Start by warming up the oil in a large wok on medium-high heat; once the pan and oil are hot, reduce the flame to medium, so not to burn the smaller ingredients that go in the pan.
Add the ginger and garlic and allow them to lightly fry for about 30 seconds.
Once the smell of rawness of the garlic has gone, add the egg and allow it to cook for 15 seconds, before starting to scramble it.
Allow also the egg to be thoroughly cooked before adding the cabbage, chicken, and carrot; once these are added, sauté everything well, then add the cold cooked rice and mix well once more.
Cook the rice until this is piping hot, which should take 2-3 minutes on the large hot wok, then add the seasoning of black pepper, lemon juice, soy sauce, and salt.
Sauté the hibachi-style rice once more and add the chopped fresh green onions to it before serving and enjoying!