Hibachi Steak Bowl with Veggies

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 corn and green onions for 2–3 minutes.
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 add steak cubes in a single layer.
Step 5 Season steak with salt, pepper, and paprika, searing for 2–3 minutes per side until browned.
Step 6 Add butter, soy sauce, and minced garlic to the steak, tossing to coat, then remove from heat.
Step 7 In another pan, heat olive oil and sauté zucchini, broccoli, and carrots for 4–5 minutes until tender-crisp.
Step 8 Add soy sauce and garlic to the vegetables, cooking for another 1–2 minutes.
Step 9 Assemble the bowl by serving fried rice with steak bites 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.