Have you ever wondered how to recreate that mouthwatering chicken fried rice from Benihana in your own kitchen? I’ve spent years perfecting this copycat recipe, and today I’m sharing all my secrets to help you master this iconic dish. Get ready to transform your kitchen into a teppanyaki grill experience!
The Secret Behind Perfect Fried Rice
Before we dive into the recipe, let’s talk about what makes this style of fried rice special. The key lies in the perfect balance of ingredients and proper technique. Traditional teppanyaki chefs have mastered the art of cooking rice at high temperatures while maintaining the perfect texture – not too sticky, not too dry.
Essential Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Day-old cooked rice | 4 cups | Must be cold |
| Chicken breast | 1 pound | Diced into 1/2 inch cubes |
| Butter | 3 tablespoons | Unsalted |
| Soy sauce | 3 tablespoons | Premium quality |
| Vegetables | 1 cup total | Mixed peas and carrots |
| White onion | 1 medium | Finely diced |
| Eggs | 2 large | Room temperature |
| Garlic | 3 cloves | Minced |
| Green onions | 4 stalks | Finely chopped |
| Sesame oil | 1 tablespoon | For finishing |
| Salt and pepper | To taste |
Special Equipment Needed
| Equipment | Purpose |
|---|---|
| Large wok or flat-top griddle | Main cooking surface |
| Metal spatulas | For tossing and chopping |
| Large mixing bowl | Rice preparation |
| Sharp knife | Ingredient prep |
| Measuring spoons | Accurate seasoning |
The Perfect Rice Preparation
The foundation of great fried rice starts with properly prepared rice. Here’s my foolproof method:
- Cook rice the day before using slightly less water than usual
- Store in an airtight container in the refrigerator overnight
- Break up any clumps before cooking
- Allow rice to reach room temperature for 15 minutes before frying
Step-by-Step Cooking Instructions
Preparation Phase (15 minutes)
- Dice chicken breast into uniform 1/2-inch cubes
- Finely chop all vegetables
- Beat eggs in a small bowl
- Have all ingredients measured and ready beside your cooking station
Cooking Phase (20 minutes)
- Heat your wok or griddle over high heat until smoking
- Add 1 tablespoon butter and cook chicken until golden (3-4 minutes)
- Remove chicken and set aside
- Add another tablespoon of butter and scramble eggs (1-2 minutes)
- Remove eggs and chop into small pieces
- Add final tablespoon of butter and sauté onions until translucent
- Add remaining vegetables and garlic, cook for 2 minutes
- Add cold rice, break up any clumps
- Return chicken and eggs to the wok
- Add soy sauce and toss everything together
- Cook for 3-4 minutes, constantly stirring
- Finish with sesame oil and green onions
Pro Tips for Restaurant-Quality Results
| Tip | Explanation |
|---|---|
| Use day-old rice | Fresh rice is too moist and will become mushy |
| High heat is crucial | Maintains the rice’s integrity and creates the perfect texture |
| Don’t overcrowd | Cook in batches if necessary |
| Keep ingredients moving | Prevents sticking and ensures even cooking |
| Season gradually | Add soy sauce in stages for better flavor distribution |
Common Mistakes to Avoid
- Using fresh, hot rice
- Overcrowding the pan
- Not preheating the wok properly
- Adding too much soy sauce
- Neglecting to break up rice clumps
- Stirring too aggressively
Serving Suggestions
- Serve immediately while hot
- Garnish with extra green onions
- Add a side of pickled ginger
- Pair with miso soup
- Serve alongside grilled vegetables
Storage and Reheating
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator | 3-4 days | Store in airtight container |
| Freezer | Up to 2 months | Wrap tightly in plastic and foil |
| Reheating | 2-3 minutes | Add splash of water when reheating |
Frequently Asked Questions
Q: Why must the rice be day-old?
A: Fresh rice contains too much moisture and will become mushy when fried. Day-old rice has had time to dry out, resulting in the perfect texture.
Q: Can I use brown rice instead of white rice?
A: Yes, but the texture will be different. Brown rice requires more cooking time and slightly more oil to prevent sticking.
Q: How can I make this dish vegetarian?
A: Simply omit the chicken and add more vegetables like mushrooms, bell peppers, and bean sprouts.
Q: What type of oil is best for cooking?
A: Use a neutral oil with a high smoke point like vegetable oil or peanut oil for the main cooking process.
Q: Can I make this dish ahead of time?
A: Yes, but it’s best served fresh. If making ahead, slightly undercook the rice to prevent it from becoming mushy when reheated.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 380 |
| Protein | 22g |
| Carbohydrates | 45g |
| Fat | 14g |
| Fiber | 3g |
| Sodium | 680mg |
| Serving Size | 1.5 cups |
Recipe Variations
Spicy Version
- Add 1-2 tablespoons of sriracha sauce
- Include diced jalapeños
- Incorporate chili oil instead of regular sesame oil
Deluxe Version
- Add shrimp
- Include water chestnuts for extra crunch
- Top with fried garlic chips
- Incorporate shiitake mushrooms
Remember, the key to mastering this recipe is practice and patience. Don’t be discouraged if your first attempt isn’t perfect – even experienced chefs took time to perfect their technique. With each try, you’ll get closer to achieving that authentic teppanyaki restaurant taste in your own kitchen.
