How to make Hibachi at home on Blackstone Grill

Ingredients

• 4 cups Cooked Day‑Old Rice (Preferably chilled overnight; use jasmine or short‑grain rice)
• 200 g Chicken Breast (Skinless, boneless, diced into bite‑size pieces)
• 200 g Beef Sirloin Steak (Trimmed, diced into bite‑size pieces)
• 2 large Eggs (Lightly beaten)
• 2 cloves Garlic (Minced)
• ½ medium Onion (Yellow onion, diced)
• 2 Tbsp Soy Sauce (Low‑sodium; can use tamari for gluten‑free)
• 1 Tbsp Sesame Oil (Toasted sesame oil for flavor)
• 1 Tbsp Unsalted Butter (Cut into small cubes)
• 1 tsp Toasted Sesame Seeds (For garnish)
• 2 stalks Green Onions (Thinly sliced, optional garnish)

Instructions

1. Prep All Ingredients

   Dice the chicken and steak into bite‑size pieces, mince the garlic, dice the onion, beat the eggs in a small bowl, and have the day‑old rice ready on a plate.

   Time: PT5M

2. Heat Fat

   Place the wok over high heat. Add the butter and sesame oil; let the butter melt completely and the oil become shimmering.

   Time: PT1M

   Temperature: High (≈400°F)

3. Aromatics

   Add the minced garlic and diced onion. Stir‑fry for about 30 seconds until fragrant and the onion becomes translucent.

   Time: PT1M

   Temperature: High

4. Cook Meats

   Add the chicken and steak pieces. Stir‑fry, moving the meat around, until they are about 75% cooked (no longer pink), roughly 3–4 minutes.

   Time: PT4M

   Temperature: High

5. Scramble Eggs

   Push the meat to one side of the wok, pour the beaten eggs into the empty space, and scramble until just set, about 1–2 minutes.

   Time: PT2M

   Temperature: High

6. Add Rice and Form Crust

   Add the day‑old rice, breaking up any clumps with the spatula. Spread the rice into an even layer and let it sit untouched for 1–2 minutes to develop a light crust.

   Time: PT3M

   Temperature: High

7. Season

   Drizzle the soy sauce over the rice and toss everything together so the sauce coats evenly.

   Time: PT1M

   Temperature: High

8. Flip the Rice

   Using the spatula, carefully flip the entire rice layer to toast the other side for another 1–2 minutes.

   Time: PT2M

   Temperature: High

9. Finish and Serve

   Sprinkle toasted sesame seeds and sliced green onions over the top. Transfer to a serving plate and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

55 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Cooked Day‑Old Rice: Leftover basmati rice, Cold quinoa (for gluten‑free version)
• Instead of Chicken Breast: Turkey breast, Firm tofu
• Instead of Beef Sirloin Steak: Flank steak, Pork tenderloin
• Instead of Eggs: Egg whites (4 whites), Vegan egg replacer
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Onion: Shallots, Leeks
• Instead of Soy Sauce: Tamari, Coconut aminos
• Instead of Sesame Oil: Peanut oil, Vegetable oil
• Instead of Unsalted Butter: Margarine, Olive oil (½ Tbsp)
• Instead of Toasted Sesame Seeds: Crushed peanuts, Black sesame seeds
• Instead of Green Onions: Chives, Shallots

Equipment Needed

• Large Wok or Skillet
• Spatula or Wooden Stir‑Fry Spoon
• Cutting Board
• Chef’s Knife
• Measuring Spoons
• Small Bowl
• Serving Plate

Critical Steps — Do Not Skip

• Prep all ingredients quickly (Step 1).
• Heat butter and sesame oil until fully melted (Step 2).
• Avoid burning garlic and onion (Step 3).
• Cook chicken and steak to safe internal temperature (Step 4).
• Create a light crust on the rice before flipping (Step 6).
• Flip the rice without breaking it (Step 8).

Chef Tips from the Video

• Use a high smoke‑point oil (sesame + butter) to achieve that classic hibachi sear.
• Keep all ingredients within arm’s reach; the cooking process moves fast.
• For extra flavor, add a splash of mirin or a pinch of sugar with the soy sauce.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Freezing is not recommended as the rice becomes mushy, but can be frozen for up to 1 month if reheated quickly.

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

Make-Ahead Tips

• Cook and dice the meats a day ahead; keep refrigerated.
• Use day‑old rice straight from the fridge; it fries better.
• Measure sauces and sesame seeds in advance for a smoother workflow.

Frequently Asked Questions