Hibachi style rice

2 Servings (but servings vary based on amount of rice as this can be scaled easily)

INGREDIENTS:

Day old rice, 1 cup

1 Tablespoon vegetable oil

1 leftover chicken thigh (or cooked chicken thigh if none left over)

1 egg

1 carrot, minced

1/4 cup peas

1 small onion, minced

1 garlic clove

1 Tablespoon of Soy sauce

2 Tablespoon of butter

DIRECTIONS:

Heat Wok or large surface skillet on high until almost smoking. Add vegetable oil, carrots, and onion. Cook for 2 or 3 minutes, until onions are translucent and carrots are bright orange. Add garlic and cook 30 seconds. Push all vegetables to the side of the pan and turn the pan down to medium. Add the egg and use chopsticks or a fork to "scramble" the eggs in the pan. Once they are mostly scrambled, mix with the vegetables and push to the side add rice, cooked chicken and start incorporating everything together. Add the butter and soy sauce and mix until the soy sauce is evenly distributed and the butter is melted. Season with salt and pepper and additional soy sauce as needed.

Bon Appetit!