Benihanas Chicken Fried Rice Recipes

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BENIHANA FRIED RICE RECIPE



Benihana Fried Rice Recipe image

Making copycat Benihana fried rice from home couldn't be easier. Mix up your ingredients and within no time have a readily made dish straight from the Benihana restaurant.

Provided by Laura Ritterman

Categories     Sides

Time 50m

Number Of Ingredients 15

2 pounds of chicken breast, cubed into small pieces
1 cup of chopped carrot (either frozen or about 2 large fresh carrots)
1 large white or yellow onion, chopped
A handful of scallions, finely sliced
Oil (safflower or canola)
2 cups of white rice
3 cups of water
Pinch of salt
1 stick (1/2 cup) of unsalted butter
2 cloves of minced garlic
1 teaspoon of lemon juice
2 teaspoons of low-sodium soy sauce
4 eggs
Salt and pepper as desired
Toasted sesame seeds (optional)

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

Nutrition Facts : Calories 370 cal

BENIHANA CHICKEN FRIED RICE RECIPE



Benihana Chicken Fried Rice Recipe image

This Benihana Chicken Fried Rice is the perfect copycat recipe for homemade hibachi, just like the one served at Benihana. It's super delicious and easy to make at home, no tricks required, only lots of garlic butter.

Provided by Calleigh

Categories     Brunch

Time 20m

Number Of Ingredients 18

2 tbsp safflower oil
8 oz chicken thighs
2 cups rice ((cooked and cold) ** check the Notes)
2 tbsp garlic butter ((+ 1 tsp extra for the rice - this is optional))
3 eggs
¼ cup green onions ((sliced))
¼ cup onion ((diced))
¼ cup carrots ((diced))
1 tbsp oyster sauce
1 tbsp fish sauce
1 tsp salt
1 tsp pepper
2 tbsp sesame seeds
2 tbsp green onions
1 stick unsalted butter ((softened at room temperature))
2 cloves garlic ((minced))
2 tbsp lemon juice
1 tsp soy sauce

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).

Nutrition Facts : Calories 660 kcal, Carbohydrate 79 g, Protein 21 g, Fat 28 g, SaturatedFat 8 g, Cholesterol 194 mg, Sodium 1211 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

BEST COPYCAT BENIHANA JAPANESE CHICKEN RICE



Best Copycat Benihana Japanese Chicken Rice image

If you've ever been to Benihana you will know that one of the highlights is the Chicken Rice they serve. It is tasty and served right after their onion soup. I enjoy eating 1/2 the rice as an appetizer while waiting for my food to be cooked. I have read several recipes and have found an ingredient that makes this recipe more authentic. Hope you enjoy.

Provided by Chef Simply Delish

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

4 cups cooked rice, cooled to room temperature
4 tablespoons sweet butter (softened)
2 garlic cloves, finely minced (use 1 if you want a lighter garlic flavor)
1 teaspoon sesame oil
3 eggs, beaten
6 -8 ounces boneless skinless chicken breasts, cubed
2 tablespoons sesame oil
1/2 cup frozen peas, thawed (may omit)
1/2 cup frozen carrots, thawed
1 cup onion, diced
1/4 cup green onion
1/2 teaspoon salt (to taste)
1/2 teaspoon black pepper (to taste)
2 tablespoons low sodium soy sauce
2 tablespoons toasted sesame seeds (optional)

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 FRIED RICE



Benihana Fried Rice image

Make and share this Benihana Fried Rice recipe from Food.com.

Provided by Andy Wold

Categories     White Rice

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

1 cup rice, uncooked
5 tablespoons butter
1 cup onion, chopped
1 cup carrot, chopped
2/3 cup green onion, chopped
3 tablespoons sesame seeds
5 eggs
5 tablespoons soy sauce
salt
pepper

Steps:

  • Cook rice according to package directions.
  • In a large skillet melt butter.
  • Add onions, carrots and scallions.
  • Saute until carrots are translucent.
  • Set aside.
  • Heat oven to 350°F (175°C).
  • Place sesame seeds in a shallow pan.
  • Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color.
  • Lightly grease another skillet.
  • Beat eggs and pour into hot skillet.
  • Cook as you would scrambled eggs.
  • Combine rice, vegetables, sesame seeds and eggs.
  • Add soy sauce and stir.
  • Salt and pepper to taste.

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