Hibachi Steak and Chicken Fried Rice Plate

Instructions

Step 1 Heat 1 tablespoon 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 onions, carrots, and zucchini until slightly tender.
Step 3 Add cooked rice, soy sauce, and sesame oil, stirring well to combine, then fold in scrambled eggs and set aside.
Step 4 Heat a skillet over medium-high heat and cook chicken pieces until browned and cooked through, then remove.
Step 5 In the same skillet, add steak cubes in a single layer and sear for 2–3 minutes per side until browned.
Step 6 Add butter, garlic, soy sauce, salt, pepper, and paprika to the steak, tossing to coat.
Step 7 Return chicken to the pan and toss everything together briefly to combine flavors.
Step 8 In another pan, sauté additional vegetables with olive oil, garlic, and soy sauce until tender-crisp.
Step 9 Assemble the plate by serving fried rice with steak, chicken, and sautéed vegetables.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3–4 days.
Reheat in a skillet over medium heat with a splash of water or oil to maintain moisture.
Microwave in short intervals, stirring halfway through for even heating.
Avoid overcooking steak when reheating to keep it tender.
Freeze rice separately for up to 1 month for best quality.