Hibachi recipe
Hibachi recipe is a medium Asian Fusion recipe that serves 4. 520 calories per serving. Recipe by Chef flocko on YouTube.
Prep: 30 min | Cook: 20 min | Total: 1 hr
Cost: $19.37 total, $4.84 per serving
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
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
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
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
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
Season Shrimp
Season shrimp simply with salt and pepper; set aside.
Time: PT2M
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
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
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
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
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
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
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
Dietary info: High protein, Gluten‑free if tamari is used, Dairy‑free
Allergens: Shellfish (shrimp), Soy (soy sauce, hoisin), Possible wheat (if soy sauce contains wheat)
Ingredient Substitutions
- Instead of Cooked Rice: Cauliflower rice
- Instead of Chicken Breast: Turkey breast
- Instead of Sirloin Steak: Flank steak, Beef strips
- Instead of Shrimp: Scallops, Firm white fish cubes
- Instead of Zucchini: Yellow squash
- Instead of Scallions: Leeks
- Instead of Onion: Sweet onion
- Instead of Shallot: Red onion
- Instead of Frozen Peas: Fresh peas
- Instead of Carrot: Bell pepper
- Instead of Olive Oil: Canola oil, Peanut oil
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Hoisin Sauce: Barbecue sauce
- Instead of Brown Sugar: Honey, Maple syrup
- Instead of Garlic: Garlic powder (1/2 tsp)
Equipment Needed
- Wok or Large Skillet
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Measuring Spoons
- Spatula or Wooden Spoon
- Ladle (optional)
Critical Steps — Do Not Skip
- Use day‑old, chilled rice to avoid soggy fried rice.
- Do not overcook the chicken, steak, or shrimp; they finish cooking with the rice.
- Maintain high heat throughout stir‑frying for proper texture.
Chef Tips from the Video
- A wok’s curved shape concentrates heat; if you only have a flat skillet, pre‑heat it longer.
- Add a few drops of rice vinegar at the end for a subtle brightness.
- For extra crunch, toss in toasted sesame seeds just before serving.
Troubleshooting
Rice becomes mushy or clumps together.
Use day‑old rice that has been refrigerated; if still clumpy, break it up with your hands and add a splash of water while stir‑frying.
Meat is overcooked and tough.
Stir‑fry proteins quickly over high heat and remove them before the rice finishes cooking; they finish cooking when re‑combined.
Dish tastes bland.
Adjust with a little more soy sauce, a pinch of extra salt, or finish with a drizzle of sesame oil for depth.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe bag for up to 1 month; reheat in a skillet.
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 when cold.
- Dice all proteins and vegetables and store them in sealed containers in the fridge.
- The seasoning marinades can be mixed the night before.
Frequently Asked Questions
What is the cultural significance and history of fried rice in Asian cuisine?
Fried rice originated in China as a way to repurpose leftover rice, turning it into a flavorful, quick meal. It spread throughout East and Southeast Asia, each region adding local ingredients like shrimp, pork, or vegetables, making it a versatile staple.
What are traditional regional variations of fried rice in Chinese cuisine?
In Cantonese cooking, soy sauce and scallions are common; Yangzhou fried rice adds ham, peas, and carrots; Thai fried rice uses fish sauce, chilies, and pineapple. This recipe blends Cantonese technique with Western proteins like steak.
How is fried rice traditionally served in Chinese households?
Fried rice is usually served hot as a main dish or side, often accompanied by a simple soup and stir‑fried vegetables. It is eaten with a spoon or chopsticks and may be garnished with sliced scallions or cilantro.
What occasions or celebrations is fried rice associated with in Asian cultures?
Fried rice is a comfort food for everyday meals but also appears at festivals and family gatherings where leftovers are abundant. It symbolizes resourcefulness and is often prepared for Lunar New Year feasts.
What makes this steak and chicken fried rice special in Asian‑fusion cuisine?
The addition of beef steak and a touch of brown sugar creates a sweet‑savory depth not typical in classic Chinese fried rice, while the zucchini adds a fresh, summer‑like texture, giving the dish a modern fusion twist.
What are common mistakes to avoid when making this steak and chicken fried rice?
Common errors include using freshly cooked rice (it becomes mushy), overcrowding the wok (steams instead of fries), and overcooking the proteins. Follow the high‑heat, quick‑cook method and keep ingredients in separate batches.
Why does this recipe use hoisin sauce and brown sugar instead of just soy sauce?
Hoisin adds a subtle sweetness and umami that balances the saltiness of soy sauce, while a pinch of brown sugar enhances caramelization, giving the fried rice a richer, more complex flavor profile.
Can I make this fried rice ahead of time and how should I store it?
Yes, you can prep all the ingredients and keep the rice chilled for up to 24 hours. Store the cooked fried rice in an airtight container in the refrigerator and reheat quickly in a hot wok; it remains delicious for up to 3 days.
What texture and appearance should I look for when the fried rice is done?
The rice grains should be separate, slightly glossy, and lightly toasted. The vegetables stay bright‑colored and crisp‑tender, and the proteins should be browned on the outside but still juicy inside.
What does the YouTube channel Chef flocko specialize in?
The YouTube channel Chef flocko focuses on fast, flavorful home‑cooked meals that blend classic Asian techniques with Western ingredients, offering step‑by‑step tutorials for busy cooks.
How does the YouTube channel Chef flocko's approach to Asian‑fusion cooking differ from other cooking channels?
Chef flocko emphasizes high‑heat wok cooking, the use of day‑old rice for texture, and practical shortcuts like pre‑seasoned proteins, making complex‑tasting dishes achievable in under 30 minutes, unlike many channels that rely on longer, more elaborate methods.
Last updated: August 29, 2026
