How to make hibachi at home
How to make hibachi at home is a easy Caribbean recipe that serves 4. 450 calories per serving. Recipe by Island Vibe Cooking on YouTube.
Prep: 10 min | Cook: 15 min | Total: 30 min
Cost: $15.20 total, $3.80 per serving
Ingredients
- 1 lb Chicken Breast or Thighs (Trimmed of excess fat, cut into bite‑size pieces)
- 12 oz Raw Shrimp (Peeled, deveined, medium size, pat dry)
- 4 cups Cooked Rice (Day‑old jasmine or long grain rice, chilled)
- 3 large Eggs (Beaten)
- 3 tbsp Low Sodium Soy Sauce (Add gradually)
- 5 tbsp Vegetable Oil (High smoke point, divided for cooking)
- 1 tsp Paprika
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Dried Parsley
- 1/2 tsp Creole Seasoning
- 1/2 tsp Lemon Pepper
- 1/2 tsp Salt (Adjust to taste)
- 1/4 tsp Black Pepper (Freshly ground)
Instructions
Prepare Protein
Trim any excess fat from the chicken, cut into bite‑size pieces, and pat the chicken pieces and raw shrimp dry with paper towels.
Time: PT5M
Season Chicken and Shrimp
Drizzle a little oil over the chicken and shrimp, then sprinkle paprika, onion powder, garlic powder, dried parsley, creole seasoning, and lemon pepper. Toss until evenly coated.
Time: PT3M
Cook Chicken
Heat the flat top to high heat, add a splash of oil, spread the chicken in a single layer and cook, stirring occasionally, until about 75% done (no longer pink).
Time: PT4M
Temperature: 400°F
Cook Shrimp
Add the shrimp to the same hot surface, cooking until they turn pink and begin to curl, about 2 minutes per side. Flip once.
Time: PT4M
Temperature: 400°F
Set Aside Cooked Protein
Transfer the partially cooked chicken and shrimp to the edge of the griddle or a plate and keep warm.
Time: PT1M
Scramble Eggs
Add a little more oil to the griddle, pour in the beaten eggs and scramble quickly until just set. Remove and set aside.
Time: PT2M
Temperature: Medium‑high
Stir‑Fry Rice
Add another splash of oil, then add the chilled rice. Stir‑fry, breaking up clumps, for about 3 minutes until heated through.
Time: PT3M
Temperature: Medium‑high
Season the Rice
Drizzle low‑sodium soy sauce over the rice gradually, stirring after each addition, until the rice is evenly coated and flavorful.
Time: PT2M
Combine All Ingredients
Return the chicken, shrimp, and scrambled eggs to the griddle. Add a pinch of salt and pepper, then toss everything together until hot and well mixed.
Time: PT2M
Plate and Serve
Spoon the fried rice onto plates, serve immediately while hot.
Time: PT1M
Nutrition Facts
- Calories
- 450
- Protein
- 30g
- Carbohydrates
- 45g
- Fat
- 12g
- Fiber
- 2g
Dietary info: Gluten‑Free (if using gluten‑free soy sauce), High‑Protein, Dairy‑Free
Allergens: Eggs, Shellfish, Soy
Ingredient Substitutions
- Instead of Chicken Breast or Thighs: Turkey breast, Firm tofu
- Instead of Raw Shrimp: Chicken pieces, Scallops
- Instead of Cooked Rice: Cauliflower rice (low carb)
- Instead of Eggs: Egg substitute, Silken tofu
- Instead of Low Sodium Soy Sauce: Tamari
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Paprika: Smoked paprika
- Instead of Creole Seasoning: Cajun seasoning
- Instead of Salt: Sea salt
Equipment Needed
- Flat Top Griddle or Large Skillet
- Cutting Board
- Chef Knife
- Mixing Bowl
- Spatula
- Tongs (optional)
- Measuring Spoons
- Plate for serving
Critical Steps — Do Not Skip
- Pat the chicken and shrimp dry before seasoning.
- Cook on high heat to achieve a quick sear.
- Do not overcook the shrimp; remove as soon as pink.
- Use day‑old rice and stir‑fry quickly to avoid mushy texture.
- Add soy sauce gradually to control saltiness.
Chef Tips from the Video
- A splash of lime juice added at the end brightens the flavor.
- For extra heat, stir in a pinch of crushed red pepper flakes with the soy sauce.
- If you like veggies, add frozen peas and diced carrots with the rice.
Troubleshooting
Rice turns mushy.
Use day‑old, fully chilled rice and stir‑fry on high heat; avoid adding too much liquid.
Shrimp become rubbery.
Remove shrimp as soon as they turn pink and curl; they finish cooking when mixed with the hot rice.
Dish is bland.
Taste before serving and add a splash more soy sauce, salt, or a pinch of extra pepper.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Can freeze for up to 1 month; reheat in a skillet with a splash of oil.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook and chill the rice a day ahead; it fries better.
- Season and marinate the chicken and shrimp up to 30 minutes before cooking.
Frequently Asked Questions
What is the cultural significance and history of shrimp and chicken fried rice in Caribbean cuisine?
Fried rice was introduced to the Caribbean by Asian immigrants and has become a staple at island gatherings, often featuring local seafood like shrimp and protein such as chicken, reflecting the region’s fusion of flavors.
What traditional regional variations of shrimp and chicken fried rice exist in Caribbean cooking?
In the Caribbean, fried rice may include tropical ingredients like pineapple, plantains, or Scotch bonnet peppers, and is sometimes seasoned with all‑spice or jerk seasoning instead of the basic soy‑based profile.
How is shrimp and chicken fried rice traditionally served in Caribbean households?
It is often served as a main dish alongside fresh salads, fried plantains, or a side of beans, and is enjoyed hot straight from the griddle at family meals or outdoor gatherings.
What occasions or celebrations is shrimp and chicken fried rice associated with in Caribbean culture?
The dish is popular at weekend barbecues, beach picnics, birthday parties, and holiday feasts where quick, crowd‑pleasing meals are needed.
What authentic traditional ingredients are essential for Caribbean‑style shrimp and chicken fried rice versus acceptable substitutes?
Authentic ingredients include day‑old rice, local shrimp, chicken, soy sauce, and island spices like creole seasoning; substitutes can be turkey for chicken, tamari for soy sauce, or cauliflower rice for a low‑carb version.
What are the most common mistakes to avoid when making shrimp and chicken fried rice?
Common errors include using fresh rice (which clumps), overcooking the shrimp, and adding all the soy sauce at once, which can make the dish soggy and overly salty.
Why does this recipe use high heat on a flat top instead of low‑heat stovetop cooking?
High heat creates a quick sear on the chicken and shrimp and helps the rice fry without steaming, giving the dish its characteristic slightly smoky, caramelized flavor.
Can I make shrimp and chicken fried rice ahead of time and how should I store it?
Yes, you can prep the rice and season the proteins ahead; store cooked rice in the fridge for up to 24 hours and keep the cooked protein separate. Reheat together in a hot skillet with a little oil.
What does the YouTube channel Island Vibe Cooking specialize in?
The YouTube channel Island Vibe Cooking specializes in easy, island‑inspired home cooking, focusing on quick meals that blend Caribbean flavors with everyday ingredients.
How does the YouTube channel Island Vibe Cooking's approach to Caribbean cooking differ from other Caribbean cooking channels?
Island Vibe Cooking emphasizes outdoor cooking on flat tops, uses simple pantry staples, and often incorporates health‑conscious tweaks like low‑sodium soy sauce, setting it apart from channels that rely on heavy sauces or indoor-only methods.
Last updated: August 29, 2026
