Description
This copycat Benihana chicken fried rice recipe recreates the restaurant’s flavors using tender chicken, savory rice, and a unique smoky paprika-garlic glaze. It’s designed for easy weeknight cooking, using simple techniques and common ingredients for a hearty family meal.
Ingredients
Scale
- 450 g (1 lb) boneless, skinless chicken thighs, cut into small dice
- 3 large eggs, beaten with salt and pepper
- 30 ml (2 tablespoons) neutral cooking oil, divided
- 30 g (2 tablespoons) unsalted butter, divided
- 1/2 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 120 g (1/2 cup) frozen peas
- 120 g (1/2 cup) carrots, finely diced
- 700–800 g (3 cups) cooked day-old jasmine rice, chilled and fluffed
- 45 ml (3 tablespoons) alcohol-free soy sauce
- 5 ml (1 teaspoon) toasted sesame oil
- 1/4 teaspoon white pepper
- For the Smoky Paprika-Garlic Glaze:
- 120 ml (1/2 cup) vegetable stock
- 15 ml (1 tablespoon) alcohol-free soy sauce
- 10 g (1 tablespoon) dark brown sugar
- 5 g (1 teaspoon) smoked paprika
- 2 cloves garlic, minced
- 7 g (1 tablespoon) cornstarch
- 15 ml (1 tablespoon) water
- For Garnish:
- 30 g (1/4 cup) fresh scallion greens, thinly sliced
Instructions
- Prepare Smoky Glaze: In a saucepan, combine vegetable stock, soy sauce, brown sugar, paprika, and minced garlic; simmer until sugar dissolves. Whisk cornstarch and water separately, then whisk into the simmering liquid. Cook for 1-2 minutes until glossy and thickened; set aside.
- Sear Chicken: Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add diced chicken and cook for 5-7 minutes, stirring until golden brown and cooked through. Remove chicken to a clean plate.
- Scramble Eggs: Reduce heat to medium and add 1 tablespoon of butter to the skillet. Pour in beaten eggs and scramble gently until just set. Break into small pieces and add them to the plate with the chicken.
- Sauté Vegetables: Add remaining oil and butter to the skillet over medium heat. Sauté onion and minced garlic for 2-3 minutes. Add diced carrots and cook for another 3-4 minutes until tender-crisp.
- Fry Rice: Increase heat to medium-high. Add chilled day-old rice to the skillet and stir-fry continuously for 3-5 minutes, breaking up clumps, until the grains are heated through and begin to crisp on the edges.
- Combine Ingredients: Return cooked chicken, scrambled eggs, and frozen peas to the skillet with the rice. Add soy sauce, sesame oil, and white pepper. Toss vigorously for 2-3 minutes to combine everything thoroughly.
- Glaze and Finish: Pour about half of the prepared glaze over the fried rice mixture. Toss vigorously for 1-2 minutes until all components are evenly coated with the glossy sauce.
- Serve and Garnish: Serve the fried rice hot in individual bowls, drizzling the remaining glaze over each portion and garnishing generously with thinly sliced scallion greens.
Notes
To avoid soggy fried rice, use day-old chilled rice. If you don’t have day-old rice, cook a fresh batch, spread it on a baking sheet, and refrigerate or freeze for 30 minutes to quickly dry it out. Leftover fried rice can be stored in an airtight container for 3-4 days and reheated in a skillet to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 serving
- Calories: 450 calories
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg
Keywords: fried rice, chicken, benihana copycat, hibachi, weeknight meal, easy dinner, stir-fry, smoky glaze, restaurant style, one-pan meal