Hibachi Fried Rice for 4 Servings: Crispy Pan-Seared Perfection

Instructions:

1. Set your cooking surface (wok or cast iron skillet) to medium high heat. Add 1 tablespoon of oil and sear the 1 lb of cubed chicken with a pinch of salt for 4–5 minutes until golden and cooked through. Note: Searing the meat first builds a flavor base in the pan.
2. Remove the chicken and set it aside on a plate to rest.
3. Add another tablespoon of oil to the pan. Sauté the 1/2 cup of diced onions and 1/2 cup of peas and carrots until the onions are translucent and fragrant.
4. Push the vegetables to the edges of the pan to create a well in the center. Pour the 3 beaten eggs into the center.
5. Scramble the eggs until they are fully set, then use your spatula to break them into small, bite-sized pieces.
6. Increase the heat to high. This is the moment where the magic happens. Add the remaining oil and the 4 cups of cold rice.
7. Spread the rice flat across the surface and let it sear undisturbed for 60 seconds to create that essential crispy crust.
8. Add the 2 cloves of minced garlic, the 3 tablespoons of butter, and return the cooked chicken to the pan.
9. Pour in the 3 tablespoons of soy sauce, 1 tablespoon of mirin, 1 teaspoon of toasted sesame oil, and 1/2 teaspoon of black pepper.
10. Toss everything continuously for 2-3 minutes until the butter is completely melted and every grain is coated in a beautiful mahogany color. > Chef's Tip: If you want that extra pop, listen for the rice. It will literally start to make a popping sound against the hot metal when it is perfectly fried. That is your cue that the moisture is gone and the flavor is locked in.