Best Best Copycat Benihana Japanese Chicken Rice Recipes

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BENIHANA FRIED RICE



Benihana Fried Rice image

Don't live near a Benihana? Don't worry, you can make a copycat recipe for Benihana Fried Rice.

Provided by Stephanie Manley

Categories     Side Dish

Time 1h

Number Of Ingredients 11

1 cup white rice
2 cups water
3 tablespoons sesame seeds
5 tablespoons butter
1 cup chopped onion
1 cup chopped carrots
2/3 cup chopped scallions (green onions)
3 tablespoons garlic butter
5 eggs (beaten)
5 tablespoons soy sauce
salt and pepper to taste

Steps:

  • Preheat the oven to 350 degrees F. Cook the rice in the water according to package directions. For best results, spread the cooked rice in a shallow metal pan and stick it in the freezer to cool quickly. Do not let it freeze, though. If you don't have time to chill the rice, just spread it out so it cools completely.
  • While the rice is cooking and cooling, spread the sesame seeds in a shallow baking pan. Bake until golden brown, 10 to 15 minutes, shaking pan occasionally for even color. Remove from the oven.
  • Melt the butter in a large skillet. Add the onions, carrots, and scallions. Cook, stirring from time to time, until the onions are translucent. Remove from the heat and set aside. Heat another large skillet or a wok if you have one. Add a splash of oil and swirl it around. Pour the eggs into the hot skillet. Cook as you would scrambled eggs. When the eggs are barely done, add the vegetables, rice, 2 tablespoons of the garlic butter (you can add more if desired) and sesame seeds and sprinkle with the soy sauce. Stir-fry until everything is mixed and hot. Season with salt and pepper to taste.

Nutrition Facts : Calories 530 kcal, Carbohydrate 48 g, Protein 14 g, Fat 31 g, SaturatedFat 16 g, Cholesterol 264 mg, Sodium 1570 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

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

BENIHANA'S CHICKEN FRIED RICE



Benihana's Chicken Fried Rice image

A recipe and You Tube video I found online while searching for Japanese Fried Rice for the Culinary Quest event. Here is a link to the fun video: https://www.youtube.com/watch?v=hxZieFxxz9E.

Provided by Lynn Dine

Categories     Rice Sides

Time 25m

Number Of Ingredients 11

1 tablespoon sunflower oil
4 ounces boneless, skinless chicken breast, cut into 1-inch chunks
salt and pepper, to taste
2 tablespoons garlic butter, plus more to taste
3 eggs
1 cup onions, diced
1/4 cup carrots, diced
1/4 cup green onions, thinly sliced
2 cups cooked white rice, fried rice tastes best when made from leftover, day-old steamed rice (rather than freshly cooked)
2 tablespoons soy sauce
2 tablespoons sesame seeds

Steps:

  • 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). 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.

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.

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