Chicken hibachi bowl with fried rice

Set the flat-top to its highest setting and give it a full 10 minutes to come up to heat. Flick a drop of water onto the surface; when it skitters and vanishes fast rather than sitting, you are ready to cook.

Add the avocado oil, then lay the cubed chicken out in a single layer and season with salt and pepper. Leave it undisturbed for 1 minute to build color, then turn and cook 3–4 minutes more, until the cubes are white through with no pink at the center.

In the last minute, add the soy sauce and half the garlic and toss for 30 seconds. Remove the chicken to a plate and tent loosely with foil; it will finish through carryover while you cook the rest.

Scrape the griddle clean and let it return to heat. Melt the butter, add the remaining garlic, then the broccoli, zucchini, and onion. Cook 4–5 minutes, tossing occasionally, until the broccoli is bright green with charred edges and the onion turns translucent.

Push the first vegetables to the plate with the chicken, then add a teaspoon of oil and the snap peas to the cleared surface. Cook 2–3 minutes until bright green and still crisp, then stir in the water chestnuts for 1 minute to warm through. Move everything to the plate.

Clear the griddle and let it recover. Add the avocado oil, crack in the eggs, and scramble quickly. Add the cold rice, press it flat against the surface, then add the soy sauce and lemon juice. Stir-fry 3–4 minutes, letting the rice sit between tosses so it crisps.

Fold the green onions into the rice, then return the chicken and vegetables to the griddle. Toss everything together for 1 minute over reduced heat to reheat and marry. Plate and serve with yum-yum sauce.