Instructions
Step 1 Heat 1 tablespoon of oil in a pan over medium-high heat. Add the chicken, season with salt and pepper, and cook until browned and fully cooked. Remove and set aside.
Step 2 In the same pan, cook the shrimp for 2–3 minutes until pink and opaque. Remove and set aside with the chicken.
Step 3 Add butter to the pan along with garlic, ginger, and onion. Sauté until fragrant and softened.
Step 4 Push everything to one side and pour in the beaten eggs. Scramble until just cooked.
Step 5 Add mixed vegetables and cook for 2 minutes, then stir in the cooked rice, breaking up any clumps.
Step 6 Pour in soy sauce, teriyaki sauce, oyster sauce, and sesame oil. Mix thoroughly to coat the rice evenly.
Step 7 Return the cooked chicken and shrimp to the pan and toss everything together.
Step 8 Stir in chopped green onions and cook for another 1–2 minutes.
Step 9 Serve hot and enjoy your hibachi-style meal prep bowl.
Storage and Reheating Tips
Store in airtight containers in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat with a splash of water or oil to refresh texture.
Microwave in short intervals, stirring between each for even heating.
Avoid overcooking shrimp during reheating to keep it tender.
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