Hibachi Trio Plate with Steak, Chicken, Shrimp and Fried Rice

Instructions

Step 1 Heat 1 tablespoon 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 carrots and peas until tender.
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 cook chicken until browned and fully cooked, then remove.
Step 5 In the same skillet, sear steak cubes for 2–3 minutes per side until browned, then remove.
Step 6 Cook shrimp for 2–3 minutes per side until pink and opaque, then remove.
Step 7 Add butter and garlic to the pan, then return all proteins and toss with soy sauce, salt, pepper, and paprika.
Step 8 In another pan, sauté mushrooms and zucchini with olive oil, soy sauce, and garlic until tender.
Step 9 Assemble the plate with fried rice, steak, chicken, shrimp, and 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 shrimp during reheating to keep it tender.
Freeze rice separately for up to 1 month for best quality.