Go Back
–+ servings
Hibachi Style Fried Rice with teriyaki steak, chicken and shrimp

Hibachi Style Fried Rice With Steak, Chicken Or Shrimp

Vegetable fried rice with your choice of teriyaki ribeye, chicken thighs, or Argentine red shrimp and a creamy yum yum style sauce.
No ratings yet
Print Pin
Course: Main Course
Cuisine: Japanese Inspired
Keyword: Hibachi Style Fried Rice, Teriyaki, Yum Yum Sauce
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 Servings
Calories: 748kcal
Author: Dad

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

Choose ONE full protein option for four servings. For a mix, use approximately 1 LB total protein and divide 2 tablespoon teriyaki by weight. Use 2 bags of rice either way. Steak target: final 134°F (57°C), a medium rare preference below USDA guidance of 145°F (63°C) plus a 3 MIN rest. Carryover varies. Add more sriracha for heat. Quantities follow the supplied home recipe.

Nutrition

Calories: 748kcal | Carbohydrates: 5g | Protein: 69g | Fat: 49g | Saturated Fat: 12g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 371mg | Sodium: 1582mg | Potassium: 953mg | Fiber: 0.05g | Sugar: 4g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 4mg
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!