Hibachi Style Fried Rice brings the fun of a Japanese steakhouse inspired dinner home with a shortcut that makes the whole thing easier. Wild Fork vegetable fried rice handles the rice and vegetables, while teriyaki ribeye, chicken thighs, or Argentine red shrimp bring the main event. Add my creamy spin on yum yum sauce, and you have three ways to make dinner your own.
This recipe and video are sponsored by Wild Fork Foods. All the ingredients in the video came from my local Wild Fork store, including the pantry products used for the sauce. The video shows all three proteins so you can see each option. The home recipe serves four with two bags of rice and one pound of your chosen protein, or a mix totaling about one pound.
This Page Contains Affiliate Links. For more Info See My Disclosures here.
Hibachi Style Fried Rice With Steak, Chicken Or Shrimp
Equipment
- Nonstick Skillet With Lid
- Stainless Steel Or Cast Iron Skillet
- Burner
- Tongs
- Spatula
- Instant Read Thermometer
- Cutting Board
- Knife
- Clean Plates
- Paper towels
- Small bowl
- Whisk
Ingredients
Rice
- 2 Bags Wild Fork Vegetable Fried Rice 16 OZ per bag
Creamy Yum Yum Style Sauce
- ½ C Hellmann's Real Mayonnaise
- 1 teaspoon Kikkoman Rice Vinegar
- ½ teaspoon Kikkoman Less Sodium Soy Sauce
- 1 teaspoon Melinda's Sriracha Plus more to taste
- ½ teaspoon Soy Vay Veri Veri Teriyaki
- ¼ teaspoon Kikkoman Sesame Oil
Steak Option
- 1 LB Argentine Ribeye About 2 thin steaks; choose one full protein option
- Salt And Black Pepper To taste
- Wagyu Beef Tallow Spray A light coating
- 2 tablespoon Soy Vay Veri Veri Teriyaki Plus more if needed
Chicken Option
- 1 LB Boneless, Skinless Chicken Thighs Choose one full protein option
- Salt And Black Pepper To taste
- About 1 tablespoon Cooking Oil
- 2 tablespoon Soy Vay Veri Veri Teriyaki Plus more if needed
Shrimp Option
- 1 LB Peeled, Deveined Argentine Red Shrimp Choose one full protein option; no added salt or pepper
- About 1 tablespoon Cooking Oil
- 2 tablespoon Soy Vay Veri Veri Teriyaki Plus more if needed
Instructions
Preparation
- Thaw proteins in the refrigerator. Keep chicken and shrimp cold until needed. Remove steak 20 MIN before cooking, unwrap, pat dry and leave unsalted. Shake or stir the teriyaki.2 Bags Wild Fork Vegetable Fried Rice, ½ C Hellmann's Real Mayonnaise, 1 TSP Kikkoman Rice Vinegar, ½ TSP Kikkoman Less Sodium Soy Sauce, 1 TSP Melinda's Sriracha, ½ TSP Soy Vay Veri Veri Teriyaki, ¼ TSP Kikkoman Sesame Oil, 1 LB Argentine Ribeye, Salt And Black Pepper, Wagyu Beef Tallow Spray, 2 TBSP Soy Vay Veri Veri Teriyaki, 1 LB Boneless, Skinless Chicken Thighs, Salt And Black Pepper, About 1 TBSP Cooking Oil, 2 TBSP Soy Vay Veri Veri Teriyaki, 1 LB Peeled, Deveined Argentine Red Shrimp, About 1 TBSP Cooking Oil, 2 TBSP Soy Vay Veri Veri Teriyaki
Rice
- Preheat the nonstick skillet on high. Add one frozen bag. Cover, reduce to medium, and cook 7 to 9 MIN, stirring often. Rest off the burner 1 to 2 MIN. Repeat for the second bag.2 Bags Wild Fork Vegetable Fried Rice
Teriyaki Ribeye
- Pat the steaks dry again. Season with salt and pepper immediately before cooking.1 LB Argentine Ribeye, Salt And Black Pepper, Wagyu Beef Tallow Spray, 2 TBSP Soy Vay Veri Veri Teriyaki
- Heat the stainless steel or cast iron pan until very hot. Apply a light coating of Wagyu beef tallow as directed on the spray label, away from the burner.1 LB Argentine Ribeye, Salt And Black Pepper, Wagyu Beef Tallow Spray, 2 TBSP Soy Vay Veri Veri Teriyaki
