Easy Hibachi Fried Rice

Step 1

Heat your Blackstone to about 400°F (medium-low on all four burners) for 8–10 minutes.

Step 2

Break apart the pre-cooked jasmine rice with your hands in the bag before you put it on the griddle.

Step 3

Spread the rice on the griddle.

Step 4

Season with salt and pepper, then add 2 tablespoon garlic butter.

Step 5

Drizzle 3–4 tablespoon soy sauce over the rice and toss until evenly coated.

Step 6

Lightly oil the griddle and add onions (center), zucchini, and mushrooms (edges).

Step 7

Season with salt and pepper, then toss with about 1 tablespoon garlic butter per vegetable group.

Step 8

Cook until tender, moving veggies around as needed.

Step 9

Make a well in the rice, add a bit of oil, and crack in the eggs.

Step 10

Season with salt and pepper, scramble lightly, and let them cook for about 90 seconds.

Step 11

Mix eggs into the rice, then drizzle with sesame oil (1–2 Tbsp) and mix again.

Step 12

Push rice to an outside burner (left side) and turn it off to use as a warming zone.

Step 13

Move veggies over with the rice.

Step 14

Turn up the two burners on the right side to medium-high.

Step 15

Add the chicken first (season with salt and pepper), spread it out, and cook until internal temp reaches 160–165°F. Add 1 tablespoon garlic butter and a splash of soy sauce.

Step 16

Add steak (season both sides), cook to desired doneness (about 130°F for medium), then toss with 1 tablespoon garlic butter.

Step 17

Squeeze fresh lemon over the chicken and steak.

Step 18

Drizzle with yum yum sauce and garnish with sliced green onions.