Fried Rice: Cook rice according to package directions. Cool completely.
Hibachi Sauce: Whisk all ingredients together in a small bowl. Refrigerate until ready to use.
Hibachi Chicken: In a medium bowl, combine chicken and soy sauce. In a large wok or skillet, melt 2 tbsp butter. Add chicken. In batches, cook stirring, 3 to 5 mins or until cooked through. Transfer to a bowl. Toss sesame oil and rice vinegar with chicken. Set aside; keep warm.
In the same wok or skillet, add 1 tbsp oil. Add eggs. Cook, stirring frequently, for 2 to 3 mins or until eggs are set. Transfer to small bowl; set aside.
Add remaining oil to wok or skillet. Add ginger and garlic. Cook, stirring, for 1 to 2 mins or until fragrant. Add rice, peas, carrots, and cabbage. Cook for 5 to 8 mins or until heated and vegetables are tender crisp. Add 1/2 cup green onions. Season with salt.
Serve hibachi chicken over fried rice. Top with remaining green onions. Sprinkle black and white sesame seeds. Substitute chicken with thinly sliced beef sirloin, pork tenderloin or shrimp for variation.