Instructions
Step 1 Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden and fully cooked. Remove and set aside.
Step 2 In the same pan, add a little more oil if needed and 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, then sauté garlic, ginger, and diced onion until fragrant and slightly softened.
Step 4 Push the aromatics 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, oyster sauce, and sesame oil, mixing 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 homemade hibachi-style meal.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat with a splash of water or oil to refresh the texture.
Microwave in short intervals, stirring between each round for even heating.
Avoid overcooking shrimp during reheating to prevent it from becoming rubbery.
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