Go Back
Print

Hibachi at Home

Course Dinner
Cuisine American, Chinese
Keyword Hibachi Steak, Chicken and Shrimp

Ingredients

Fried Rice

  • 5 Cups Cooked, 1-2 day old rice long grain white rice works best
  • 10 oz Bag of frozen mixed vegetables
  • 2 tbs Butter
  • 1 Yellow Onion, Diced
  • 7-8 Garlic Cloves, minced
  • 3 Eggs
  • 1/2 Cup Soy Sauce
  • 1/4 to 1 tsp Sesame Oil

Vegetables

  • 1 Green Zucchini, halved and sliced
  • 1 Yellow Zucchini, halved and sliced
  • 12 oz Broccoli, chopped
  • 1 tbs Butter
  • 1 tsp Salt and Pepper, approximate
  • 1 tbs each Garlic Powder and Onion Powder, approximate

Steak

  • 2 lbs New York Strip, cut into bite-sized pieces
  • 1 tbs each Garlic and Onion Powder
  • 1 tsp Black Pepper
  • 1 tbs Soy Sauce
  • 1 tbs Avocado Oil, for cooking

Chicken

  • 1 tbs Kinder's Buttery Oultry Blend Seasoning
  • 1 tbs each Garlic and Onion Powder
  • 1 tsp Smoked Paprika
  • 1 tbs Soy Sauce
  • 1 tsp Black Pepper
  • 1 tbs Avocado Oil, for cooking

Shrimp

  • 1 lb Raw, peeled, deveined and tail off Shrimp
  • 1 tbs Old Bay Seasoning
  • 1 tsp each Garlic and Onion Powder
  • 1/2 tsp Black Pepper
  • 1 tsp Soy Sauce

Instructions

  • Heat Wok or large skillet to about 325 degrees. All cooking appliances vary so you may need to set yours on a different heat.
  • Add 2 tbs of butter, then sauté the diced onion and garlic for about 3 minutes. Add the thawed, cooked and drained bag of mixed vegetables. Stir for a couple minutes.
  • Add in the rice, season with the soy sauce and sesame oil and stir well. Make a well in the center of the rice and add the eggs. Start stirring them, then incorporate them into the rice. Keep stirring until the eggs are cooked and the rice is a bit crispy. Remove and set aside.
  • Add 1 tbs of butter, then add the veggies. Season with listed spices and cook until desired tenderness. Set aside.
  • Season the steak, then add the oil to the wok. Cook until desired doneness and set aside.
  • Repeat last step for the chicken.
  • Repeat the last step for the shrimp, but be sure to cook them in butter and do not overcook them.

Notes

You can use any combination of meats and vegetables for this dish! I
If you don't have a wok, you can use a large skillet.
This is best prepared outside on a flat top grill, but weather didn't allow it at the time I posted this recipe. 
It is best eaten fresh, but leftovers can be stored in the fridge for up to 3 days.