How to make hibachi at home

Ingredients

• 1.5 cups Jasmine Rice (short‑grain jasmine blend, cooked and cooled)
• 1 pound Chicken Tenders (cut into bite‑size pieces)
• 0.75 pound Large Shrimp (13‑15 count per pound, peeled and deveined)
• 4 large Eggs (beaten)
• 1 medium Zucchini (sliced into half‑moons)
• 1 small Onion (thinly sliced)
• 3 stalks Green Onion (chopped)
• 0.5 cup Carrot (julienned)
• 3 cloves Garlic (minced)
• 4 tablespoons Unsalted Butter (cut into cubes)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Salt (kosher or sea salt)
• 4 tablespoons Vegetable Oil (high smoke‑point oil (e.g., canola))

Instructions

1. Preheat Grill and Prepare Oil

   Turn on the three‑burner grill and set each burner to about 400°F (just below the oil smoke point). Brush the grill surface with a thin layer of vegetable oil.

   Time: PT5M

   Temperature: 400°F

2. Cook the Eggs

   Add a tablespoon of oil to the wok, pour in the beaten eggs, let one side set, then roll the egg into a thin omelette. Once cooked, remove, slice into strips, and set aside.

   Time: PT4M

3. Prepare Fried Rice

   Add another tablespoon of oil to the wok, then stir‑fry the onion‑green onion‑carrot mix until fragrant (≈2 min). Add minced garlic and cook 30 seconds. Add the cooled rice, break up clumps, then stir in butter until fully melted and coating the rice.

   Time: PT6M

4. Season the Fried Rice

   Season the rice with salt, pepper, and drizzle soy sauce just enough to give a light color. Toss quickly, then fold in the sliced egg strips. Keep the rice moving to avoid burning.

   Time: PT3M

5. Grill Chicken and Shrimp

   Place chicken pieces and shrimp on the hot grill in a single layer. Let them sear on one side without moving for about 2‑3 minutes, then flip and sear the other side. Maintain grill temperature around 400‑425°F.

   Time: PT8M

   Temperature: 400‑425°F

6. Grill Vegetables

   Add sliced zucchini and onion to the grill. Stir‑fry them on one side for 2 minutes, then flip and continue until just tender and lightly charred.

   Time: PT5M

   Temperature: 400°F

7. Add Garlic‑Butter Sauce

   In the wok, melt 2 Tbsp butter, add minced garlic, and sauté 30 seconds. Return the grilled chicken, shrimp, and vegetables to the wok, drizzle soy sauce, add lemon juice, and toss everything together for another minute.

   Time: PT4M

8. Finish and Serve

   Plate a generous portion of fried rice, top with the hibachi chicken, shrimp, and vegetables. Sprinkle extra black pepper and a squeeze of lemon if desired.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

58 g

Fat

22 g

Fiber

3 g

Ingredient Substitutions

• Instead of Jasmine Rice: Short‑grain rice, Sushi rice
• Instead of Chicken Tenders: Chicken breast, Chicken thigh strips
• Instead of Large Shrimp: Medium shrimp, peeled frozen shrimp
• Instead of Eggs: Egg substitute, Tofu scramble
• Instead of Zucchini: Yellow squash, Broccoli florets
• Instead of Onion: Shallots, Leeks
• Instead of Green Onion: Chives
• Instead of Carrot: Bell pepper, Daikon radish
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Unsalted Butter: Margarine, Olive oil
• Instead of Soy Sauce: Tamari, Coconut aminos
• Instead of Lemon Juice: Lime juice, Rice vinegar (1 tsp)
• Instead of Black Pepper: White pepper
• Instead of Salt: Soy sauce (reduce salt)
• Instead of Vegetable Oil: Peanut oil, Avocado oil

Equipment Needed

• Three‑burner Gas Grill
• Large Cast‑Iron Wok or Grill Pan
• Spatula
• Tongs
• Chef's Knife
• Cutting Board
• Mixing Bowls
• Measuring Spoons
• Heat‑Resistant Gloves

Critical Steps — Do Not Skip

• Maintain grill temperature at 400‑425°F to achieve proper sear without burning.
• Coat the rice thoroughly with butter and oil before seasoning.
• Caramelize soy sauce briefly with butter for color and depth.
• Cut chicken and shrimp on the grill (once seared) to retain juices.

Chef Tips from the Video

• A 2:1 ratio of short‑grain to jasmine rice gives the perfect chewy texture for hibachi fried rice.
• Butter adds richness; don’t skip it even if you prefer a lighter oil base.
• If you have a smart‑temp grill, set it to 400°F and let it stabilize before adding any food.

Troubleshooting

Storage

Refrigerator: Store fried rice and grilled proteins in airtight containers for up to 3 days.

Freezer: Portion cooked rice and proteins separately; freeze for up to 2 months.

Room temperature: Do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• Cook and cool the rice a day ahead; store covered in the fridge.
• Marinate shrimp with a pinch of salt and pepper for 15 min before grilling.
• Pre‑slice all vegetables and store in a zip‑top bag.

Frequently Asked Questions