Serves: 4 | Prep: 15 min | Cook: 25 min | Ready: 40 min
Salt and Pepper, to taste
4 c. cooked calrose rice
3 large eggs, beaten
4-6 oz. chicken breast (plus 2 tsp.
1/2 c. onion, finely diced
4 T. carrot, finely diced
4 T. green onion, finely sliced Optional
4 tsp. sesame seeds, Optional
2 T. Kikkoman soy sauce
Hibachi Garlic Butter
4T. unsalted butter
1 tsp. minced garlic
1 tsp. Kikkoman soy sauce
1 T. lemon juice
You can also use steak or shrimp for the protein in this dish.
Heat oil in a large pan. Season chicken on both sides with salt and pepper. Cook until done and transfer to a cutting board. Make slices approximately ¼ inch cubes. Return cut chicken to pan and add 1 tsp. garlic butter and salt and pepper to taste. Toss chicken in garlic butter until melted and remove to a bowl.
Wipe out the pan, return to medium heat and add oil. Once the pan is hot, add the onion and carrot and cook until they are slightly softened, about 2 minutes. Once the vegetables are cooked, add the green onion, stir to combine. Add the cooked vegetables to the bowl with the chicken.
Wipe out the pan, return to medium heat and add oil. Once the pan is hot, add the eggs, season with salt and pepper. Break up the egg as it is cooking and once finished, add scrambled egg to the bowl with chicken.
Wipe out pan, add 1 T. oil and heat over medium high heat. Add the rice and mix it well so it gets coated with oil and all chunks of rice are broken up. Add remaining garlic butter. Stir so that rice gets thoroughly coated in the garlic butter. Press the rice into the pan and up the sides so it has a chance to brown and get a little crispy.
Once the rice has heated, add the bowl of cooked ingredients, drizzle with soy sauce and mix into the rice until they are well combined.
Add the sesame seeds, stir until combined and serve.