A delightful hibachi-inspired dish featuring tender chicken, flavorful fried rice, and sautéed vegetables.
Cut the chicken into bite-sized pieces.
Cutting the chicken into uniform pieces ensures even cooking.
Heat a skillet over medium-high heat and add sesame oil.
Ensure the skillet is hot before adding the oil to prevent sticking.
Add the chicken, garlic, ginger, and soy sauce to the skillet and cook until the chicken is no longer pink.
Stir frequently to coat the chicken evenly with the sauce.
Slice the zucchini and julienne the carrot.
Prepare the vegetables while the chicken is cooking to save time.
In a separate wok, heat sesame oil and sauté the zucchini, carrot, and onion until tender.
Cook the vegetables over high heat for a slight char and enhanced flavor.
Push the vegetables to the side of the wok and scramble the eggs in the center.
Scrambling the eggs separately prevents them from overcooking.
Add the cooked rice to the wok and mix with the vegetables and eggs.
Use chilled rice to prevent clumping and achieve a better texture.
Stir in soy sauce and green onions, cooking for an additional minute.
Add the soy sauce at the end to maintain its flavor.
Serve the chicken alongside the fried rice and vegetables, garnished with additional green onions if desired.
Serve immediately for the best taste and texture.
