Ingredients
Scale
- 2 cups cooked, day-old long-grain rice
- 1 lb boneless, skinless chicken thighs, cut into small pieces
- 1/2 cup soy sauce
- 2 tbsp butter
- 1/4 cup vegetable oil
- 1 small onion, diced
- 1 cup carrots, diced
- 1 cup peas
- 2 eggs, lightly beaten
- 1 tbsp sesame oil
- Salt and pepper to taste
- Green onions, chopped (for garnish)
Instructions
- Prep: Dice the onion and carrots. Thaw frozen peas if using. Marinate the chicken in soy sauce and sesame oil for at least 30 minutes. If the rice isn’t day-old, spread it on a baking sheet to air dry for a few hours.
- Heat: Heat vegetable oil and butter in a wok or large skillet over high heat.
- Sauté Vegetables: Add diced onions and carrots and stir-fry for 2-3 minutes until slightly softened.
- Cook Chicken: Add the marinated chicken and cook until browned and cooked through.
- Scramble Eggs: Push the chicken and vegetables to one side of the wok. Add the beaten eggs to the other side. Scramble until cooked and incorporate into the chicken and vegetable mixture.
- Add Rice: Add the cooked rice and stir-fry for 3-4 minutes, breaking up any clumps, ensuring it is coated with the oil and other ingredients.
- Add Marinade: Pour the remaining marinade over the rice and continue to stir-fry for another 2-3 minutes.
- Add Peas: Add the peas and stir-fry for 1 minute.
- Season & Finish: Drizzle with sesame oil and season with salt and pepper to taste.
- Garnish: Garnish with chopped green onions and serve immediately.
Notes
- Using day-old rice is crucial for the correct texture.
- High heat and quick cooking are essential for the authentic Benihana flavor.
- Taste and adjust seasonings throughout the cooking process.
- The combination of soy sauce, sesame oil, and butter is key to the distinctive flavor.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Dinner
- Cuisine: Japanese