes. Add half the cold rice and mix well. Then repeat with the remaining rice.. Be sure to break down any clumps. Add lots of garlic butter, the soy sauce and a little sesame oil. Sauté while mixing thoroughly. Taste for seasoning. Add the scallions and sesame seeds as a garnish. Enjoy!