Going out to a Japanese steakhouse for hibachi is fun, but it’s also super easy and budget-friendly to make it home! This hibachi at home is made with chicken and a mix of veggies that’s perfect for late summer and early fall. But you can make this year round as well. There are also options to use tender steak bites, shrimp, and some different veggie combinations too.
How to make this recipe step by step
I really hope you enjoy this Hibachi at Home recipe! If you get a chance to make this, I’d love to hear from you in the comments. From there, add the eggs and when they’re scrambled and fully cooked into the rice, add the grated carrots and frozen peas. Then season to taste with soy sauce and sesame oil. Remove the fried rice from the griddle or frying pan and set it aside in a covered serving dish to keep warm. You can do this in the oven at 200°F. When the veggies are just tender, it’s time to move them to the cool side of the griddle, or you can also remove them to a bowl, cover and keep warm with the fried rice. Remove the chicken and veggies from the griddle and serve with the fried rice and a batch of Homemade Yum Yum Sauce.
