6 
30 mins 
Hibachi Chicken and Fried Rice
Ingredients
- 1 1/2 cups Mahatma® Jasmine Rice
- 1 1/2 lb boneless and skinless chicken breast, chopped bite sized
- 1/4 cup soy sauce
- 2 tbsp butter, divided
- 2 tbsp sesame oil, divided
- 2 tbsp rice vinegar
- 3 tbsp canola oil, divided
- 4 eggs, beaten
- 1 tbsp ginger, minced
- 5 cloves garlic, minced
- 1 cup frozen peas
- 1/2 cup matchstick carrots
- 2 cups cabbage, shredded
- 1/2 cup + 2 tbsp, thinly sliced, divided
- 3 tsp salt
- 2 tsp black sesame seeds, toasted
- 2 tsp white sesame seeds, toasted
Hibachi Sauce
- 1 tbsp mayonnaise
- 1/2 tbsp ketchup
- 1/2 tsp rice vinegar
- 1/4 tsp sugar
- 1/4 tsp garlic powder
Instructions
Step 1
Fried Rice: Cook rice according to package directions. Cool completely.
Step 2
Hibachi Sauce: Whisk all ingredients together in a small bowl. Refrigerate until ready to use.
Step 3
Hibachi Chicken: In a medium bowl, combine chicken and soy sauce. In a large wok or skillet, melt 2 tbsp butter. Add chicken. In batches, cook stirring, 3 to 5 mins or until cooked through. Transfer to a bowl. Toss sesame oil and rice vinegar with chicken. Set aside; keep warm.
Step 4
In the same wok or skillet, add 1 tbsp oil. Add eggs. Cook, stirring frequently, for 2 to 3 mins or until eggs are set. Transfer to small bowl; set aside.
Step 5
Add remaining oil to wok or skillet. Add ginger and garlic. Cook, stirring, for 1 to 2 mins or until fragrant. Add rice, peas, carrots, and cabbage. Cook for 5 to 8 mins or until heated and vegetables are tender crisp. Add 1/2 cup green onions. Season with salt.
Step 6
Serve hibachi chicken over fried rice. Top with remaining green onions. Sprinkle black and white sesame seeds. Substitute chicken with thinly sliced beef sirloin, pork tenderloin or shrimp for variation.
