Hibachi Trio Bowl

Instructions:
step 1 Heat 1 tablespoon butter and 1/2 tablespoon vegetable oil in a large skillet or griddle over medium-high heat. Add shrimp, season with soy sauce and a pinch of garlic powder, and cook for 2-3 minutes per side until pink and cooked through. Remove and set aside.
step 2 In the same pan, add steak cubes. Season with soy sauce, teriyaki sauce, salt, and pepper. Cook until browned and cooked to your desired doneness. Remove and set aside.
step 3 Add zucchini and onions to the pan. Stir-fry with a bit of butter until just tender and lightly caramelized. Remove and set aside.
step 4 In another pan, add 1/2 tablespoon oil and scramble the eggs. Push to the side and add cooked rice, mixed vegetables, soy sauce, and oyster sauce (if using). Stir-fry everything together until heated through.
step 5 Assemble the Hibachi Trio Bowl by arranging shrimp, steak, vegetables, and fried rice in a bowl. Serve hot.

Storage and Reheating Tips:
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat in a pan or microwave until warmed through. If using a pan, add a splash of water or soy sauce to rehydrate the rice and prevent drying out. Not recommended for freezing due to texture changes in the shrimp and veggies.