Instructions
Step 1. In a small bowl, whisk together the mayonnaise, ketchup, rice vinegar, garlic powder, paprika, and water until smooth. Refrigerate until ready to serve.
Step 2. Heat 1 tablespoon butter in a large skillet or wok over medium-high heat.
Step 3. Add the beaten eggs and scramble until just set. Remove and set aside.
Step 4. Add another tablespoon of butter to the skillet and stir-fry the rice for 3–4 minutes.
Step 5. Stir in the soy sauce, sesame oil, scrambled eggs, and sliced green onions. Cook for 2 minutes, then remove and keep warm.
Step 6. Heat olive oil in the skillet and add the zucchini, broccoli, mushrooms, and carrots.
Step 7. Season with salt and black pepper and sauté for 5–7 minutes until tender-crisp. Remove and keep warm.
Step 8. Season the steak cubes with garlic powder, salt, and black pepper.
Step 9. Heat olive oil in the skillet over high heat and sear the steak bites for 2–3 minutes per side until browned and cooked to your preferred doneness.
Step 10. Add 1 tablespoon butter during the final minute of cooking and toss to coat. Remove and keep warm.
Step 11. In the same skillet, melt 1 tablespoon butter and sauté the garlic for 30 seconds.
Step 12. Add the shrimp and season with salt and black pepper. Cook for 1–2 minutes per side until pink and opaque.
Step 13. Arrange the fried rice, hibachi vegetables, steak bites, and shrimp on serving plates.
Step 14. Garnish with sliced green onions and fresh parsley.
Step 15. Serve immediately with the yum yum sauce on the side.
Storage and Reheating Tips
Store steak, shrimp, rice, vegetables, and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheat the rice and vegetables in a skillet or microwave until warmed through.
Warm the steak and shrimp gently to avoid overcooking.
Keep the yum yum sauce refrigerated and serve cold.
For best quality, seafood is not recommended for freezing after cooking, but the fried rice and vegetables can be frozen for up to 2 months.
Continue on the next page