Benihana's Chicken Fried Rice recipe

A bowl of delicious Benihana-style chicken fried rice, featuring fluffy rice mixed with tender chicken chunks, diced carrots, peas, and scrambled eggs. Garnished with fresh sliced green onions, the bowl sits on a rustic wooden surface with a pair of brown chopsticks resting on the rim. The blurred background highlights the vibrant colors and textures of the dish.

Benihana's Chicken Fried Rice recipe

Learn how to make Benihana's iconic chicken fried rice at home with this easy, step-by-step recipe. Discover the secret garlic butter, pro tips from Benihana chefs, and creative variations like Spicy Kick and Seafood Delight. Perfect for beginners and seasoned cooks alike!

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Course: Main Dish

Cuisine: Asian, Japanese

Keyword: Benihana chicken fried rice, easy fried rice recipe, garlic butter fried rice, Japanese fried rice, restaurant-style fried rice

Prep Time: 10

Cook Time: 20

Marinating Time: 30

Total Time: 1

Servings:

Calories: 350kcal

Cost: 10–15

Equipment

1 Large frying pan or wok Non-stick recommended for easy cooking.
1 Wooden spatula For stirring and flipping ingredients.
1 Mixing Bowls For preparing ingredients.

Ingredients

2 cups Cooked short-grain rice (day-old) Day-old rice works best for fried rice.
1 cup Chicken breast (diced) Use fresh, high-quality chicken.
½ cup Mixed vegetables (peas, carrots, corn) Fresh or frozen.
2 tbsp Soy sauce Use premium Japanese soy sauce.
2 tbsp Garlic butter The secret ingredient for authentic flavor.
2 eggs Beaten eggs For scrambling.
¼ cup Green onions (chopped) For garnish.

Instructions

Heat a large frying pan or wok over medium heat. Add 1 tbsp of safflower oil.
Sauté diced chicken until fully cooked. Remove and set aside.
In the same pan, scramble beaten eggs. Push to the side and add mixed vegetables.
Add day-old rice and cooked chicken to the pan. Stir to combine.
Pour soy sauce and garlic butter over the rice mixture. Stir until evenly coated.
Garnish with chopped green onions and serve hot.

Notes

Rice Preparation:
- Always use day-old rice for fried rice. Freshly cooked rice contains too much moisture, which can make the dish soggy.
- If you don’t have day-old rice, spread freshly cooked rice on a baking sheet and let it cool completely in the refrigerator for 1-2 hours.
Customization Options:
- Protein Variations: Swap chicken for shrimp, beef, or tofu for a different twist.
- Vegetable Add-Ins: Add bell peppers, broccoli, or mushrooms for extra flavor and nutrition.
- Spice Level: Add a dash of sriracha or red pepper flakes for a spicy kick.
Garlic Butter Tips:
- Use high-quality unsalted butter and freshly minced garlic for the best flavor.
- Prepare the garlic butter in advance and store it in the refrigerator for up to a week.
Cooking Tips:
- Cook ingredients in batches to avoid overcrowding the pan, which can lower the temperature and result in steaming instead of frying.
- Use a large frying pan or wok to ensure even cooking and prevent spillage.
Storage and Reheating:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, use a frying pan over medium heat with a splash of water or oil to restore moisture. Avoid microwaving, as it can make the rice dry or rubbery.
Serving Suggestions:
- Serve with a side of miso soup or a fresh salad for a complete meal.
- Garnish with extra green onions, toasted sesame seeds, or a drizzle of soy sauce for added flavor and presentation.
Kid-Friendly Version:
- Reduce the amount of soy sauce and skip the spicy ingredients for a milder version that kids will love.
- Add sweet corn or diced pineapple for a touch of sweetness.
Meal Prep:
- This recipe is perfect for meal prep. Double the ingredients and store individual portions in the fridge or freezer for quick weekday meals.

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