Description
A homemade version of the classic Benihana chicken fried rice, featuring fluffy rice, tender chicken, and fresh vegetables.
Ingredients
Scale
- 2 cups cooked rice
- 1 cup cooked chicken, diced
- 1/2 cup onion, chopped
- 1/2 cup carrots, diced
- 1/2 cup peas
- 2 eggs, beaten
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add onion, carrots, and peas; stir-fry for 2-3 minutes until softened.
- Push vegetables to the side and pour in beaten eggs; scramble until cooked.
- Add cooked rice and chicken; stir to combine.
- Pour in soy sauce and sesame oil; mix well and cook for another 2-3 minutes.
- Season with salt and pepper to taste. Serve hot.
Notes
Use day-old rice for the best texture. Adjust soy sauce for saltiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Main
- Cuisine: Japanese
Nutrition
- Calories: 350
- Sugar: 3g
- Fat: 12g
- Carbohydrates: 45g
- Protein: 18g