- Sear quickly on both sides, checking doneness early. Insert the thermometer sideways into the center of the thin steak.1 LB Argentine Ribeye, Salt And Black Pepper, Wagyu Beef Tallow Spray, 2 TBSP Soy Vay Veri Veri Teriyaki
- Remove before the final pull temperature. Reduce the heat to medium and let the pan cool briefly. Add the teriyaki, return the steaks, and turn briefly to glaze.1 LB Argentine Ribeye, Salt And Black Pepper, Wagyu Beef Tallow Spray, 2 TBSP Soy Vay Veri Veri Teriyaki
- Pull after glazing at approximately 128 to 130 F (53 to 54 C). Rest whole for about 3 to 5 minutes, checking for a final 134 F (57 C) medium rare. Carryover varies; this pull range is an estimate, not a guaranteed rise. Slice for serving.1 LB Argentine Ribeye, Salt And Black Pepper, Wagyu Beef Tallow Spray, 2 TBSP Soy Vay Veri Veri Teriyaki
Teriyaki Chicken Thighs
- Pat dry and unfold the thighs so they lie flat. Season with salt and pepper.1 LB Boneless, Skinless Chicken Thighs, Salt And Black Pepper, About 1 TBSP Cooking Oil, 2 TBSP Soy Vay Veri Veri Teriyaki
- Heat oil over medium high heat. Sear the thighs whole on both sides. Reduce heat as needed to finish cooking without scorching.1 LB Boneless, Skinless Chicken Thighs, Salt And Black Pepper, About 1 TBSP Cooking Oil, 2 TBSP Soy Vay Veri Veri Teriyaki
- Check that the thickest part of every thigh reaches 165 F (74 C). Transfer to a clean board and slice.1 LB Boneless, Skinless Chicken Thighs, Salt And Black Pepper, About 1 TBSP Cooking Oil, 2 TBSP Soy Vay Veri Veri Teriyaki
- Reduce pan heat to medium. Add teriyaki and toss the sliced chicken briefly to coat.1 LB Boneless, Skinless Chicken Thighs, Salt And Black Pepper, About 1 TBSP Cooking Oil, 2 TBSP Soy Vay Veri Veri Teriyaki
Teriyaki Argentine Red Shrimp
- Pat thawed shrimp thoroughly dry; leave unseasoned.1 LB Peeled, Deveined Argentine Red Shrimp, About 1 TBSP Cooking Oil, 2 TBSP Soy Vay Veri Veri Teriyaki
- Heat oil over medium high heat. Cook shrimp in a single layer on both sides until lightly browned and almost done. Check after about 1 minute per side; a few minutes per side may be needed.1 LB Peeled, Deveined Argentine Red Shrimp, About 1 TBSP Cooking Oil, 2 TBSP Soy Vay Veri Veri Teriyaki
- Reduce to medium, add teriyaki, and toss briefly to glaze and finish. Remove when firm and opaque and at 145 F (63 C). These shrimp are pink when raw, so color alone is not a doneness cue.1 LB Peeled, Deveined Argentine Red Shrimp, About 1 TBSP Cooking Oil, 2 TBSP Soy Vay Veri Veri Teriyaki
Make The Sauce And Serve
- Whisk all creamy sauce ingredients, including the sesame oil, until smooth. Taste and adjust, adding more sriracha a little at a time for extra heat. Use fresh teriyaki from the bottle. Divide the rice among four bowls, top with your chosen protein, and drizzle with sauce.½ C Hellmann's Real Mayonnaise, 1 TSP Kikkoman Rice Vinegar, ½ TSP Kikkoman Less Sodium Soy Sauce, 1 TSP Melinda's Sriracha, ½ TSP Soy Vay Veri Veri Teriyaki, ¼ TSP Kikkoman Sesame Oil
Video
Notes
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Why This Hibachi Style Fried Rice Is So Easy
The rice is the shortcut that makes this dish approachable. Instead of starting with a pot of rice and gathering vegetables and seasonings separately, I use Wild Fork's vegetable fried rice. The bag already has what it needs, which is exactly why I like it for this cook. That leaves room to focus on the proteins and the sauce rather than juggling another project.
