93% of People Cook Hibachi Wrong on the Blackstone (Here's the Fix)

Ingredients

• 2 cups Jasmine Rice (uncooked, rinsed)
• 1 teaspoon Chicken Powder (or chicken stock powder)
• 1 tablespoon Avocado Oil (for cooking rice and griddle)
• 2 medium Zucchini (cut lengthwise, then into 1‑inch strips)
• 1 medium Yellow Onion (peeled and diced bite‑size)
• 8 ounces Button Mushrooms (cleaned, halved)
• 1 cup Green Beans (trimmed, cut into 1‑inch pieces)
• 2 pieces Ribeye Steak (8‑oz each, room temperature)
• 2 pieces Chicken Breast (8‑oz each, butterflied and pounded thin)
• 2 sticks Unsalted Butter (softened, then melted for griddle butter)
• 1/4 cup Soy Sauce (low‑sodium preferred)
• 4 cloves Garlic (minced)
• 1/2 cup QP Mayonnaise (or any premium mayo)
• 1 tablespoon Ketchup
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1/2 teaspoon White Pepper
• 1 teaspoon Sugar
• 2 tablespoons Heavy Whipping Cream
• 1 teaspoon Sriracha (optional, for heat)
• 1 tablespoon Sesame Seeds (optional garnish)
• to taste Salt
• to taste Black Pepper

Instructions

1. Cook Jasmine Rice

   Rinse 2 cups jasmine rice until water runs clear. Place in rice cooker, add 2 cups water, 1 tsp chicken powder, and 1 Tbsp avocado oil. Stir, close lid, and start the 15‑minute cycle.

   Time: PT15M

2. Rest Rice

   When the cooker beeps, unplug and let the rice sit covered for another 15 minutes to steam.

   Time: PT15M

3. Cool Rice

   Transfer rice to a sheet pan lined with foil, drizzle a little more avocado oil, and spread thinly. Refrigerate for 1 hour (or fan‑dry at room temp if fridge space is limited).

   Time: PT1H

4. Prep Vegetables

   Trim zucchini, cut lengthwise then into 1‑inch strips; halve mushrooms; dice onion; trim green beans. No seasoning yet.

   Time: PT10M

5. Make Griddle Butter

   In a bowl combine 2 sticks softened butter, 1/4 cup soy sauce, and 4 minced garlic cloves. Mix until smooth.

   Time: PT5M

6. Make Yum‑Yum Sauce

   Combine 1/2 cup QP mayo, 1 Tbsp ketchup, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp white pepper, 1 tsp sugar, 2 Tbsp melted butter, 2 Tbsp heavy cream, and optional 1 tsp sriracha. Whisk until creamy.

   Time: PT5M

7. Preheat Griddle

   Turn on Blackstone griddle, set one zone to low and the other three zones to high. Let heat for 10 minutes.

   Time: PT10M

8. Caramelize Vegetables

   Add a thin layer of oil to the low zone. Place zucchini cut‑side down, let 3 minutes, then flip; repeat for mushrooms and onions. No salt at this stage.

   Time: PT6M

9. Cook Steak

   Season ribeye lightly with salt and pepper. Place on high‑heat zone, sear 3 minutes per side for medium‑rare, then remove and let rest 5 minutes.

   Time: PT8M

10. Cook Chicken

    Season chicken breasts with a pinch of salt. Cook on high zone 3‑4 minutes per side until internal temp reaches 165°F, then rest 3 minutes.

    Time: PT8M

11. Fry Rice

    Add a drizzle of oil to the high zone. Toss the chilled rice, breaking clumps. Add 2 Tbsp soy sauce, the pre‑made griddle butter, and any leftover veggies. Stir‑fry 3‑4 minutes until rice is lightly crisp.

    Time: PT5M

12. Combine Proteins & Sauce

    Slice rested steak and chicken into bite‑size strips. Return to the high zone, drizzle with remaining griddle butter and a splash of yum‑yum sauce. Toss quickly to coat.

    Time: PT4M

13. Finish & Serve

    Arrange fried rice, sliced steak, chicken, and caramelized vegetables on a serving tray. Drizzle extra yum‑yum sauce, sprinkle sesame seeds if desired, and serve immediately.

    Time: PT2M

14. Cleanup

    While the griddle cools, discard foil, wash all utensils, and wipe the griddle surface with a paper towel and a little oil.

    Time: PT15M

Nutrition Facts

Calories

650

Protein

40 g

Carbohydrates

55 g

Fat

30 g

Fiber

4 g