Chicken Fried Rice 

Ingredients
2 cups uncooked jasmine rice cooked ahead and chilled –6 cups cooked
1 tablespoon avocado oil
3 tablespoon butter separated into 1 tablespoon pads
Salt and pepper to taste
1 lb. chicken tenders or thighs or breast, cut into ½-inch pieces
3 tablespoon Bachans Japanese BBQ Sauce or teriyaki sauce
1½ cups frozen peas and carrots
3 green onions chopped
2 cloves garlic minced
3 eggs beaten
4 tablespoon soy sauce

Prep Ahead:
Cook the rice the day before (or a few hours) and chill it in the fridge.
Cut the chicken into bite-sized pieces and toss with the Japanese BBQ sauce or teriyaki sauce, plus a little salt and pepper. Let it marinate for 30 min up to 2 hours.
Beat the eggs, chop the green onions, and set out all your ingredients.

At the griddle:
Preheat griddle to 375-400 degrees and add oil.
Place chicken on the griddle and cook for 5 minutes flipping halfway through. Then move it to the corner.
Add more oil, peas, carrots, green onions and 1 tablespoon of butter.
Season with salt and pepper, add more oil and garlic. Mix everything together then push the veggies to the corner with the chicken.
Add another tablespoon of butter and spread it all over the griddle. Then place your rice down and add salt and pepper.
Break up the rice and toss it together coating it with butter then spread it out thin.
Place your chicken and veggies on the rice while it cooks for 3 minutes.
Flip the rice and let it cook for another 2-3 minutes.
Make a well in the middle of the rice and add your final tablespoon of butter. After it melts pour your 3 scrambled eggs in there.
Let the eggs set up for 1 minute then start tossing everything together.
Pour on the soy sauce and mix everything again.
Cut the heat, drizzle on sesame oil and toss one last time.
Serve hot right off the griddle.