Best Benihana Chicken Fried Rice Recipe
This benihana chicken fried rice recipe brings the teppanyaki experience to your kitchen. Featuring tender chicken, fluffy rice, and classic hibachi flavors, it’s perfect for a quick, crowd-pleasing meal.
Ingredients
- 3 cups cooked chilled rice (preferably day-old)
- 1 pound chicken breast or thighs cubed
- 2 tablespoons vegetable oil divided
- 1 tablespoon sesame oil
- ½ cup onion finely chopped
- ½ cup carrots diced
- ½ cup green peas
- 2 large eggs lightly beaten
- 2 cloves garlic minced
- 2 –3 tablespoons low-sodium soy sauce to taste
- 1 tablespoon butter
- Salt and black pepper to taste
- Sliced green onions optional garnish
(Optional) Bell peppers, bean sprouts, or chili sauce for added flair.
Instructions
- Preheat the Pan: Warm a large skillet or wok over medium-high heat with 1 tablespoon of vegetable oil.
- Cook the Chicken: Add chicken, season with salt and pepper, and stir-fry until golden and cooked through. Remove and set aside.
- Sauté Veggies: In the same pan, add remaining vegetable oil and sesame oil. Stir in onions, carrots, and garlic. Cook until onions are translucent, then add peas.
- Scramble Eggs: Push veggies aside; pour in beaten eggs. Scramble until set but soft.
- Incorporate Rice: Add chilled rice, breaking up lumps as you stir it with the veggies and eggs.
- Add Chicken & Season: Return chicken to the skillet. Drizzle in soy sauce, add butter, and mix thoroughly. Adjust salt, pepper, or soy sauce as needed.
- Finish and Garnish: Increase heat briefly to add slight crispiness. Turn off the heat and top with green onions. Serve hot.
Notes
Always verify that your chicken reaches an internal temperature of 165°F, as recommended by the USDA, to ensure it’s fully cooked and safe to eat.