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Benihana Chicken Fried Rice (Paleo, Keto, Gluten Free)

This Benihana Chicken Fried Rice is the perfect copycat recipe if you're craving hibachi but don't want to make your way to Benihana. It has also been made into a completely gluten free recipe with paleo and keto options.

Course Side Dish
Cuisine Japanese
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 peopke


  • ½ lb boneless skinless chicken breasts or thighs
  • kosher salt to taste
  • ground black pepper to taste
  • 1 tbsp avocado oil plus more
  • 2 tbsp garlic butter plus more
  • ½ large onion diced
  • ¼ cup carrots diced
  • 2 green onions thinly sliced
  • 3 eggs whisked
  • 2 cups leftover cooked white rice or 4 cups cauliflower rice
  • 2 tbsp coconut aminos or gluten free soy sauce
  • 2 tbsp sesame seeds


  1. Cut chicken into 1 inch pieces and season with kosher salt and ground black pepper.

  2. Preheat a wok or skillet over medium heat with avocado oil.

  3. Once heated, add the chicken and cook for 2-3 minutes on each side. When chicken is cooked, add in the garlic butter, stir to coat, and then remove from skillet.

  4. In the same skillet, add the onions, carrots, and green onions. Saute for 4-5 minutes (be sure to scrape any bits and pieces left from the chicken) or until vegetables are fragrant and have soften. Remove from skillet and set aside.

  5. Wipe the skillet, add about ½ tbsp of avocado oil, and then the eggs. Season the eggs with a pinch of kosher salt and ground black pepper.

  6. Scramble the eggs for a few minutes and then add in the rice, coconut aminos, sesame seeds, chicken, and vegetables.

  7. Cook until the rice is heated through and browned. Optional: add about 1-2 tbsp of garlic butter to the rice and stir until well combined.

  8. Serve and enjoy!