1. Fried Rice
The fried rice includes visible bits of vegetables and possibly egg, a staple in hibachi-style fried rice.
Rice:
Cooked white rice (preferably day-old, as it fries better when slightly dry).
Vegetables:
Carrots (finely diced) for sweetness and color.
Peas for a pop of green and sweetness.
Onions (diced) for savory depth.
2. Grilled Chicken with Noodles and Vegetables
This section features chunks of grilled chicken mixed with noodles and vegetables, likely cooked on a flat-top grill (hibachi-style).
Chicken:
Chicken breast or thighs (boneless, skinless), cut into bite-sized pieces.
Noodles:
Yakisoba noodles or similar (pre-cooked, often found in hibachi meals).
Vegetables:
Onions, sliced, for savory depth.
Possibly carrots or zucchini, though less visible here.
Seasonings/Marinade:
Soy sauce for umami and saltiness.
Garlic (minced or powdered) for flavor.
Ginger (minced or powdered) for a subtle zing.
Sesame oil for a nutty taste.
A bit of mirin (Japanese sweet rice wine) for sweetness and balance.
Salt and pepper to taste.
Cooking:
Vegetable oil or butter for grilling.
Optional:
A drizzle of teriyaki sauce (soy sauce, mirin, sake, and sugar) for a glossy finish.
Sesame seeds or green onions for garnish.