Benihana fried rice Recipe

Benihana fried rice


2 cups Jasmine Rice, uncooked
2 tsp Olive Oil
4 Eggs
2 Chicken Thighs or 1 Chicken Breast, diced small
4 tbsp Soy Sauce, divided
2 Cloves Garlic, minced
1 Carrot, diced small
1/2 Yellow Onion, diced small
3 Scallions, sliced
1/4 cup Butter, divided
1/2 tsp Kosher Salt
1 tsp Black Pepper
2 tbsp Sesame Seeds

Vegan Modification: Sub in mushrooms for chicken and sesame oil for butter

Preparation of Rice: Cook rice according to package directions and let cool. (If possible, cook the rice the day before and refrigerate overnight).

Scramble Eggs: In a large wok or pan over medium-high heat, scramble eggs in 1 tsp oil with salt and pepper. Remove from the pan and set aside.

Stir Fry Chicken: Add 1 tsp more oil to the pan. Stir fry the chicken with a sprinkle of salt and pepper and 1 tbsp soy sauce until almost cooked through (about 2 minutes).

Vegetable Addition: Add the garlic, carrot, and onion, as well as 2 tbsp butter, and stir fry until onions are translucent (2-3 minutes).

Incorporate Scallions and Rice: Add the scallions and stir fry for 1 minute. Then, add the rice, salt, pepper, 3 tbsp soy sauce, and sesame seeds. Stir fry until all ingredients are evenly distributed.

Crisp Up Rice: Create a well in the middle of the rice and place 2 tbsp butter in the well. Let it melt and let the rice fry undisturbed for about 2 minutes so that it crisps up in the butter.

Final Assembly: Add the scrambled egg back into the pan and stir until evenly distributed, breaking it up into small pieces with your spatula. Turn off the heat and enjoy!

Total Time: Approximately 15 minutes prep time + 40 minutes cook time.

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