Hibachi recipe

Ingredients

• 4 cup Cooked Rice (day‑old rice, refrigerated at least 30 minutes)
• 1 lb Chicken Breast (cut into bite‑size pieces)
• 0.5 lb Sirloin Steak (cut into bite‑size pieces)
• 0.5 lb Shrimp (peeled and deveined, medium size)
• 1 medium Zucchini (diced)
• 3 stalks Scallions (sliced thinly)
• 1 medium Onion (diced)
• 2 small Shallot (diced)
• 0.5 cup Frozen Peas (thawed)
• 0.5 cup Carrot (diced)
• 2 tbsp Olive Oil (for stir‑frying and as binder)
• 2 tbsp Soy Sauce (light soy sauce)
• 1 tbsp Hoisin Sauce (adds sweet‑savory depth)
• 1 tsp Brown Sugar (balances saltiness)
• 2 tsp Garlic (minced fresh garlic)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Day‑Old Rice

   Cook 2 cups of rice according to package directions, spread on a tray to cool, then refrigerate for at least 30 minutes so grains firm up.

   Time: PT30M

2. Dice Proteins and Vegetables

   While the rice chills, dice chicken, steak, and shrimp into bite‑size pieces. Dice zucchini, onion, shallots, carrots, and slice scallions. Thaw peas if frozen.

   Time: PT10M

3. Season Chicken

   In a mixing bowl combine chicken pieces with 1 tbsp soy sauce, 1 tsp brown sugar, 1 tsp hoisin sauce, 1 tsp minced garlic, 1 tsp olive oil, then add salt and pepper. Toss and let rest 5 minutes.

   Time: PT5M

4. Season Steak

   In another bowl, toss steak pieces with a lighter version of the chicken seasoning: ½ tbsp soy sauce, ½ tsp hoisin, a pinch of garlic, olive oil, salt and pepper.

   Time: PT3M

5. Season Shrimp

   Season shrimp simply with salt and pepper; set aside.

   Time: PT2M

6. Stir‑Fry Chicken

   Heat the wok over high heat, add 1 tbsp olive oil, then add the chicken. Stir‑fry until it turns opaque and is about 75% cooked, about 3‑4 minutes. Transfer to a plate.

   Time: PT4M

   Temperature: high

7. Stir‑Fry Steak

   Add another splash of oil, then add the steak. Cook quickly, stirring, until browned on the outside but still pink inside, about 3 minutes. Remove and set aside with the chicken.

   Time: PT3M

   Temperature: high

8. Stir‑Fry Shrimp

   Add the shrimp to the hot wok, stir‑fry 2‑3 minutes until pink and just cooked through. Remove and set aside.

   Time: PT3M

   Temperature: high

9. Cook Vegetables

   Add the remaining oil, then toss in onion, shallots, zucchini, carrots, peas, and a pinch of salt and pepper. Stir‑fry 4‑5 minutes until vegetables are tender‑crisp.

   Time: PT5M

   Temperature: high

10. Add Rice

    Break up the chilled rice with your hands, then add it to the wok. Stir‑fry, pressing the grains against the pan, for 2‑3 minutes so they heat through and get a slight toast.

    Time: PT3M

    Temperature: high

11. Combine All Ingredients

    Return chicken, steak, and shrimp to the wok. Add the remaining 1 tbsp soy sauce, ½ tbsp hoisin, and the remaining minced garlic. Toss everything together for another 2 minutes, tasting and adjusting salt or pepper as needed.

    Time: PT2M

    Temperature: high

12. Serve

    Transfer the fried rice to a serving platter, garnish with sliced scallions, and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

520

Protein

32 g

Carbohydrates

58 g

Fat

13 g

Fiber

5 g