Hibachi Steak & Shrimp Fried Rice Plate with Veggies

Instructions

Step 1 In a small bowl, mix mayonnaise, ketchup, garlic powder, and sugar to create a simple yum yum sauce. Set aside.

Step 2 Heat 1 tablespoon of oil in a pan over medium-high heat. Add the steak, season with salt and pepper, and cook until browned to your preferred doneness. Remove and set aside.

Step 3 In the same pan, cook the shrimp for 2–3 minutes until pink and opaque. Remove and set aside.

Step 4 Add butter, garlic, ginger, and onion to the pan. Sauté until fragrant.

Step 5 Add zucchini and broccoli, cooking for 3–4 minutes until tender-crisp. Remove and set aside.

Step 6 Push aromatics to one side and pour in the beaten eggs. Scramble until just cooked.

Step 7 Add mixed vegetables and cooked rice, stirring well to combine and break up clumps.

Step 8 Pour in soy sauce, oyster sauce, and sesame oil, mixing thoroughly.

Step 9 Return steak, shrimp, and vegetables to the pan and toss everything together until heated through.

Step 10 Stir in green onions, cook for another minute, then serve with yum yum sauce on the side.

Storage and Reheating Tips

Store 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 refresh texture.

Microwave in short intervals, stirring between each for even heating.

Avoid overcooking shrimp and steak during reheating to keep them tender.