You may not have one of Benihana's teppanyaki tables — the flat grill top on which their signature dishes are cooked — at home, but that doesn't mean you can't get in on the fun! In this episode of Get the Dish, Benihana chef Oscar Briseno shows us how to master the restaurant's chicken fried rice and demonstrates how a few of the iconic tricks and flourishes are performed. Watch the video to see how the rice is prepared, and then check out our recipe that's inspired by Benihana's chicken fried rice.
Fried rice tastes best when made from leftover, day-old steamed rice (rather than freshly cooked). 1 tablespoon sunflower oil
4 ounces boneless, skinless chicken breast, cut into 1-inch chunks
Salt, to taste
Pepper, to taste
2 tablespoons garlic butter, plus more to taste
1 cup onions, diced
1/4 cup carrots, diced
1/4 cup green onions, thinly sliced
2 cups cooked white rice
2 tablespoons soy sauce
2 tablespoons sesame seeds
Fried rice tastes best when made from leftover, day-old steamed rice (rather than freshly cooked).
1 tablespoon sunflower oil