Homemade Hibachi Trio Plate

Instructions

Step 1: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Step 2: Add beaten eggs and scramble until fully cooked, then remove and set aside.
Step 3: In the same pan, add remaining oil and sauté onion, carrots, zucchini, and garlic until tender.
Step 4: Stir in cooked rice, soy sauce, butter, sesame oil, and scrambled eggs. Mix well and cook for 3–4 minutes. Set aside.
Step 5: In a separate pan, melt butter and cook chicken pieces. Season with soy sauce, garlic powder, and onion powder. Cook until golden and fully done.
Step 6: Remove chicken and in the same pan cook steak cubes to desired doneness. Season lightly with soy sauce.
Step 7: Add shrimp and cook until pink and opaque, about 2–3 minutes per side.
Step 8: Drizzle teriyaki sauce over the chicken and toss to coat.
Step 9: Assemble the plate with fried rice, cooked vegetables, steak, chicken, and shrimp.
Step 10: Serve hot and enjoy your homemade hibachi trio plate.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat for best texture, adding a splash of water or soy sauce to prevent drying out.
Microwave reheating works as well, heating in 30-second intervals and stirring in between.
Avoid overcooking shrimp during reheating to maintain tenderness.