Best Copycat Benihana Japanese Chicken Rice

My Benihana Chicken Rice Adventure: A Culinary Journey

As a busy working mom, finding time to cook delicious and satisfying meals can feel like a constant uphill battle. Weeknights are a whirlwind of school pick-ups, homework help, and the never-ending cycle of laundry. But, even amidst the chaos, I refuse to sacrifice a good meal. One of my go-to recipes, a true lifesaver on busy evenings, is my take on Benihana’s famous chicken rice. I discovered this recipe a few months ago while browsing online and ever since then I've made this dish at least twice a week.

I first encountered this culinary masterpiece at Benihana, a restaurant renowned for its hibachi-style cooking and lively atmosphere. The chicken rice, served hot and fresh immediately after the delicious onion soup, was an instant favorite. The fluffy, flavorful rice, perfectly complemented by tender chicken and vibrant vegetables, was truly a revelation. The experience wasn't just about the food itself; it was about the entire atmosphere, the way the chefs interacted with the guests, the sizzling sounds of the food preparing in front of our eyes and overall the wonderful feeling of being with my loved ones. I instantly started looking for a similar recipe that I could make at home. It took me a few times to achieve that perfect result which will always be a challenge for me because, unfortunately, I am a not professional cook. But trust me, when you try this recipe at home your family will be just as happy as mine was.

What truly sets my copycat Benihana chicken rice apart is the attention to detail. I've experimented with various recipes, meticulously adjusting ingredients and cooking techniques to achieve that authentic Benihana taste. One particular ingredient, a secret weapon if you will, is a perfectly blended garlic-butter compound. This is what gives the dish the depth of flavor, without being too overpowering, leaving a pleasant aftertaste which always leaves me coming back for more. It is so easy to prepare and it brings everything together. I often make a big batch of the garlic-butter compound in advance, keeping it in the refrigerator ready for use in other dishes as well. Such an incredible addition to my arsenal of culinary tricks.

The cooking process itself is surprisingly simple and straightforward. It's not only easy to prepare, but the cooking process is satisfying too. The recipe is highly versatile; I often adjust it to suit my family's preferences and what I have on hand. Sometimes I add extra vegetables, other times I might use different types of protein. The possibilities are endless! The kids absolutely love it, and even my husband, a notoriously picky eater, can’t get enough. And let’s be honest, on a busy weeknight, a recipe that's both delicious and easy is a true gift. I use pre-cooked rice most times just to save time. It might sound weird, but I even tried freezing a part of the cooked rice when I need to save the even more time for preparing this dish.

More than just a meal, this Benihana-inspired chicken rice has become a family favorite. It’s a dish that evokes memories of our family dinners, happy moments, and laughter around the table. It’s a dish that I know I'll be making for years to come, a testament to the power of simple ingredients and a little bit of culinary creativity. It's a dish that I can easily and happily recommend to my friends, colleagues and to everyone who might read my blog. I can't tell you exactly how happy it makes me when people enjoy the food I make. If you don't have time to cook a big fancy dish, try this one! It will bring your family happiness too. I honestly believe that food has the power to connect people, and this dish does just that. It's more than just a recipe; it's a story of family, togetherness, and the joy of sharing a delicious meal.

Give it a try, and let me know what you think! I'd love to hear about your culinary adventures and any modifications you make to the recipe. Sharing recipes and experiences is one of my favorite things to do.

Step-by-step

• The rice could be pre-cooked the night before and stored in the fridge or cook the rice using package directions -- Note: double the water per each cup of uncooked rice. For this recipe, you would use 4 cups of water and 2 cups of uncooked rice, a pinch of salt and once you bring it to a boil, turn the heat down and cook for 20 minutes covered.
• You must spread the rice out after it is cooked in a shallow pan and cool it off in the fridge (or freezer if you have room). Needs to be at room temperature or cooler.
• Make your garlic and butter compound. Put softened butter in a bowl large enough to allow you to mix the garlic into the butter. Needs to be well blended. Use a potato masher to mash the butter or use a hand mixer if you wish.
• Peel garlic by hitting each clove with the side of a knife being careful and keep the sharp end of the knife away from you. It is now easy to peel and you will do this with both cloves (or 1 if you want less of a garlic flavor) and then finely mince.
• After garlic is minced you will use the side of the knife and run the side of the blade in each direction to mash the garlic. You want to make a paste out of the garlic.
• Add the garlic to the butter and mix really well. Keep the bowl on the counter ready for use.
• Wash and dry your chicken breast and cube it into small bite-size pieces.
• Dice your onion.
• Thinly cut the greens on the green onion.
• Scramble the eggs in a frying pan with 1 teaspoon of sesame oil. Then cut the cooked eggs into small pieces and put aside.
• In a large frying pan or a wok add 2 tablespoons of sesame oil and cook the onion on medium heat for 5 minutes stirring often. You just want it soft and don't burn it.
• Now add your cubed chicken and stir often. You don't want to burn the chicken but a little color is fine.
• Add some salt and pepper to taste. Cook chicken about 5-7 minutes on medium heat. It will cook fast because it is cubed small.
• Add 1 tablespoon of the garlic butter compound.
• Add the peas, carrots, and green onions. Cook for 5 minutes or until just tender. (you can taste a carrot to test for desired taste) Do not overcook. Stir often.
• Leave in the pan.
• Add 2 tablespoons of garlic butter compound and add the rice a handful at a time. Carefully stir everything together and keep adding rice until all the rice is added and well mixed together.
• At this time add 1 more tablespoon of the garlic butter compound.
• Cook rice for 5-7 minutes stirring often.
• Add the cooked eggs, stir well carefully.
• Now add your soy sauce. Mix well to distribute evenly.
• Add remaining salt and pepper to taste.
• If you wish to add the toasted sesame seeds do so now and stir and serve. Since we used sesame oil in the recipe the seeds are optional.