Hibachi Fried Rice Recipe Benihana Copycat Food

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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 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 HIBACHI CHICKEN RICE



Benihana Hibachi Chicken Rice image

This is a copycat version of the Hibachi Chicken Rice served at Benihana. Made in a pan but can be done on a flat grill like at the restaurant.

Provided by Member 610488

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 cups cooked rice
1 cup frozen peas, thawed
2 tablespoons carrots, finely grated
2 eggs, beaten
1/2 cup onion, diced
1 1/2 tablespoons butter
2 tablespoons soy sauce
1 cup chicken breast, diced into 1 cubes
salt, to taste
black pepper, to taste

Steps:

  • Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator.
  • Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking.
  • When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients together.
  • Melt 1 1/2 tablespoons of butter in a large frying pan or flat grill over medium/high heat.
  • When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often.
  • This fried rice can be prepared ahead of time by cooking the rice, then adding the peas, carrots and egg plus half of the soy sauce. Keep this refrigerated until you are ready to fry it in the butter. That's when you add the chicken, salt, pepper and remaining soy sauce.

Nutrition Facts : Calories 359.8, Fat 7.4, SaturatedFat 3.6, Cholesterol 117.2, Sodium 612, Carbohydrate 61.2, Fiber 2.5, Sugar 3.3, Protein 10.7

HIBACHI FRIED RICE RECIPE - BENIHANA COPYCAT



Hibachi Fried Rice Recipe - Benihana Copycat image

If you'd like to recreate some of that Benihana magic at home - look no further. This is the perfect copycat Benihana Hibachi Fried Rice Recipe!

Provided by Lima

Categories     Main     Side

Time 1h

Number Of Ingredients 16

5 heads garlic (sliced in half)
8 oz whipped butter
4 tbsp soy sauce (all purpose)
1/4 tsp black pepper (freshly ground)
1/4 tsp lemon juice (optional)
1 tbsp vegetable oil (preferably safflower oil)
2 eggs (beaten)
1 cup chicken breast (thinly sliced into small pieces)
2 cups peas and carrots
5 cups cooked rice (preferably one day old, cold, no clumps)
1 tsp salt (to taste)
1 tsp pepper (to taste)
1 tbsp soy sauce
1 tsp sesame seeds (for garnish)
2 scallion (sliced, for garnish)
1 tsp sesame oil

Steps:

  • Preheat oven to 350°F.
  • Cut about a third off the top of 5 heads of garlic. Place on a baking sheet lined with tin foil.
  • Bake the garlic for about 30 minutes or until they are soft inside.
  • Press the garlic cloves into a medium bowl and mash. Wait for the mashed garlic to cool.
  • Add about two tablespoons of butter to the cooled mashed garlic. Beat until fully combined. Add the remaining butter in half cup portions and continue mixing until all the butter has been added.
  • Add the freshly ground black pepper, soy sauce and lemon juice and mix well. Store in an airtight container - I usually just store it in the whipped butter container. Refrigerate until ready to use.
  • Heat a large skillet (preferably a cast iron pan) or wok for at least 5 minutes until it is smoking hot. Using a wok or cast iron skillet is really important to mimic the high heat cooking temperature of a Japanese steakhouse or hibachi restaurant. This recipe does not work on medium heat.
  • Add the oil and scramble the eggs. Push the eggs to one side. While the eggs are still runny, add the chicken and saute until golden brown (about 80% cooked). Add the carrots and onion and sauté continuously until the onions are transparent - about 2-3 minutes. Add half the cold rice and mix well. Then repeat with the remaining rice.. Be sure to break down any clumps. Add lots of garlic butter, the soy sauce and a little sesame oil. Sauté while mixing thoroughly. Taste for seasoning. Add the scallions and sesame seeds as a garnish. Enjoy!

Nutrition Facts : Calories 228 kcal, ServingSize 1 serving

FRIED RICE LIKE AT BENIHANA



Fried Rice Like at Benihana image

I found this recipe online. It's mostly like all the others, but this one tells you to cool the rice after you cook it before you actually make the fried rice. This is the way I prefer to make it. I don't know why, but for some reason every time I don't let the rice get cold it just doesn't taste as good. It's supposed to be one of those restaurant's secret recipes and it sure is good. PS - I modify it every time I make it by adding new things, etc. Add as much or as little soy sauce as you like, I tend to add a little more. This fried rice can be prepared ahead of time by cooking the rice,. then adding the peas, carrots and egg plus half of the soy sauce. Keep this refrigerated until you are ready to fry it in the butter. That's when you add the salt, pepper and remaining soy sauce.

Provided by Chef Whitney

Categories     White Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup uncooked rice
1 cup frozen peas, thawed
2 chopped carrots
2 eggs, beaten
1/2 cup diced onion (1/2 small onion)
1 1/2 tablespoons butter
2 tablespoons soy sauce
salt
pepper

Steps:

  • Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator.
  • Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking.
  • When rice has cooled to near room temperature, add peas,carrot, scrambled egg and diced onion to the bowl.Carefully toss all of the ingredients together.
  • Melt 1 1/2 tablespoons of butter in a large frying pan over medium/high heat.
  • When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often.

Nutrition Facts : Calories 304.5, Fat 7.3, SaturatedFat 3.6, Cholesterol 117.2, Sodium 630.9, Carbohydrate 49.2, Fiber 3.4, Sugar 4.5, Protein 9.7

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.

BENIHANA STYLE FRIED RICE



Benihana Style Fried Rice image

Make and share this Benihana Style Fried Rice recipe from Food.com.

Provided by Kana K.

Categories     White Rice

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

2 ounces cooked chicken
8 ounces steamed rice
2 eggs
1 teaspoon onion, chopped
2/3 teaspoon carrot, chopped
2/3 teaspoon green onion, chopped
1/2 teaspoon sesame seeds
4 tablespoons butter
1 teaspoon oil
2 teaspoons soy sauce
6 pinches pepper
6 pinches salt (optional)

Steps:

  • Scramble eggs and chop after cooking.
  • Saute chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken.
  • Break off chunks of steamed rice and mix with vegetable, egg and chicken.
  • Add sesame seed and salt and pepper, stirring well.
  • Add butter and soy sauce into the mixture, stirring well until done.

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