Cook 2 cups of raw jasmine rice the night before. Lay it out on a sheet pan lined with parchment paper and sprayed with oil.

Heat your Blackstone to 400–450°F (medium on all four burners) for 8–10 minutes.

Cook for about 4 minutes per side.

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.

Remove the steak at around 120°F and the chicken at 155°F.

Let them rest while you cook the veggies.

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.

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 cook for about 90 seconds.

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

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

Move veggies over with the rice.

Cut the steak and chicken, then add them back to the griddle.

Add the shrimp to the griddle.

Top all the meat with garlic butter and soy sauce, then cook for 2 minutes.

Squeeze fresh lemon over everything..

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