The first time I hit a hibachi table, the grill’s sizzle felt like a show, with spatulas clanging and eggs cracking mid-air. Then came the rice, golden and buttery, tossed with garlic and chicken, pulling everyone in like magnets. That was my intro to the Benihana Chicken Fried Rice recipe, and it stuck with me. Trying it at home felt daunting without a flat-top, but with a skillet and some love, I nailed that savory depth. I spilled garlic butter once, yet the aroma still had us leaning in. It’s more than dinner. It’s a vibe you can bring to your kitchen with tender chicken and perfectly cooked rice.
Ingredients
For the Rice:
- 4 cups cooked jasmine or medium-grain rice (day-old works best)
- 2 tablespoons sesame oil
For the Chicken:
- 1 pound boneless chicken breast, diced
- 2 tablespoons soy sauce
- 1 tablespoon garlic butter
For the Eggs and Vegetables:
- 2 large eggs, lightly beaten
- 1 cup frozen peas and carrots (thawed)
- 1/2 cup onion, finely chopped
For Flavor and Finish:
- 3 tablespoons soy sauce
- 2 tablespoons garlic butter (extra for that Benihana kick)
- 2 green onions, chopped for garnish
- Salt and pepper to taste
Substitution Ideas
This Benihana Chicken Fried Rice recipe flexes with your pantry. No jasmine? Basmati or long-grain rice does the job, though it’s a bit drier. I used basmati once, and it was fine. Brown rice adds a nutty twist but needs extra cooking time. I tried it, and it held up. Swap chicken for shrimp, steak, or pressed tofu for a veggie version. Tofu soaks up flavor well when seared in sesame oil. If garlic butter feels heavy, use olive oil with fresh garlic, though it loses some of that classic Benihana taste. I leaned on olive oil once, and it was still tasty.
Timing
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Passive time: 12 hours (for cooling rice if made fresh the night before)
Prepping rice ahead takes the longest, but once that’s done, it’s a quick cook.
Step-by-Step Instructions
- Prepare the Rice
Use day-old rice for the best texture, as fresh rice holds too much moisture and clumps up. Cook’s Illustrated says chilling it reduces steam, so spread it on a baking sheet and refrigerate overnight if you can. I rushed with fresh rice once, and it stuck together. Plan ahead for that crispy bite. - Cook the Chicken
Heat 1 tablespoon sesame oil in a wok or large skillet over medium-high. Add diced chicken and 2 tablespoons soy sauce, stirring until golden brown, about 5 to 7 minutes. Set it aside. I overcooked mine once, so watch the heat to keep it tender. - Scramble the Eggs
In the same pan, push the chicken to one side. Pour in the beaten eggs and stir quickly for 1 to 2 minutes until just set. This keeps them fluffy. I scrambled them too long once, making them rubbery. Keep it light. - Sauté the Vegetables
Add onions, peas, and carrots to the pan. Cook for 3 to 4 minutes until the onions soften and turn translucent. This step builds flavor. I forgot to thaw the veggies once, which slowed things down. Thaw them first. - Add the Rice
Toss in the cold rice, breaking up clumps with a spoon. Stir to coat it with oil and veggies, cooking for 3 to 5 minutes. This mixes the flavors. I dumped it in too fast once, missing the even coating. Take your time. - Season with Flavor
Stir in 2 tablespoons garlic butter and 3 tablespoons soy sauce, mixing until every rice grain shines with flavor. Cook for another 2 to 3 minutes. I skimped on butter once, and it lacked that Benihana zing. Don’t hold back. - Finish Strong
Return the chicken to the pan, sprinkle with green onions, and adjust with salt and pepper. Stir for 1 minute to blend it all. I added too much salt once, so taste as you go.
Tip: Let the rice sit untouched for 30 seconds to crisp up, mimicking hibachi texture. I tried it, and it added a nice crunch.
Nutritional Info of Benihana Chicken Fried Rice
Per serving (about 1.5 cups, 4 servings):
- Calories: 420
- Protein: 22g
- Fat: 14g
- Carbs: 48g
- Fiber: 3g
- Sodium: 980mg
Chicken and eggs pack protein, but soy sauce bumps the sodium. The American Heart Association suggests keeping daily sodium under 2,300 mg, so pair it with low-sodium sides.
Healthier Alternatives
Lighten it with brown rice for fiber. I swapped it, and it felt heartier. Use avocado oil instead of garlic butter for healthier fats. I tried that, and it worked. Opt for chicken breast over thighs, or cut soy sauce with coconut aminos for less sodium. A 2020 Harvard T.H. Chan School study links high sodium to blood pressure risks, so these swaps help.
Serving Suggestions
Enjoy it solo or with hibachi steak, shrimp, or grilled veggies. Miso soup or ginger salad cuts the richness. At gatherings, keep it in a skillet for a family-style vibe. I served it that way, and it felt like a party.
Common Mistakes to Avoid
- Fresh Rice: Used it once, and it clumped. Stick to day-old.
- Overcrowding: Crowded the pan once, and it steamed. Cook in batches.
- No Garlic Butter: Skipped it once, and it lost the Benihana soul.
- Over-Salting: Added extra salt once with soy sauce. Taste first.
Storing Tips
Store in an airtight container for 3 days. Reheat in a skillet with sesame oil to refresh it. I microwaved once, and it dried out. Freeze in small bags, reheating from frozen in a pan. Works great.
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Conclusion
This Benihana Chicken Fried Rice recipe brings that hibachi thrill home for me. It’s not perfect every time. My first try had spills, but the bold flavors and sizzle vibe make it worth it. Try it, add your twist, and let me know how it goes. Share your take in the comments. We can swap stories!
FAQs
Can I Use Freshly Cooked Rice if I Don’t Have Day-Old?
Yes, spread it on a tray and chill for 2 hours to dry it out. I did that, and it helped.
What Kind of Soy Sauce Is Best?
Regular works, but low-sodium cuts salt. I switched once, and it balanced better.
Do I Need a Wok for This Recipe?
A wok’s nice, but a hot skillet does the trick. I used a skillet, and it seared fine.
Can I Make This Vegetarian?
Sure, swap chicken for tofu or veggies like mushrooms. I tried tofu, and it absorbed flavor.
How Do I Get That Smoky Hibachi Flavor?
Use high heat and let rice crisp for 30 seconds before stirring. I nailed it that way.