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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 minutes
Cook Time30 minutes
Total Time48 minutes
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.