Melt the butter in a skillet over medium-low heat.

Add the garlic and cook for 1 minute until fragrant.

Add the rice and cook over medium heat for 1 minute.

Add the soy sauce, black pepper, and chicken stock powder. Stir and cook for another minute.

Add the sesame oil, then pour in the beaten egg and cook for 1 minute while stirring.

Add the green onion, stir lightly, and serve.

Heat the sesame oil in a skillet over medium-high to high heat.

Add all vegetables and sauté for 3–4 minutes until softened.

Reduce the heat to medium-low.

Add all seasonings and cook for 1 more minute.

Heat the cooking oil in a skillet over medium heat.

Cook the chicken for 7–8 minutes.

Add the sesame oil, soy sauce, hoisin sauce, garlic, and ginger.

Stir well and cook until coated and heated through.

Sprinkle with sesame seeds and serve.

Place the butter in a microwave-safe bowl, cover, and microwave for 30 seconds until melted.

Add the remaining ingredients and mix until smooth.

Serve immediately or chill before serving.