My Version Of Benihana Chicken Fried Rice

One craving I had while pregnant with Navy was the Benihana chicken fried rice. I would order double rice. Actually, who am I fooling? I still order two bowls. It’s sooooo yummy. After going over the weekend I wanted to learn how to make it at home. With a baby it’s easier. I did some research while there and looked up some secret tips. Now, sharing my version of Benihana chicken fried rice here with you so you can make it at home too.

Early prep

There is a bit of prep work needed. First, make the rice and let it sit in the fridge for 4-5 hours so that all the water gets soaked into the rice. You want it dry. About half way through the 4-5 hours, stir it so that the bottom rice gets air. Also, take out one stick of butter and let it become room temp. These are the two things you’ll need to do early in preparation. Super easy tasks.

Special Ingredients

The following ingredients are a must. It’s what makes the fried rice what it is. Botan rice. Any other rice for the Benihana chicken fried rice will fall apart and become mush. This rice you can fluff and stir because it separates. Also, Safflower oil. This is oil that can be cooked at a high heat. Both are sold at HEB and Kroger. I hadn’t ever heard of either before now. Turns out, the oil is pretty popular. Who knew? Any other oil won’t be the same. You really can’t over use it but keep in mind try to not over do it. Use enough to coat the rice and meat. The first time I made this I used a little too much and it was fine, but I personally didn’t like all the oil in the bottom of the bowl.

Ingredients

2 cups Botan rice

Safflower Oil

1 stick butter (room temp)

1 onion

2 cloves of garlic

lemon

Soy sauce

2 carrots

3 green onion

2 chicken breast

3 eggs

Salt/pepper

Directions:

Cooked rice: stir one time when rice starts to barely boil. After rice is cooked fluff with a fork (gently) to separate the rice. Put into fridge and let it sit for at least 4 hours. The longer the better (8 would be ideal). Stir one time half way through.

Garlic butter: Mix one stick of butter (at room temp), 2 cloves of garlic (finely chopped), a squeeze of lemon and a touch of soy sauce. Don’t over do the soy.

1. Heat up oil
2. Cook onion and carrot
3. Towards the end add green onion then set aside
4. Oil Pan again
5. Cook Chicken breast whole
6. Dice up chicken and cook a little longer ( I like mine a little on the crispy side)
7. Add garlic butter to chicken about 2 min before done then set to the side
8. Cook egg in clean pan then set aside
9. Heat up oil in Wok (really any deep pan will do)
10. Add rice to heated oil and toss for a min so that all rice is heated
11. Add garlic butter
12. Stir evenly
13. Add vegetable medley, chicken and egg
14. Stir evenly
15. Add in soy sauce (how ever much you like. Test as you go)
16. Pinch of salt and pepper
17. Stir well to evenly disperse seasoning
18. Add in sesame seed ( I add a lot bc I love it)

Super easy recipe. There’s a little prep work but once you do it one time, you’ll get the hang of it and from then on it will be easy. Let me know what you think and how yours turns out. Do you think it taste like the Benihana kind?

Check out my southern biscuit recipe for this next weekend.