Hibachi on the griddle is one of those recipes that’s as fun to make as it is to eat. After creating over 300 griddle-focused YouTube videos and racking up more than 18 million views, I’ve learned that hibachi is one of the recipes people are most excited about—and the one I get the most questions about. That’s why I’ve simplified this recipe to make it approachable for beginners while still delivering that classic hibachi experience.

Here are three tips to set you up for success:

Prep everything ahead of time. Double-check the recipe before heading out to the griddle to make sure you’ve got all your ingredients ready to go.
Use garlic butter. Whether it’s a pre-made garlic butter spread or one you whip up yourself, this is a game-changer. It helps streamline the ingredient list.
Start with pre-made rice. If it’s your first time making hibachi, using pre-cooked rice can make the process so much easier.

Print Recipe

Easy Hibachi Fried Rice

This simplified hibachi recipe is perfect for new griddle owners! Packed with flavor and easy to follow, it’s a crowd-pleaser that brings the restaurant experience right to your backyard. With prepped ingredients, garlic butter for that signature taste, and pre-made rice to keep things simple, you’ll be griddling like a pro in no time

Prep Time20

Cook Time30

Total Time48

Course: dinner

Cuisine: Chinese

Keyword: Hibachi, Hibachi fried rice, Steak and Chicken Hibachi

Servings: 4 people

Equipment

2 Spatulas

Ingredients

2 family-size bags of pre-cooked jasmine rice about 1½ cups uncooked if making your own
1 lb chicken breast cut into bite-sized pieces
1 lb steak NY strip or similar, cut into bite-sized pieces
8 oz carton mushrooms sliced
2 zucchini sliced into matchsticks
1 sweet onion chopped
2 green onions trimmed (for garnish)
3 eggs
5 tablespoon garlic butter Land O’ Lakes Garlic & Herb or similar
3 4 tablespoon soy sauce
1 2 tablespoon sesame oil
Avocado oil or any high-heat oil
Salt and pepper or an all-purpose seasoning blend
Lemon wedges for serving
Yum yum sauce for serving

Instructions

Preheat the Griddle:

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

Prep the Rice:

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

Fry the Rice:

Spread the rice on the griddle.
Season with salt and pepper, then add 2 tablespoon garlic butter.
Drizzle 3–4 tablespoon soy sauce over the rice and toss until evenly coated.

Cook the Vegetables:

Lightly oil the griddle and add onions (center), zucchini, and mushrooms (edges).
Season with salt and pepper, then toss with about 1 tablespoon garlic butter per vegetable group.
Cook until tender, moving veggies around as needed.

Add the Eggs:

Make a well in the rice, add a bit of oil, and crack in the eggs.
Season with salt and pepper, scramble lightly, and let them cook for about 90 seconds.
Mix eggs into the rice, then drizzle with sesame oil (1–2 Tbsp) and mix again.
Push rice to an outside burner (left side) and turn it off to use as a warming zone.
Move veggies over with the rice.

Cook the Meat:

Turn up the two burners on the right side to medium-high.
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.
Add steak (season both sides), cook to desired doneness (about 130°F for medium), then toss with 1 tablespoon garlic butter.

Combine & Serve:

Squeeze fresh lemon over the chicken and steak.
Drizzle with yum yum sauce and garnish with sliced green onions.