Instructions
Step 1: Make the optional hibachi yum yum sauce by whisking together mayonnaise, ketchup, garlic powder, paprika, sugar, and rice vinegar in a small bowl. Set aside.
Step 2: Heat olive oil in a large skillet or wok over high heat. Season the diced chicken, cubed steak, and shrimp with salt and pepper, then add to the pan along with the minced garlic.
Step 3: Cook the proteins for 5-7 minutes, stirring frequently, until the chicken and steak are cooked through and the shrimp are pink and opaque. Remove from the pan and set aside.
Step 4: Add butter to the same skillet and increase heat to medium-high. Add the day-old rice, breaking up any clumps with your spatula.
Step 5: Stir-fry the rice for 3-4 minutes until it begins to brown slightly. Create a well in the center of the rice and pour in the beaten eggs.
Step 6: Scramble the eggs directly in the well, then mix them throughout the rice until fully incorporated, about 2 minutes.
Step 7: Return the cooked proteins to the pan and add the broccoli florets. Pour in the soy sauce and sesame oil, tossing everything together for another 2-3 minutes.
Step 8: Season with additional salt and pepper to taste. Garnish with fresh green onions and serve immediately with hibachi yum yum sauce on the side.
Storage and Reheating Tips
Store your hibachi fried rice in an airtight container in the refrigerator for up to 4 days. The individual proteins and vegetables will stay fresh and delicious throughout the week.
To reheat, simply place your desired portion in a microwave-safe bowl and heat on high for 1-2 minutes, stirring halfway through. Alternatively, you can quickly reheat it in a skillet over medium-high heat for authentic hibachi-style results.
For best texture, avoid storing the sauce with the fried rice. Keep the hibachi yum yum sauce in a separate container and drizzle it on just before serving.
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