I was impressed with the rice when I tasted the finished dish. It is more than a convenient background for the meat and seafood. It brings the vegetable fried rice part of the meal together while giving each topping a familiar place to land. For a dinner inspired by cooking that usually happens right in front of you, that is a useful way to keep the action manageable.
Three Proteins, Three Reasons To Dig In
Ribeye brings the beefy option, with a seared crust and a pink center in my finished plate. The teriyaki coating adds another layer of flavor without turning the steak into a complicated recipe of its own. When I tasted it, I got exactly what I wanted: beefy, tender, salty, and delicious. That pretty much explains why the steak plate does not need a lot of extra decoration.
Chicken thighs offer another take on the same dinner. I cook the thighs whole because flipping a few thighs is easier than chasing little pieces around the pan. Once sliced, they get their teriyaki finish. The chicken hits that sweet, salty, savory combination I love, and the creamy sauce makes it even better. The method is practical, but the finished plate still feels like a treat.
Then there are the Argentine red shrimp. I love their naturally sweet flavor and tender texture. They get the same teriyaki idea as the other proteins, but they bring their own personality to the plate. You can choose the option you like best, or combine smaller amounts of the proteins for a mixed bowl. The home recipe keeps that choice simple.
A Creamy Sauce With A Little Personality
This is my spin on yum yum sauce, rather than a traditional version. Mayonnaise gives it its creamy base, rice vinegar contributes tang, and less sodium soy sauce adds seasoning. Sriracha brings the heat, while a little teriyaki contributes sweetness. Finally, a small splash of sesame oil rounds out my version.
The best part is the invitation to taste it. I like the mixture as it is, but you can add more sriracha for heat or more vinegar for extra tang. That makes the sauce a finishing touch you can adjust to your own preferences. On the plates in the video, it ties the rice and teriyaki proteins together with that creamy contrast.
Tips For Better Hibachi Style Fried Rice
If you want a good sear, pat your proteins dry. I do not want excess water on the surface when the steak hits the pan. That moisture has to evaporate before the surface can really brown, so drying it first gives the crust a head start. It is a simple step, but it is one I do not skip when I want that beautiful color.
I also use the right pan for the job. My nonstick skillet makes the rice easy to manage, while cast iron gives me the searing surface I want for the proteins. With thin ribeyes, I check the temperature early because they cook quickly. Once I have the crust, I lower the heat before finishing with teriyaki. In the video, I actually turn the heat off for the steak and chicken because the pan is still plenty hot.
Here is another tip worth remembering: Argentine red shrimp are pink before you cook them. Do not assume they are done just because they look pink in the pan. Check their doneness, and use the recipe card for the home cooking guidance. Between the pan choice, the dry surfaces, and that quick glaze at the end, you have a few useful habits you can carry into other meals, too.
Come Taste What I Am Cooking
If you are near Lake Nona, come join me for live cooking demos and free tastings at Wild Fork Meat & Seafood Market, 11851 Narcoossee Rd, Orlando, FL 32832, Saturdays from noon to 3 PM. I will cook dishes like this for you and let you try them for yourself. If you cannot make it to the store, you can still follow along with the recipe card and video at home.
Of course, I had to sneak in a couple of dad jokes. Why did the chef break up with the shrimp? Because it was a little shellfish. And why do chickens hate winter? Because they feel cooped up. You came for the food, but the terrible jokes are included. For more cooking videos, practical tips, and questionable punchlines, visit Dad Got This on YouTube.
Ingredient and Equipment Links:
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