Best Copycat Benihana Japanese Chicken Rice

The sizzle of the hibachi, the chef’s dazzling knife skills, and the communal excitement around the table – a Benihana visit was always a special occasion in my family. But beyond the performance, it was the food that truly captured my heart, especially their flavorful chicken rice. I remember fighting over the last grain with my siblings, each of us wanting to savor that perfect blend of garlic, sesame, and savory chicken. Now, recreating that familiar, comforting taste at home brings back all those wonderful memories.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 6
• Yield: About 8 cups
• Dietary Type: Not specified (contains meat and eggs)

Ingredients

• 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
• ½ cup frozen peas, thawed (may omit)
• ½ cup frozen carrots, thawed
• 1 cup onion, diced
• ¼ cup green onion, thinly sliced
• ½ teaspoon salt, to taste
• ½ teaspoon black pepper, to taste
• 2 tablespoons low sodium soy sauce
• 2 tablespoons toasted sesame seeds (optional)

Equipment Needed

• Large frying pan or wok
• Small frying pan
• Mixing bowl
• Potato masher or hand mixer
• Knife and cutting board

Instructions

1. Prepare the rice. If you haven’t already, cook the rice according to package directions. A good rule of thumb is to double the water for each cup of uncooked rice. For this recipe, use 4 cups of water and 2 cups of uncooked rice. Add a pinch of salt. Once the water boils, reduce the heat to low, cover, and cook for 20 minutes. After cooking, spread the rice out in a shallow pan and cool it in the refrigerator (or freezer if you have room) until it reaches room temperature or cooler. This step is crucial for achieving the right texture. Pre-cooked rice from the previous day also works perfectly.

2. Make the garlic butter compound. In a mixing bowl, combine the softened butter and minced garlic. Ensure the bowl is large enough to allow for thorough mixing. Use a potato masher to mash the butter, or use a hand mixer if preferred. To easily peel the garlic, place each clove on a cutting board and gently hit it with the side of a knife, being careful to keep the sharp end of the knife away from you. The skin should easily separate. Finely mince the garlic. Then, using the flat side of the knife blade, run it across the minced garlic in each direction to create a paste. This will release the garlic’s flavor more effectively. Add the garlic paste to the butter and mix very well until fully incorporated. Set the bowl aside at room temperature, ready for use.

3. Prepare the chicken. Wash and dry the chicken breasts. Cut them into small, bite-sized cubes.

4. Dice the onion. Thinly slice the green onion.

5. Scramble the eggs. In a small frying pan, heat 1 teaspoon of sesame oil over medium heat. Pour in the beaten eggs and scramble until cooked through. Remove from the pan and cut the cooked eggs into small pieces. Set aside.

6. Cook the vegetables and chicken. In a large frying pan or wok, heat 2 tablespoons of sesame oil over medium heat. Add the diced onion and cook for 5 minutes, stirring frequently, until softened but not browned. Add the cubed chicken and stir often. You don’t want to burn the chicken, but a little browning is fine. Season with salt and pepper to taste. Cook the chicken for about 5-7 minutes on medium heat, stirring frequently, until cooked through. Add 1 tablespoon of the garlic butter compound to the chicken mixture. Add the thawed peas, carrots, and sliced green onions. Cook for 5 minutes, or until the vegetables are just tender. Taste a carrot to test for desired tenderness; avoid overcooking. Stir frequently to prevent sticking. Leave the mixture in the pan.

7. Incorporate the rice. Add 2 tablespoons of the garlic butter compound to the pan with the chicken and vegetables. Add the cooked rice a handful at a time, carefully stirring everything together to combine. Continue adding rice until all the rice is added and well mixed. At this point, add 1 more tablespoon of the garlic butter compound. Cook the rice for 5-7 minutes, stirring frequently, until heated through.

8. Finish and serve. Add the cooked scrambled eggs to the rice mixture and stir well, being careful not to break them up too much. Pour in the low sodium soy sauce and mix well to distribute it evenly throughout the rice. Add the remaining salt and pepper to taste, adjusting as needed. If desired, add the toasted sesame seeds and stir to incorporate. Serve immediately.

Expert Tips & Tricks

• Day-old rice is best: Using rice that has been cooked and cooled overnight helps prevent the rice from becoming mushy during the stir-frying process.
• Don’t overcrowd the pan: Cooking the chicken and vegetables in batches if necessary helps ensure even cooking and browning.
• Adjust the garlic butter to your taste: Feel free to add more or less garlic butter depending on your preference.
• High heat is key: Using high heat helps to create a slightly crispy texture on the rice, similar to what you would find at Benihana.
• Toast the sesame seeds: Toasting the sesame seeds before adding them to the rice enhances their flavor and adds a pleasant crunch.
• Make ahead: The garlic butter can be made several days in advance and stored in the refrigerator.

Serving & Storage Suggestions

Serve the chicken rice immediately while it’s hot. Garnish with extra green onions and sesame seeds for a pop of color and flavor. This dish can be served as a main course or as a side dish with grilled meats or vegetables.

Leftovers should be stored in an airtight container in the refrigerator. It will last for up to 3-4 days. To reheat, microwave until heated through, or stir-fry in a pan with a little oil until warmed. Freezing is not recommended as the rice can become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	420 kcal	21%
Total Fat	20g	31%
Saturated Fat	8g	40%
Cholesterol	150mg	50%
Sodium	500mg	21%
Total Carbohydrate	45g	15%
Dietary Fiber	2g	8%
Sugars	3g	N/A
Protein	15g	30%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and preparation methods.

Variations & Substitutions

• Vegetarian option: Substitute the chicken with tofu or extra vegetables like mushrooms and bell peppers.
• Gluten-free: Ensure the soy sauce is gluten-free (tamari is a good alternative).
• Spicy kick: Add a pinch of red pepper flakes or a drizzle of sriracha for a spicy flavor.
• Different vegetables: Feel free to use other vegetables you enjoy, such as broccoli florets, snap peas, or corn.
• Brown rice: Use brown rice instead of white rice for a healthier option. Note that brown rice may require more cooking time and liquid.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked frozen rice for this recipe?
A: Yes, you can use pre-cooked frozen rice. Just make sure to thaw it completely and break it up before adding it to the pan.

Q: Can I make this recipe ahead of time?
A: While it’s best served fresh, you can prepare the garlic butter and chop the vegetables ahead of time. Store them separately in the refrigerator until ready to cook.

Q: How can I prevent the rice from sticking to the pan?
A: Using a non-stick pan and adding enough oil helps to prevent the rice from sticking. Also, avoid overcrowding the pan and stir frequently.

Q: What kind of butter should I use?
A: Sweet butter, also known as unsalted butter, is recommended for this recipe. This allows you to control the salt content of the dish.

Q: Can I add other protein sources to this rice?
A: Absolutely! Shrimp, steak, or even leftover cooked pork can be added to this dish for a heartier meal.

Final Thoughts

This copycat Benihana chicken rice recipe is a delicious and satisfying way to recreate a beloved restaurant classic at home. With its savory flavors and customizable ingredients, it’s a dish that’s sure to please the whole family. I encourage you to try this recipe and make it your own by experimenting with different variations and substitutions. Don’t be afraid to adjust the seasonings to your liking and add your favorite vegetables. Happy cooking, and I hope you enjoy this taste of nostalgia! Share your feedback, and let me know how it turns out for you!