Hibachi Fried Rice

Break up any clumps in the day-old cooked rice by hand or with a fork; set aside. Beat the eggs in a small bowl with a pinch of salt.

Cut the protein into small, even pieces (about 1/2-inch dice or thin slices). Dice the onion, carrot, and cabbage into small, uniform sizes so they cook quickly and evenly.

Mince the garlic and ginger; chop the green onion and separate white from green parts.

Heat 1 tbsp oil on a large griddle or in a wok over medium-high heat. Pour in the beaten eggs and scramble until cooked through and broken into small pieces, about 1–2 minutes; transfer to a plate.

Add the remaining 1 tbsp oil to the griddle. Add the protein and cook until no longer raw, 3–4 minutes, breaking into small pieces as it cooks. Push to one side.

Add the minced garlic, ginger, and white parts of the green onion to the empty side and stir for 30 seconds until fragrant. Mix everything together.

Add the diced onion, carrot, and cabbage. Stir-fry over high heat for 2–3 minutes until vegetables begin to soften but still have some crispness.

Add the rice to the griddle, breaking up any remaining clumps with the spatula. Spread it in a thin layer and let it sit for 1 minute to begin toasting, then stir-fry constantly for 3–4 minutes until grains separate and edges start to crisp.

Pour the soy sauce and sesame oil over the rice. Toss continuously for 1–2 minutes until everything is coated evenly and warmed through. Return the cooked eggs to the griddle and fold in gently.

Transfer to serving bowls or plates. Garnish with chopped green onion tops and sesame seeds if using. Serve immediately while hot.