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Benihana fried rice in a ceramic bowl with chicken, egg, and vegetables glossy with garlic butter

Hibachi Fried Rice

This benihana copycat fried rice uses day-old rice and garlic butter for authentic hibachi flavor in one skillet.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method

Ingredients
  

  • 4 cup Cooked white rice, day-old and cold
  • 300 g Chicken breast, diced small
  • 3 tbsp Butter
  • 2 tbsp Soy sauce
  • 2 tsp Garlic, minced
  • 1 cup Frozen mixed vegetables
  • 2 piece Eggs, beaten
  • 2 piece Green onions, sliced
  • 1 tsp Sesame oil

Method
 

  1. Heat 1 tablespoon butter in a large skillet over high heat for 1 minute, then cook the diced chicken for 4 minutes until golden and cooked to 165°F / 74°C, then transfer to a plate.
  2. Add 1 tablespoon butter to the same skillet and scramble the eggs for 1 minute until just set, then transfer to the plate with chicken.
  3. Add the remaining 1 tablespoon butter and minced garlic to the skillet and cook for 30 seconds until fragrant.
  4. Add the cold rice and frozen vegetables, breaking up any rice clumps, and stir-fry for 3 minutes until the rice is heated through and slightly crispy.
  5. Return the chicken and eggs to the skillet, add soy sauce and sesame oil, and toss for 1 minute until everything is well combined and hot.
  6. Remove from heat, top with sliced green onions, and serve immediately.