DAY BEFORE: Cook rice according to package directions

Fluff the rice with a spoon to separate the granules as much as possible. Then, store it in a shallow container or large baking dish. Refrigerate overnight so it dries out a bit. You can lightly cover with plastic wrap but don’t seal tightly.

To make Garlic Butter: In a medium bowl, mix together softened butter and garlic and mix well. Set aside.

To make Stir Fry Sauce: In a small bowl, whisk together ginger, lemon juice and soy sauce and set aside.

On Blackstone turn entire griddle to medium high heat. Add 2 tbsp canola oil to right side of griddle. Add onion and carrots and saute until softened and starting to brown, about 5-7 minutes. Add half the green onion. Scoop veggies together and move to the edge of the griddle.

Once your veggies are going, on left side of griddle, add 2 tbsp garlic butter to griddle. Place diced chicken breasts onto griddle and sprinkle with garlic salt and pepper. Heat for 5-7 minutes per side of chicken.

While chicken is cooking, on right side of griddle, lower heat to medium and add silicone ring to griddle. Add 1 tsp of garlic butter inside ring. Once butter is melted, crack eggs into ring and lightly scramble beaten eggs. Remove ring and scoop eggs together with the vegetables. Lower heat on the right to low.

On griddle, once chicken is cooked through, move chicken to the cooler side of the griddle.

On left, add 2 tbsp garlic butter to griddle. Add cooked rice and mix it well so it gets coated with butter. Add remaining garlic butter. Using spatulas, toss rice so that it is thoroughly coated in the garlic butter. Press the rice into the griddle with large spatula so it has a chance to brown and get a little crispy. Keep tossing until the rice is done to your liking - about 5 minutes.

Add in the chicken, vegetables and egg to the rice mixture. Chop and stir until combined. Add in stir fry sauce and combine until coated.

Serve into four bowls and garnish with remaining green onions, sesame seeds and soy sauce.