Wednesday, May 2, 2012

Chicken Fried Rice and Benihana Mustard Sauce

There are two parts to this post, Dave's Chicken Fried Rice and... my newest addiction... Benihana's mustard sauce.  We go to Benihana (the Japanese steakhouse) wayy to many times and I think it all boils down to me wanting fried rice with mustard sauce.  So, we try to do it at home to save some money.

Dave's Chicken Fried Rice: 


1 c. White Rice (Uncooked)
1 Boneless Skinless Chicken Breast
¼ c.  Chopped green and / or Red Peppers
¼ c. Chopped Yellow and / or Green Onion
2 eggs
4 tbsp. Margarine
2 tbsp. Soybean oil (vegetable oil can be substituted)
4 Cloves of Garlic
1tsp. salt
2 tbsp. Soy Sauce
1 tbsp. Sesame Seed

·        Tenderize the chicken with a mallet before dicing and cooking, this will make the chicken less tough once cooked.
·        Stir the rice only as often as you need to, otherwise the rice will become pasty or “gooey”.
·        Keep your stove turned up as hot as it will go until everything is mixed together and almost done cooking to prevent “soupy” fried rice. 
o   The high heat makes this a fast paced meal to cook but a lot of fun!
·        Be sure the vegetables are as dry as possible before adding them to the rice to prevent “soupy” or liquid fried rice.
·        Using two large skillets to cook with will bring the ingredients together at the right time. If you don’t want to use two skillets, cook the chicken and egg first then add the rice. (I don’t recommend this!)    


1.  Boil rice in rice cooker or on stove top until done, allow to cool.

2.  Tenderize then dice chicken breast into bite size pieces.

3.  Mix cooked rice, peppers and onion in a large bowl. 

4.  Mix Margarine and 4 cloves of minced garlic in a separate small bowl. 

5.  In two separate large skillets heat 1 tbsp. (each) of oil on high heat; do not add ingredients until the oil is hot! 

6.  Add rice and veggies and salt to one of the skillets.  Allow the rice to brown in the oil turning infrequently.  (Approx. 1 to 2 min).

7.  In a separate skillet; brown the chicken and on the other side of the same skillet cook your eggs. (Keep them separate to allow the chicken to brown).
a.  Eggs: mix whites with yokes thoroughly and fry, chop when done. 

8.  Add Soy Sauce, sesame seed, margarine and garlic, to the rice, turn on high heat until well mixed but only as much as you have to!

9.  Add Rice mixture to the same skillet as the chicken and egg (once they are cooked), turn until well mixed….. but only as much as you have to!
10.      Allow everything to cook together for a few minutes and enjoy!

Now for my favorite part!

The mustard sauce...I found the recipe for my addiction here
Here's what you'll need:

1 tbsp Sesame seeds
3 tbsp Dry mustard
2 tbsp Hot water
3/4 cup Soy sauce
1 Garlic clove – crushed
3 tbsp Heavy cream – whipped

Toast the mustard seeds in a pan or in the oven.

Mix 3 T. dry mustard with 2 T. hot water until it makes a paste

Put the seeds in the food processor and pulse.  I probably should have done this, that's why mine are still whole.

Add the mustard paste.

Add 3/4 cup soy sauce.

Add a garlic clove.

Pulse until smooth.

Stir in 3 Tablespoons of Heavy Cream.

I hope you enjoy this as much as I do.  I pour it over fried rice, dip veggies in it, put steak in it, basically I drink it.  Just kidding, I haven't done that... yet.
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