Ingredients:

  • 1.5 lbs chicken breast, diced into ½-inch cubes
  • 1 tbsp avocado oil
  • 6 cups day-old chilled Jasmine rice
  • 2 tbsp avocado oil
  • 3 large eggs, lightly beaten
  • 1 cup frozen peas and carrots, thawed
  • ½ cup white onion, finely diced
  • ¼ cup low-sodium soy sauce
  • 1 tbsp mirin
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 1 tsp honey

Instructions:

  1. Heat your griddle to 400°F (200°C). Apply a thin layer of avocado oil across the surface. Note: This creates the initial non stick barrier.
  2. Spread the diced chicken breast across the hottest zone. Let it sit undisturbed for 3–4 minutes until a brown crust forms, then toss and cook until the internal temperature reaches 165°F. Move chicken to the cool zone.
  3. Add 1 tbsp avocado oil to the center. Toss in diced onions, peas, and carrots. Stir fry 3–5 minutes until onions look translucent.
  4. Spread the chilled Jasmine rice in a thin layer on a clear spot. Press down slightly and sear for 2–3 minutes until the rice smells toasted.
  5. Combine the rice and vegetables into one pile. Pour the beaten eggs over the mix and fold in quickly until the eggs are set.
  6. Pour the hibachi sauce (soy, mirin, ginger, garlic, sesame oil, honey) over the pile. Toss in the reserved chicken.
  7. Cook for another 2 minutes until the sauce bubbles and caramelizes.
  8. Remove from heat immediately to prevent the honey in the sauce from burning.