AMAZING Hibachi On The Blackstone Griddle With My Dad

Ingredients

• 4 cups Cooked White Rice (Day‑old rice, refrigerated to dry out)
• 6 slices Bacon (Cut into 1‑inch pieces)
• 1 medium Large Onion (Diced)
• 1 medium Yellow Squash (Sliced into half‑moons)
• 1 cup Broccoli Florets (Cut into bite‑size pieces)
• 1 medium Zucchini (Sliced)
• 4 cloves Garlic (Minced)
• 0.33 cup Teriyaki Sauce (Low‑sodium preferred)
• 2 tbsp Soy Sauce (Regular or low‑sodium)
• 4 tbsp Unsalted Butter (Divided: 2 tbsp for rice, 2 tbsp for noodles/shrimp)
• 1 tbsp Sesame Oil (Toasted sesame oil for flavor)
• 0.5 tsp Black Pepper (Freshly ground)
• 3 large Eggs (Beaten)
• 8 oz Spaghetti Noodles (Cook al dente, then tossed with butter and teriyaki)
• 1 lb Chicken Breast (Cut into bite‑size pieces)
• 8 oz Shrimp (Peeled and deveined, medium size)

Instructions

1. Prep Vegetables

   Dice the onion, slice the yellow squash and zucchini into half‑moons, and cut broccoli into bite‑size florets. Mince the garlic.

   Time: PT10M

2. Cook Bacon

   Heat the griddle over medium‑high heat. Add bacon pieces and cook, stirring occasionally, until crisp and the fat has rendered.

   Time: PT5M

   Temperature: Medium‑high

3. Scramble Eggs with Bacon

   Push the cooked bacon to one side, pour beaten eggs onto the empty part of the griddle, scramble quickly, then mix the eggs with the bacon.

   Time: PT3M

   Temperature: Medium

4. Fry Rice

   Add 2 tbsp butter to the griddle, then stir‑in the day‑old rice, 2 tbsp soy sauce, minced garlic, black pepper, and 1 tbsp sesame oil. Fry, breaking up clumps, until the rice is heated through and slightly crispy.

   Time: PT5M

   Temperature: Medium‑high

5. Combine Egg‑Bacon with Rice

   Fold the scrambled egg‑bacon mixture into the fried rice, mixing evenly.

   Time: PT2M

6. Cook Spaghetti Noodles

   Bring a pot of salted water to a rolling boil, add spaghetti, and cook 8‑10 minutes until al dente. Drain and set aside.

   Time: PT10M

   Temperature: Boiling

7. Season and Sear Chicken

   Season chicken pieces with black pepper. Add to the hot griddle, sear 4‑5 minutes per side until golden and the internal temperature reaches 165°F. Brush with a drizzle of teriyaki sauce during the last minute.

   Time: PT8M

   Temperature: Medium‑high

8. Sauté Shrimp

   Push chicken aside, add a little butter if the pan is dry, then add shrimp, minced garlic, and 1 tbsp teriyaki sauce. Cook 2‑3 minutes, stirring, until shrimp turn pink and opaque.

   Time: PT3M

   Temperature: Medium‑high

9. Stir‑Fry Vegetables

   Add the prepared onion, squash, broccoli, and zucchini to the griddle. Stir‑fry 3 minutes until vegetables are tender‑crisp.

   Time: PT3M

   Temperature: Medium‑high

10. Toss Noodles

    Return the cooked spaghetti to the griddle, add 2 tbsp butter and the remaining teriyaki sauce, and toss for 2 minutes until noodles are glossy and heated through.

    Time: PT2M

    Temperature: Medium

11. Combine All Components

    Add the fried rice‑egg‑bacon mixture, chicken, shrimp, and vegetables back onto the griddle. Toss everything together for another 2 minutes so flavors meld and the dish is uniformly hot.

    Time: PT2M

    Temperature: Medium‑high

Nutrition Facts

Calories

950

Protein

35 g

Carbohydrates

110 g

Fat

30 g

Fiber

5 g