Blackstone Hibachi
Blackstone Hibachi is loaded with flavor and easy to make. You can easily use meat and veggies of your choice for a complete meal idea that everyone will love.
Servings: 4
Calories: 1163kcal
Ingredients
- 6 tablespoons butter (dividedI
- 4 cups Leftover cooked rice cooled
- 2 Tablespoons Sesame Oil
- 1/4 cup Soy Sauce divided
- 1 pound Shrimp raw, peeled and deveined
- 1/2 pound Chicken Breasts pounded until they are the same thickness
- 1/2 White Onion cut into strips
- 1 Zucchini diced
- 1 cup Mushrooms halved
- 2 cups Broccoli Florets cut into bite size pieces
- 1 Large Red Bell Pepper cut into strips
- 2 carrots peeled and sliced
- 1 teaspoon Garlic Powder divided
- 1 teaspoon salt divided
- 1 teaspoon pepper divided
- 3 large Eggs lightly beaten
Instructions
- Preheat the Blackstone grill over medium low heat (approximately 350 degrees F).
- Add 4 Tablespoons butter onto the griddle and use your spatula to spread it around.
- Add the broccoli and sauté for 3-4 minutes until tender. Then add in the remaining vegetables to the grill. Season the vegetables with the salt and pepper (¼ teaspoon each) and sauté them for 3-4 more minutes until the vegetables are tender.
- While the veggies are cooking, place the chicken breasts on the grill next to the veggies. Season the chicken breasts with salt, pepper (¼ teaspoon each) and half of the garlic powder (½ teaspoon).
- Cook the chicken breasts for 2 minutes per each side until cooked through.
- Use your spatula to dice the chicken into strip or bite size pieces.
- Then pour the cooked rice onto the griddle next to the veggies and chicken and top it with the sesame oil, half of the soy sauce, salt and pepper (¼ teaspoon each).
- Sauté the rice on the griddle for 3-4 minutes until heated through and slightly browned. Use the spatula to press the rice down onto the griddle for it to brown while cooking.
- Move the rice to one side of the griddle and then add the beaten eggs on the Blackstone griddle. Scramble the eggs on the griddle. Then mix together the eggs and rice.
- Top the vegetables with approximately 2 tablespoons of the soy sauce and a tablespoon of the butter.
- Then add the shrimp to the griddle and season with the remaining garlic powder, remaining salt and pepper. Cook for 1-2 minutes per side until cooked through.
- Top the shrimp with 1 tablespoon of the butter and drizzle the remaining soy sauce over the shrimp and chicken breasts. Toss to coat.
- Serve the rice topped with the veggies, chicken and shrimp. Enjoy!
Notes
Refrigerate the leftover chicken in an airtight container for up to 5 days.
You can use any oil with a high smoke point for this recipe. Vegetable Oil, Coconut Oil or Canola oil can all be used instead of the butter in this recipe but I think butter adds the most flavor!
Day old leftover rice works the best for this recipe. I love serving this recipe with our homemade and delicious Yum Yum Sauce recipe.
Nutrition
Calories: 1163kcal | Carbohydrates: 161g | Protein: 57g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 387mg | Sodium: 1827mg | Potassium: 1347mg | Fiber: 6g | Sugar: 6g | Vitamin A: 7131IU | Vitamin C: 91mg | Calcium: 202mg | Iron: 4mg
