• Prepare all the ingredients in advance and have them lined up for quick succession in cooking and to maximize the use of heat and flavors in the pan or skillet, which serves as your “hibachi” or grill.
  
• Break the chilled rice apart using your hands or a large spoon, to separate the grains. Set it aside.
  
• Heat a large heavy skillet or large wok over medium-high heat.
  

For chicken

• Pour the vegetable and sesame oils in the pan.
  
• Add the chicken and toss with a spatula while adding the butter, soy sauce, lemon juice, salt, and pepper. Continue sauteing the chicken until it is cooked through (about 6-8 minutes).
  
• Transfer the chicken to a serving dish and reserve the skillet (do not clean) for the next dish. The oils and seasonings left on the skillet from the chicken will add to the overall flavor of the next dish. Keep it warm and follow immediately with the next dish. You may need to scrape off charred bits, if any.
  

For fried rice

• With the same skillet used previously, warm the oils.
  
• Add the chopped onion and saute until almost tender (about 3-4 minutes).
  
• Add the bean sprouts and continue sauteing (about 2 minutes).
  
• Move onions and bean sprouts to the side of the pan and add the eggs, mixing to scramble as you add them, and seasoning lightly with salt and pepper.
  
• Add the rice, butter, and garlic powder, and continue stirring for about 5 minutes. Use a shoveling motion to mix.
  
• Add the soy sauce and sake and continue cooking, mixing constantly (about 1 to 2 minutes). Adjust the taste with more salt and pepper or soy sauce, as needed.
  
• This may be followed with hibachi vegetables and sprouts.