Benihana Chicken Fried Rice

A bowl of chicken fried rice with chopsticks on the side.

Benihana Chicken Fried Rice

This copycat recipe for Benihana's Chicken Fried Rice is just as good as the original - but made at home with inexpensive ingredients.

Course Main Course, Main Dishes, Side Dish

Cuisine American, Asian, Chinese

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 410

Author Dorothy Bigelow

Ingredients

2 cups cooked white rice preferably leftover or day-old
2 tablespoons avocado oil safflower, or vegetable oil
1 small onion diced
2 cloves garlic minced
2 cups cooked chicken cubed
¼ teaspoon black pepper
½ cup frozen mixed vegetables
2 large eggs beaten
3 tablespoons soy sauce or tamari (for gluten-free)
1 teaspoon toasted sesame oil
2 tablespoons butter
2 green onions sliced (for garnish; optional)

Instructions

In a large non-stick skillet, heat the avocado oil over medium-high heat.
Add the diced onion to the skillet and sauté until translucent, about 2-3 minutes.
Add the minced garlic to the skillet and stir-fry for an additional 30 seconds, or until fragrant.
Add the cooked, cubed chicken and black pepper to the skillet. Cook for 1-2 minutes, stirring frequently, until the chicken is heated through.
Add the frozen mixed vegetables to the skillet and cook until they are thawed and heated through, about 1-2 minutes.
Push the chicken and vegetable mixture to one side of the skillet, making space for the eggs. Pour the beaten eggs into the empty side of the skillet and scramble them until they are cooked through, about 1-2 minutes.
Add the rice to the skillet, breaking up any clumps with a spatula. Stir the rice, chicken, vegetables, and eggs together until well combined, cooking for another 2-3 minutes.
Pour the soy sauce and sesame oil over the rice mixture, stir, and cook for an additional 1 minute, ensuring that the sauces are evenly distributed.
Add the butter to the skillet and stir until it is melted and well incorporated into the fried rice.
Remove the skillet from the heat and garnish with sliced green onions, if desired. Serve and enjoy!

Notes

Storage: Transfer the leftovers to an airtight container and store them in the refrigerator for up to 3 days* (or up to 4 days after the rice was first cooked).

Reheat in a skillet over medium heat, adding water or oil to prevent it from drying out. Ensure a minimum temperature of 140ºF (60ºC) is reached in all parts.

DO NOT leave cooked rice at room temperature; instead, transfer it to storage right away.

Freezing: Transfer cooled leftovers to an airtight container or freezer bag. Label and freeze for up to 3 months. Thaw in the fridge, then reheat in a skillet or microwave until it reaches a minimum temperature of 140ºF (60ºC).

*How Long Does Rice Last in the Fridge? - Food and Wine

Nutrition