Photo credit: Benihana

I had left over cooked rice and extra raw chicken thighs from another night. I decided to try to recreate Benihana’s chicken fried rice. It didn’t exactly come out the way their’s did, however it still turned out delicious. This dish is simple to make and a great way to reuse left over rice and extra raw chicken you have.

Ingredients:

• 3 cups of day old rice
• 1 small onion diced
• 8 garlic cloves minced
• garlic powder
• salt and pepper
• 1/2 lb Chicken thighs diced
• 1/2 cup of frozen Peas and Carrots mixed(diced)
• 2 eggs scrambled
• 2 tbsp of Low sodium Soy Sauce
• Drizzle of Sesame Oil
• 2 tbsp of unsalted butter or more
• Sliced Green Onions for garnish
• Optional – add 1 tsp of dark soy sauce for color ( I did not do this).

Instructions:

1. Season your chicken with salt, pepper, and garlic powder.
2. In a wok, heat up oil and saute your onion and garlic.
3. Once fragrant, add your chicken and saute until halfway through.
4. Add peas and carrot. Set mixture aside and add your eggs to the wok.
5. Let the eggs sit before beating the egg. Once scrambled, mix ingredients together.
6. Add rice to the wok and mix in your butter.
7. Season rice with garlic powder, pepper, and soy sauce and sesame oil.
8. Taste rice to adjust seasoning. – Add salt, pepper, or garlic if extra seasoning is needed.
9. For more color, add dark soy sauce (optional).
10. Garnish with green onions.