Prep 15 mins
Cook 25 mins
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.
- 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
- 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.
All I would do different is make it garlic butter instead of plain butter and it would be perfect!