Ingredients:
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 Servings
Ingredients;
For the Fried Rice.
- 30ml avocado oil
- 120ml white onion, diced
- 240ml frozen vegetables
- 2 large eggs
- 800g rice, cooked and cooled
- 60g butter
- 60ml soy sauce
For the Hibachi Chicken:
- 7.5ml sesame oil
- 15ml avocado oil
- 450g chicken breast, cut into bite-sized pieces
- 15g butter
- 10ml fresh lemon juice
- Salt, to taste
- Pepper, to taste
For the Hibachi Vegetables:
- 7.5ml sesame oil
- 15ml avocado oil
- 1 large zucchini, quartered and cut into 2cm pieces
- 1 large white onion, halved and cut into 1.3 cm pieces
- 200g baby bella mushrooms, quartered
- 15g butter
- 15ml soy sauce
- Salt, to taste
- Pepper, to taste
For the Cannabis-Infused Mustard Sauce:
- 15g sesame seeds, lightly toasted if desired
- 30g dry mustard
- 10ml honey
- 60ml soy sauce
- 120ml half-and-half
- 15ml hot water
- 1 clove garlic, minced
- 1-2 teaspoons cannabis oil (adjust based on desired potency)
Instructions:
For the Fried Rice:
1. Heat 30ml avocado oil on medium-high in a large skillet or wok. Add diced onion and frozen vegetables, sauté until the onions are nearly translucent, about 3 minutes.
2. Move the vegetables to one side of the pan. Crack the eggs into the pan and scramble with a spatula until cooked through.
3. Add the cooked rice and 60g butter. Cook for 5 minutes, stirring frequently.
4. Add 60ml soy sauce and cook for 1 additional minute. Pack the fried rice into bowls to keep warm.
For the Chicken and Vegetables (Cooked Simultaneously):
1. For the Chicken: In the same skillet or wok used for the fried rice, heat 7.5ml sesame oil and 15ml avocado oil.
- Add the chicken, 45ml soy sauce, 15g butter, lemon juice, salt, and pepper.
- Cook until the chicken is no longer pink, about 5-7 minutes. Stir only occasionally so the chicken browns nicely.
2. For the Vegetables: In a separate large skillet or wok, heat 7.5ml sesame oil and 15ml avocado oil on medium-high heat.
- Add the sliced onion, baby bella mushrooms, zucchini, 15g butter, 15ml soy sauce, salt, and pepper.
- Sauté until vegetables are tender, about 6-8 minutes.
For the Cannabis-Infused Mustard Sauce:
1. Lightly toast the sesame seeds if desired.
2. In a blender, combine the sesame seeds, dry mustard, honey, soy sauce, half-and-half, hot water, minced garlic, and cannabis oil. Blend until smooth and creamy.
Serving:
- Serve the hibachi chicken, fried rice, and vegetables hot, drizzling with the cannabis-infused mustard sauce. Garnish with extra sesame seeds if desired.