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Homemade Hibachi Pale Pink Sauce & Chicken Fried Rice

Hibachi-Style Chicken Fried Rice with Pale Pink Sauce

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 1 cup Mayonnaise
  • 1 tbsp Tomato paste
  • 1 tbsp Melted butter
  • 1 tsp Garlic powder
  • 1/2 tsp Paprika
  • 1 tsp Granulated sugar
  • 2 tbsp Water
  • 4 cups Cooked white rice
  • 1 lb Chicken breast
  • 1 cup Frozen peas and carrots
  • 1/2 cup Green onions
  • 3 tbsp Soy sauce
  • 1 tbsp Sesame oil
  • 2 large Eggs
  • 2 tbsp Butter

Instructions
 

  • In a medium bowl, whisk together mayonnaise, tomato paste, 1 tbsp melted butter, garlic powder, paprika, sugar, and water until completely smooth. Cover and refrigerate for at least 30 minutes.
  • Heat a large wok or skillet over medium-high heat. Melt 1 tbsp of butter and add the diced chicken. Cook for 5-7 minutes until fully cooked and browned. Remove from the pan and set aside.
  • In the same wok, scramble the eggs until just cooked, then remove and set aside with the chicken.
  • Melt the remaining 1 tbsp of butter in the wok. Add the frozen peas and carrots, cooking for 2 minutes until thawed.
  • Add the cold cooked rice to the wok, pressing down with a spatula to break up any clumps. Stir-fry for 3-4 minutes.
  • Add the cooked chicken and scrambled eggs back to the pan. Drizzle with soy sauce and sesame oil. Toss well to combine and cook for another 2 minutes until heated through.
  • Remove from heat, stir in the green onions, and serve immediately with the chilled creamy sauce.