Prepare the Yum Yum Sauce by mixing together mayonnaise, ketchup, sugar, Sriracha, garlic powder, onion powder, salt, pepper, and water to reach your desired consistency. Refrigerate the sauce for later use.

In two large bowls, separate the chicken and shrimp. Drizzle 1 teaspoon of olive oil over each, and season them with salt, pepper, and garlic powder according to your taste.

Heat a wok or large pan over high heat. Add 1 tablespoon of oil, then add the chicken. Cook until the chicken is no longer pink, then remove it from the pan. Next, add 1 tablespoon of oil and cook the shrimp in batches for 3-5 minutes or until they turn pink. Add a splash of Kinders Japanese Cooking Sauce and cook for an additional 30 seconds before removing the shrimp from the pan.

In the same pan, add 1 tablespoon of oil and then the chopped onions and carrots. Cook until they become tender, then add the minced garlic and cook for an additional 1 minute.

Add the cooked rice to the pan, along with a generous amount of Kinders Japanese Cooking Sauce and butter. Stir-fry the rice until it reaches your desired level of doneness. Season with salt, pepper, and garlic powder to taste.

Once the rice is fried to your liking, add the cooked scrambled eggs, bean sprouts (if using), and the cooked chicken and shrimp. Toss everything together until well combined.

Serve the delicious hibachi-style fried rice with the Yum Yum Sauce on the side and enjoy!