Allow the cooked rice to cool in the fridge for at least 1 hour, or up to overnight. This will yield 5-5 ½ cups of cooked rice.
Finely dice ½ of a white onion.
To a hot pan, add anywhere from 2 ounces to 4 ounces of vegan butter until it is fully melted.
Once melted, add the white onion and sauté.
When the onion is translucent, add 5 cups of cooked rice.
Use a spatula and toss the rice in with the butter.
Add 2 cups of frozen mixed vegetables, ¼ cup soy sauce, 1 teaspoon toasted sesame oil, garlic powder, and MSG to the rice and stir until cooked through, hot, and the rice begins to lightly crisp.
In a small bowl combine ½ cup vegan mayonnaise, 1 tablespoon ketchup, ½ tablespoon of granulated sugar, ½ teaspoon smoked paprika, 1 teaspoon rice vinegar, and ¼ teaspoon salt until fully combined. Add a splash of water to thin.
Taste the fried rice and the yum yum sauce and adjust the seasonings to your liking.
Serve the hibachi fried rice on a plate and serve the yum yum sauce on the side, or drizzled on top.