Classic Hibachi Chicken with Fried Rice and Vegetables

Ingredients:

• 1 pound chicken breast, cut into bite-size pieces
• 2 cups cooked rice, preferably day-old
• 1 cup mixed vegetables (carrots, peas, and corn)
• 2 large eggs, lightly beaten
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil, divided
• 2 cloves garlic, minced
• Salt and pepper to taste
• Green onions and sesame seeds for garnish

Directions:

1. In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown and cooked through. Remove from pan and set aside.
2. In the same skillet, add the remaining vegetable oil. Add the garlic and mixed vegetables, and sauté until just tender.
3. Push the vegetables to the side of the skillet, add the beaten eggs to the other side, and scramble until fully cooked.
4. Add the rice, cooked chicken, soy sauce, and sesame oil to the skillet. Stir everything together and cook until the rice is heated through and starts to get crispy on the bottom.
5. Garnish with green onions and sesame seeds before serving.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 550 kcal | Servings: 4 servings