Chicken Fried Rice - Hibachi Style

This recipe was mostly inspired by this hibachi fried rice video.

Note: this makes two servings

Rice Ingredients

4 tablespoons butter - room temp, used to season while cooking, see below to make it
2 oz chicken (thin sliced or cubed, however you prefer)
2 cups cooked rice (if fresh cooked, spread over wax paper to cool and let it dry out some)
2 eggs (beaten)
\( \frac{1}{2} \) cup onion
2 tablespoons carrot
2 tablespoons green onion
2 teaspoons sesame seed
2 teaspoons soy sauce
Optionally, other Hibachi style vegetables like zuchini, green cabbage

4 tablespoons of soft butter
3 teaspoons minced garlic
3 teaspoons soy sauce
Mix all together using spoon or fork and leave out at room temperature. You may have some leftover, just add more throughout process

2.5oz thin sliced white onion
1 oz thin sliced fresh ginger
1 lemon zest
\( \frac{1}{2} \) tablespoons of lemon juice
1 cup soy sauce
\( \frac{1}{2} \) cup of white vinegar
Combine all in food processor or use immersion blender, it should have some small chunks left

In a wok, saute chicken until done, salt and pepper it
Dice cooked chicken if wanted, melt teaspoon of garlic butter into it, set aside
Cook eggs, set aside
Cook onion and carrots, then add green onion, set aside
Add a little oil and fry the rice to remove moisture
Add cooked chicken, eggs and vegetables back to wok and combine
Add one tablespoon of the garlic butter
Cook for a minute or two, then push it to the side
Add soy sauce to pan, not the rice and let it cook for a minute
Combine everything, turn off heat, add sesame seeds and combine
Serve with Ginger Dipping Sauce
Optional, saute other veggies like they do at Hibachi restaurants and season with garlic butter