Hibachi Chicken and Rice Delight

Directions:

1. Cook the rice in advance, per manufacturer's instruction. Cool and refrigerate overnight.
2. Preheat grill to medium-high
3. In a small bowl, combine soy sauce and garlic. Mix thoroughly.
4. Place 1 tbsp butter on griddle. Add cubed chicken and season with salt and pepper to taste.
5. Cook chicken until done, until internal temperature of 165°F is reached.
6. Once fully cooked, move the chicken to the cooler side of the griddle to keep warm.
7. Place 1 tbsp butter on griddle. Add the diced carrots and season them with salt and pepper.
8. Sauté the carrots until they become soft and then add the frozen peas and continue cooking until they are warmed through.
9. Create a space next to the vegetables and add the remaining 1 tbsp of butter to melt.
10. Pour the beaten eggs onto the melted butter and cook.
11. Once cooked, scramble the eggs and mix them with the vegetables.
12. Add the rice to the vegetables and eggs and mix everything together. Spread the mixture out into a thin layer on the griddle.
13. Drizzle the soy sauce mixture over the rice and mix together to coat the rice evenly.
14. Spread the rice in a single layer and to cook until the rice starts to turn brown.
15. After a few minutes, flip and cook the other side.
16. Continue until the rice has reached your desired doneness.
17. Remove from the griddle and place in a bowl.
18. If desired, garnish with additional green onions.
19. Serve and enjoy.