Blackstone Hibachi Steak Fried Rice (Printable Version)
Savory fried rice with tender steak, crisp vegetables, and hibachi-style flavors cooked on a Blackstone griddle.
# What You'll Need:
→ Steak & Marinade
01 - 1 lb sirloin or ribeye steak, cut into bite-sized cubes
02 - 2 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tbsp mirin or dry sherry
05 - Salt and black pepper, to taste
→ Fried Rice
06 - 3 cups cooked, chilled white rice (preferably day-old)
07 - 2 tbsp vegetable oil
08 - 2 large eggs, lightly beaten
09 - 1 cup frozen peas and carrots, thawed
10 - 3 green onions, sliced
11 - 3 cloves garlic, minced
12 - 2 tbsp soy sauce
13 - 1 tbsp unsalted butter
→ Garnish
14 - Sesame seeds, for sprinkling
15 - Extra green onions, sliced
# Directions:
01 - Combine steak cubes, soy sauce, sesame oil, mirin, salt, and pepper in a bowl. Let marinate for 10-15 minutes to infuse flavors.
02 - Preheat Blackstone griddle to medium-high heat. Add 1 tbsp vegetable oil and spread evenly across the cooking surface.
03 - Place marinated steak pieces on the hot griddle. Sear for 2-3 minutes per side until browned and cooked to desired doneness. Remove and set aside.
04 - Add remaining oil to the griddle. Pour in beaten eggs and scramble until just set. Push cooked eggs to the side.
05 - Add minced garlic, peas, and carrots to the griddle. Sauté for 2-3 minutes until vegetables are heated through and fragrant.
06 - Add chilled rice to the griddle. Break up any clumps with a spatula and stir-fry with vegetables and eggs until rice is heated through.
07 - Drizzle soy sauce over the rice mixture and add butter. Toss everything together until well combined, hot, and evenly coated.
08 - Return seared steak to the rice mixture. Add sliced green onions and toss gently to combine. Serve hot, garnished with sesame seeds and extra green onions.
# Expert Advice:
01 -
- The combination of tender seared steak and crispy fried rice hits every satisfaction button in one bowl
- Ready in 35 minutes but tastes like you waited an hour at a hibachi restaurant
02 -
- Cold, day-old rice is the difference between restaurant texture and takeout disappointment
- Preheat your griddle fully—cold surfaces steam the steak instead of searing it
03 -
- Prep all ingredients before turning on the griddle—everything cooks fast once you start
- Invest in a good flat-edge spatula, it makes moving rice around so much easier