Easy Hibachi Steak Fried Rice

Experience the vibrant flavors of a Japanese steakhouse with this Easy Hibachi Steak With Fried Rice. This one-pan meal combines tender sirloin steak, crisp vegetables, and savory jasmine rice for a quick weeknight dinner that minimizes cleanup while maximizing taste.

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The key to success is a quick marinade and high heat, ensuring the steak stays juicy and the vegetables retain their snap. By scrambling the eggs directly in the pan, you build layers of flavor that perfectly complement the soy-infused rice.

Ingredients

• Steak & Marinade: 1 lb (450 g) sirloin steak (1-inch cubes), 2 tbsp low-sodium soy sauce, 1 tbsp mirin, 1 tbsp sesame oil, 1 minced garlic clove, 1/2 tsp ground black pepper.
• Fried Rice: 3 cups cooked and cooled jasmine rice, 2 tbsp vegetable oil (divided), 1 small diced onion, 1 cup diced carrots, 1 cup diced zucchini, 1 cup sliced mushrooms, 1 cup frozen peas, 2 beaten eggs, 2 tbsp low-sodium soy sauce, 1 tbsp unsalted butter, 2 sliced green onions, salt, and pepper.
• Garnish: Sesame seeds, additional sliced green onions.

Season soups, salads, meats, and vegetables evenly while cooking with quick, one-handed grinding.

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Instructions

Step 1: Marinate

Combine steak cubes with soy sauce, mirin, sesame oil, garlic, and pepper. Marinate for at least 10 minutes while prepping other ingredients.

Step 2: Sear Steak

Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Cook steak for 2–3 minutes until browned but tender. Remove and set aside.

Step 3: Cook Vegetables

Add remaining 1 tbsp oil to the pan. Sauté onion, carrots, zucchini, and mushrooms for 4–5 minutes until just tender.

Step 4: Scramble Eggs

Push vegetables to the side of the pan. Pour eggs into the space and scramble until just cooked.

Step 5: Combine and Toss

Add rice, peas, and steak to the pan. Drizzle with soy sauce and toss everything together, breaking up rice clumps.

Step 6: Final Sizzle

Stir in butter and half the green onions. Cook for 2–3 minutes, stirring frequently, until heated through and slightly crispy.

Step 7: Season and Serve

Adjust seasoning with salt and pepper. Garnish with sesame seeds and extra green onions.

Zusatztipps für die Zubereitung

For the best texture and to prevent mushiness, always use cold, day-old jasmine rice. The drier grains fry much better than freshly cooked rice, allowing them to absorb the soy sauce and butter without becoming soft.

Varianten und Anpassungen

This recipe is highly versatile. You can easily swap the sirloin steak for shrimp or chicken breast if you prefer. To make it gluten-free, simply use a gluten-free soy sauce or tamari.

Serviervorschläge

Serve this dish immediately while steaming hot. For an extra layer of flavor, add a drizzle of yum yum sauce or spicy mayo. Garnish generously with sesame seeds and fresh green onions for a restaurant-quality presentation.

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Whether you're cooking for the family or prepping meals for the week, this hibachi-style steak and rice brings satisfying, savory comfort to the table in record time.

Mount paper towels nearby for quick cleanup of spills, grease, and messes while cooking and prepping meals.

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Common Recipe Questions

→ Why use day-old rice for hibachi fried rice?

Cold, day-old rice has lower moisture content which prevents it from becoming mushy during stir-frying. The grains separate easily and develop a pleasant slight crispiness when cooked over high heat. Freshly cooked rice contains too much moisture and will clump together rather than achieving that signature hibachi texture.

→ Can I substitute the sirloin steak?

Absolutely. Ribeye, flank steak, or skirt steak work well for beef alternatives. You can also use sliced chicken breast, shrimp, or even tofu for vegetarian options. Just adjust cooking times accordingly—shrimp cooks faster while chicken may need a few extra minutes to reach proper internal temperature.

→ What makes hibachi cooking different from regular stir-fry?

Hibachi-style cooking typically involves very high heat, quick cooking times, and theatrical presentation. The flavors rely on simple seasonings like soy sauce, garlic, and butter rather than complex sauce mixtures. The technique emphasizes searing proteins and vegetables while keeping them tender, then combining everything with rice at the end.

→ How do I prevent the steak from getting tough?

Cut the steak against the grain into uniform cubes and cook quickly over medium-high heat—just 2-3 minutes for browning. Avoid overcrowding the pan, which causes steaming instead of searing. Remove the steak promptly once browned; it will finish cooking when added back with the rice. The marinade also helps tenderize the meat.

→ What vegetables work best in hibachi fried rice?

Classic hibachi vegetables include onions, carrots, zucchini, mushrooms, and peas because they hold their texture well during high-heat cooking. Other great options include bean sprouts, baby corn, snap peas, or bell peppers. Slice vegetables uniformly for even cooking and add quicker-cooking vegetables like pea pods toward the end.

→ Can I make this dish gluten-free?

Yes, simply substitute regular soy sauce with tamari or a certified gluten-free soy sauce alternative. Ensure your mirin is gluten-free as some varieties contain added wheat. The remaining ingredients—rice, vegetables, steak, eggs, and butter—are naturally gluten-free, making this an easy adaptation.