Hibachi Chicken and Shrimp Fried Rice Meal Prep

Instructions

Step 1 Heat 1 tablespoon vegetable oil in a pan over medium heat and scramble the beaten eggs, then remove and set aside.
Step 2 In the same pan, add remaining oil and sauté green onions for 1–2 minutes.
Step 3 Add cooked rice, soy sauce, and sesame oil, stirring well to combine.
Step 4 Fold in scrambled eggs and cook for another 2–3 minutes, then set aside.
Step 5 Heat a skillet over medium-high heat and cook chicken pieces until browned and fully cooked, then remove.
Step 6 In the same skillet, cook shrimp for 2–3 minutes per side until pink and opaque, then remove.
Step 7 Add butter and garlic to the pan, then return chicken and shrimp.
Step 8 Season with soy sauce, salt, pepper, paprika, and sesame oil, tossing everything together.
Step 9 Cook for another 1–2 minutes until well coated and slightly caramelized.
Step 10 Assemble meal prep containers with fried rice and top with chicken and shrimp.

Storage and Reheating Tips

Store in airtight meal prep containers in the refrigerator for up to 4 days.
Reheat in the microwave in short intervals, stirring halfway through for even heating.
Add a splash of water before reheating to keep rice from drying out.
Avoid overcooking shrimp when reheating to maintain tenderness.
Freeze rice separately for up to 1 month for best quality.