Inspired by the flame-kissed flavor of Japanese hibachi, we’ve whipped up a fried rice that starts with diced chicken (marinated with a slew of aromatics like ginger, garlic, gochugaru (Korean chili flakes), orange juice, and sesame oil), then cooked to tender perfection. It’s served over fried rice studded with carrots, peas, roasted red pepper, and green onion, and paired with stir-fried mushrooms, zucchini, and onion. A knob of sesame-ginger hibachi butter takes the veggie stir-fry to the next level.

Ingredients: chicken breast, carrots, water, white mushrooms, zucchini, onions, brown basmati rice, reduced sodium tamari (water, soybeans, salt, alcohol (to preserve freshness)), green peas, toasted sesame oil, liquid whole eggs (whole eggs, citric acid, 0.15% water added as carrier for citric acid), orange juice, green onions, olive oil, ginger, red bell peppers, unsalted butter, garlic, heavy cream, roasted garlic oil (olive oil, garlic), rice vinegar, sea salt, black pepper, gochugaru chile flakes, granulated green onion, dehydrated garlic, toasted sesame seeds, granulated garlic, black sesame seeds, ginger