Benihana’s Chicken Fried Rice
Maybe you’re like Nick and I when it comes to fried rice, it’s one of those things that no matter how good the chicken (or steak) is, you have to finish your fried rice. It’s practically a rule in our house. Nick has tried multiple recipes for fried rice and he’s got a wonderful one that he makes but when we found the recipe for Benihana’s, we had to try is asap!
Fried rice is better made with day old rice, it’s not impossible to make it fresh but there’s something in the science that makes it tastes better if made ahead of time. Follow this recipe and make a yummy entree (Or don’t) and enjoy this for dinner tonight!
Don’t want to cook tonight? Find the nearest Benihana’s to you here!
1 tablespoon sunflower oil
4 ounces boneless, skinless chicken breast, cut into 1-inch chunks
Salt, to taste
Pepper, to taste
2 tablespoons garlic butter, plus more to taste
1 cup onions, diced
1/4 cup carrots, diced
1/4 cup green onions, thinly sliced
2 cups cooked white rice
2 tablespoons soy sauce
2 tablespoons sesame seeds
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).
4. 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.