• Cook your rice early. If you can make it a day ahead or even that morning, do so. After cooking, add rice vinegar and mix around. Store in the fridge in an air tight container.

Hibachi Garlic Butter

• Mix butter, grated garlic, salt, and pepper together in a bowl. Set aside.
• Cut up your chicken and onion.
• Bring a wok or pan to medium heat. Add 1 tablespoon of vegetable oil and cook your chicken. Add 1 teaspoon salt, pepper, and garlic powder to your chicken. Once you add the chicken to the pan let it cook for 2-3 minutes before moving. This allows the chicken to get a good sear. See notes about wok!
• Cook chicken for 6-8 minutes or until you reach an internal temp of 162 degrees. Right before you pull the chicken off, add 1/3 of the garlic butter mixture. Cook until melted. Pull chicken and set aside.
• Add 1 tablespoon of vegetable oil to the wok. Add your onions and cook for 3-4 minutes or until they are soft. Add frozen peas and carrots. Cook for another minute.
• Add cooked rice, ginger, 1/3 of the garlic butter, and chili paste. Mix everything together. Let it cook/fry for 10 minutes. Tossing every 2 minutes or so. Taste and adjust seasoning as you go.
• Make a well in the middle of the rice and add scramble eggs. Cook for 2-3 minutes, stirring occasionally. Toss everything together.
• Add soy sauce, the last of the garlic butter, chopped green onions, and cooked chicken. Toss everything together. Taste and adjust seasoning.
• Enjoy!