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 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).

BEST COPYCAT BENIHANA JAPANESE CHICKEN RICE

Steps:

• The rice could be pre-cooked the night before and stored in fridge or cook the rice using package directions -- Note: double the water per each cup of uncooked rice. For this recipe you would use 4 cups of water and 2 cups of uncooked rice, pinch of salt and once you bring it to a boil, turn the heat down and cook for 20 minutes covered. You must spread the rice out after it is cooked in a shallow pan and cool it off in the fridge (or freezer if you have room). Needs to be at room temperature or cooler.
• Make your garlic and butter compound. Put softened butter in a bowl large enough to allow you to mix the garlic into the butter. Needs to be well blended. Use a potato masher to mash the butter or use a hand mixer if you wish. Peel garlic by hitting each clove with the side of a knife being careful and keep sharp end of knife away from you. It is now easy to peel and you will do this with both cloves (or 1 if you want less of a garlic flavor) and then finely mince. After garlic is minced you will use the side of the knife and run the side of the blade in each direction to mash the garlic. You want to make a paste out of the garlic. Add the garlic to the butter and mix really well. Keep the bowl on the counter ready for use.
• Wash and dry your chicken breast and cube it into small bite size pieces.
• Dice your onion. Thinly cut the greens on the green onion.
• Scramble the eggs in a frying pan with 1 teaspoon of sesame oil. Then cut the cooked eggs into small pieces and put aside.
• In a large frying pan or a wok add 2 tablespoons of sesame oil and cook the onion on medium heat for 5 minutes stirring often. You just want it soft and don't burn it. Now add your cubed chicken and stir often. You don't want to burn the chicken but a little color is fine. Add some salt and pepper to taste. Cook chicken about 5-7 minutes on medium heat. It will cook fast because it is cubed small. Add 1 tablespoon of the garlic butter compound. Add the peas, carrots, and green onions. Cook for 5 minutes or until just tender. (you can taste a carrot to test for desired taste) Do not overcook. Stir often. Leave in pan.
• Add 2 tablespoons of garlic butter compound and add the rice a handful at a time. Carefully stir everything together and keep adding rice until all the rice is added and well mixed together. At this time add 1 more tablespoons of the garlic butter compound. Cook rice for 5-7 minutes stirring often. Add the cooked eggs, stir well carefully. Now add your soy sauce. Mix well to distribute evenly. Add remaining salt and pepper to taste.
• If you wish to add the toasted sesame seeds do so now and stir and serve. Since we used sesame oil in the recipe the seeds are optional.

BENIHANA HIBACHI CHICKEN 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 1 1/2 tablespoons of butter in a large frying pan or flat grill 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.
• This fried rice can be prepared ahead of time by cooking the rice, then adding the peas, carrots and egg plus half of the soy sauce. Keep this refrigerated until you are ready to fry it in the butter. That's when you add the chicken, salt, pepper and remaining soy sauce.