Perfect: Hibachi Style Fried Rice - Steak Chicken and Shrimp

Ingredients

• 4 cups Cooked Day‑Old Rice (preferably chilled overnight for best texture)
• 1 medium Yellow Onion (diced)
• 1 small Summer Squash (diced; can use yellow squash)
• 1 small Zucchini (diced)
• 2 tablespoons Unsalted Butter (softened, cut into cubes)
• 3 cloves Fresh Garlic (minced (about 1 tablespoon))
• 1/2 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Low Sodium Soy Sauce (adds salty umami)
• 12 ounces Beef Steak (Flank or Sirloin) (thinly sliced, pre‑marinated in teriyaki sauce)
• 2 tablespoons Cooking Oil (high smoke‑point oil such as canola or vegetable)
• 4 large Eggs (beaten)
• 8 ounces Chicken Breast (skinless, boneless, diced)
• 1/4 teaspoon MSG (Monosodium Glutamate) (optional, boosts umami)
• 1 teaspoon Sesame Oil (adds nutty aroma)
• 8 ounces Shrimp (peeled and deveined, medium size)
• 1 teaspoon Seafood Seasoning Blend (pre‑mixed, adds briny flavor)
• 2 tablespoons Green Onions (sliced, for garnish)

Instructions

1. Prep All Ingredients

   Dice the onion, summer squash, and zucchini. Mince the garlic. Beat the four eggs in a mixing bowl. Slice the pre‑marinated steak into bite‑size strips if not already done. Dice the chicken breast. Pat the shrimp dry.

   Time: PT5M

2. Heat the Griddle

   Turn the Blackstone griddle to medium‑high heat (about 400°F). Add the butter and cooking oil, letting the butter melt and foam.

   Time: PT2M

   Temperature: 400°F

3. Sauté Vegetables

   Add the diced onion, squash, and zucchini to the griddle. Sprinkle with minced garlic and black pepper. Stir‑fry for 3‑4 minutes until the veggies are just tender.

   Time: PT4M

   Temperature: 400°F

4. Cook the Steak First

   Push the vegetables to one side of the griddle. Place the steak strips in the empty space and sear for about 2‑3 minutes per side, or until your preferred doneness is reached. Remove the steak and set aside in a bowl.

   Time: PT5M

   Temperature: 400°F

5. Add Chicken and Shrimp

   Add the diced chicken to the griddle, stirring for 2‑3 minutes until lightly browned. Then add the shrimp, sprinkle the seafood seasoning blend, and cook 2‑3 minutes until the shrimp turn pink and opaque.

   Time: PT5M

   Temperature: 400°F

6. Scramble the Eggs

   Create a small well in the center of the griddle, pour in the beaten eggs, and scramble gently until just set but still soft. Then mix the eggs into the vegetables and meats.

   Time: PT2M

   Temperature: 400°F

7. Add Rice and Seasonings

   Add the day‑old rice to the griddle, breaking up any clumps with the spatula. Drizzle the low‑sodium soy sauce over the rice, then toss everything together, ensuring the rice is evenly coated and heated through (about 3‑4 minutes).

   Time: PT4M

   Temperature: 400°F

8. Finish with MSG and Sesame Oil

   Sprinkle the MSG over the mixture, drizzle the teaspoon of sesame oil, and give the fried rice one final toss. Return the cooked steak to the griddle, mixing it through the rice.

   Time: PT2M

   Temperature: 400°F

9. Serve

   Slide the mixed‑meat fried rice onto serving plates, garnish with sliced green onions, and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

620

Protein

35g

Carbohydrates

58g

Fat

22g

Fiber

4g

Ingredient Substitutions

• Instead of Cooked Day‑Old Rice: Leftover jasmine rice, Leftover basmati rice
• Instead of Yellow Onion: White onion, Sweet onion
• Instead of Summer Squash: Butternut squash (small dice)
• Instead of Zucchini: Green zucchini
• Instead of Unsalted Butter: Margarine, Olive oil
• Instead of Fresh Garlic: Garlic paste
• Instead of Black Pepper: White pepper
• Instead of Low Sodium Soy Sauce: Tamari (gluten‑free)
• Instead of Beef Steak (Flank or Sirloin): Skirt steak, Flat iron steak
• Instead of Cooking Oil: Peanut oil, Avocado oil
• Instead of Eggs: Egg substitute (for vegans)
• Instead of Chicken Breast: Chicken thigh meat
• Instead of MSG (Monosodium Glutamate): Umami seasoning blend
• Instead of Sesame Oil: Toasted sesame oil (use less)
• Instead of Shrimp: Scallops, Firm white fish cubes
• Instead of Seafood Seasoning Blend: Old Bay seasoning, Lemon pepper
• Instead of Green Onions: Chives

Equipment Needed

• Blackstone Griddle or Large Flat‑Top Grill
• Metal Spatula / Food Shovel
• Tongs
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Whisk or Fork
• Measuring Spoons
• Serving Plates
• Serving Spoon (optional)

Critical Steps — Do Not Skip

• Cook the steak first to ensure it reaches proper doneness without overcooking other proteins.
• Use day‑old rice to prevent clumping and achieve a fluffy texture.
• Scramble the eggs quickly to keep them moist and avoid a dry crumbly texture.
• Season shrimp lightly and watch closely to prevent rubbery shrimp.

Chef Tips from the Video

• A drizzle of toasted sesame oil at the end adds a nutty aroma that elevates the dish.
• For extra umami, finish with a splash of fish sauce or a pinch of dried seaweed flakes.
• If you like heat, add a pinch of red pepper flakes or a dash of sriracha when tossing the rice.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Portion and freeze for up to 1 month; reheat in a skillet or microwave, adding a splash of soy sauce.

Room temperature: Not recommended; discard if left out longer than 2 hours.

Make-Ahead Tips

• Cook and chill rice a day ahead; it fries better.
• Marinate the steak in teriyaki sauce up to 24 hours before cooking.
• Pre‑dice all vegetables and store in a sealed container in the fridge.

Frequently Asked Questions