Hibachi Steak, Shrimp & Fried Rice Bowl

Instructions

Step 1: Heat a large skillet or wok over medium-high heat and add 1/2 tbsp butter. Season your steak cubes with salt and pepper, then sear them for 2-3 minutes per side until golden brown. Transfer to a plate and set aside.

Step 2: In the same skillet, add another 1/2 tbsp butter and cook the shrimp until they turn pink and opaque, about 2-3 minutes per side. Season lightly with salt and pepper, then transfer to the plate with the steak.

Step 3: Add the remaining butter to the skillet and sauté the minced garlic for 30 seconds until fragrant. Add the onion, zucchini, and red pepper slices, stirring frequently for 3-4 minutes until tender-crisp.

Step 4: Push the vegetables to the sides of the skillet and scramble the egg in the center. Once cooked through, mix it in with the vegetables and add the day-old rice, breaking up any clumps with your spoon or spatula.

Step 5: Add the green peas, soy sauce, and sesame oil if using. Stir everything together for 2-3 minutes until the rice is heated through and evenly coated with the sauce.

Step 6: Return the cooked steak and shrimp to the skillet, tossing gently to combine. Cook for another minute just to warm through, then taste and adjust seasoning with additional salt, pepper, or soy sauce as needed.

Step 7: Serve immediately in a bowl or plate while everything is still hot and sizzling.

Storage and Reheating Tips

This hibachi bowl stores beautifully in the refrigerator for up to 3 days in an airtight container. Keep the steak and shrimp separate from the fried rice if possible to prevent the rice from absorbing too much moisture.

To reheat, place the entire mixture in a skillet over medium heat with a splash of soy sauce or a small drizzle of sesame oil. Stir frequently for 3-5 minutes until warmed through. Alternatively, microwave in a bowl for 2-3 minutes, stirring halfway through.

You can also meal prep the components separately and assemble fresh bowls throughout the week. The fried rice actually tastes best when made a day or two ahead, so don’t hesitate to prep in advance.