Hibachi Steak Shrimp Rice

I have to tell you, this is one of the dishes that I feel like a real chef despite its outrageous simplicity. The moment I prepare Hibachi Steak Shrimp Rice, my kitchen is full of the aroma of my personal Japanese steakhouse, and for a brief moment, I imagine myself in one of those sizzling iron grills, tossing shrimp into the air (and of course, without the risk of burning my eyebrows). It’s all the smoky, buttery, garlicky goodness of pure comfort food. And the best thing? You can prepare it all in just one pan right at your home.

A Quick Introduction

Hibachi Steak Shrimp Rice is a Japanese-inspired dish comprising of succulent steak, juicy shrimp, and fried rice seasoned with soy sauce, garlic butter, and a drizzle of sesame oil. It is the ultimate dish that provides the right amount of protein, carbs, and umami flavors at the same time. No fancy gadgets or a teppanyaki grill are required. Just a good skillet or wok and a little bit of enthusiasm would do.

Why This Recipe Is Special

This recipe always comes in handy when I want to wow my guests or pamper myself without having to pay for takeout. It takes very little time, is very much to personal taste, and is full of flavor. The key is cooking everything in stages, which allows the flavors to mix gently—the seared beef, shrimp, and butter are all combined, and soy sauce gives it that lovely caramelized glaze.

Why You’ll Love This Recipe

• Restaurant-quality at home: Authentic hibachi flavor at their kitchen door.
• Quick and easy: 30-minute cooking time—ideal for hectic days.
• One-pan magic: Less washing up, more taste.
• Customizable: Switch meats, throw in some vegetables, or make it hot.
• Family-friendly: All will enjoy—picky eaters and flavor lovers alike.

Tools You’ll Need

• Large skillet or wok: The bigger, the better. You want plenty of room for everything to sear without steaming.
• Sharp knife: For slicing the steak thin and chopping veggies.
• Cutting board: Keep one for meat and another for veggies to avoid cross-contamination.
• Tongs: Ideal for flipping steak and shrimp without losing those precious juices.
• Wooden spoon or spatula: Helps toss the rice evenly with sauces and butter.
• Mixing bowls: For prepping ingredients separately—it makes the cooking process smoother.

Ingredients (Serves 4)

For the Steak and Shrimp:

• 8 oz (225 g) sirloin or ribeye steak, thinly sliced
• 8 oz (225 g) large shrimp, peeled and deveined
• 1 tbsp soy sauce
• 1 tbsp butter
• 1 tbsp vegetable oil
• 1 tsp garlic, minced
• Salt and pepper, to taste

For the Fried Rice:

• 2 cups (400 g) cooked rice, preferably day-old
• 2 tbsp butter
• 1 tbsp soy sauce
• 1 tbsp teriyaki sauce (optional for sweetness)
• 1 tsp sesame oil
• 2 eggs, lightly beaten
• ½ cup (75 g) frozen peas and carrots
• 2 green onions, chopped
• 1 clove garlic, minced

For Serving (optional but amazing):

• Yum yum sauce or spicy mayo
• Extra green onions or sesame seeds

Step-by-Step Instructions

1. Prep Everything

Cut your steak and vegetables into smaller pieces, chop the garlic finely, and make sure the shrimp are dry by patting them with a paper towel. This is a very important step—shrimp and steak that are dry = excellent searing. If they are wet, they will steam instead of browning.

2. Cook the Steak

Put 1 tablespoon of oil in your frying pan or wok and heat it up to medium-high. Then place your steak in, add salt and pepper, and cook it for about 3-4 minutes until it is brown and just practically done. Put the cooked steak into a bowl and keep it hot.

3. Sear the Shrimp

Next, in the same frying pan, melt 1 tablespoon of butter and add the minced garlic. Put in the shrimp and fry them for 2-3 minutes, just enough for them to turn pink and gold. Take them off the heat and place them with the steak. Be careful not to undercook—you want the shrimp to be tender and juicy.

4. Scramble the Eggs

Turn the heat down a bit and directly pour the beaten eggs into the pan. Stir fast for just a little while until they are almost set, then move to the side.

5. Fry the Rice

Now add the cold cooked rice to the pan. Break it up if it’s clumped and let it fry without stirring for a minute or two so that it acquires that golden and crispy texture. Then add butter, soy sauce, teriyaki sauce if you are using it, and sesame oil. Toss everything well.

6. Add the Veggies

Now add the peas, carrots, and spring onions. Stir-fry for another couple of minutes until the vegetables are warm and a little bit tender.

7. Combine Everything

Put back the steak and shrimp in the frying pan. Mix well, letting the sauce and butter wrap each grain of rice. Check the flavor and adjust with additional soy sauce or a pinch of salt if necessary.

8. Serve and Enjoy

Spoon out generous portions into bowls, drizzle with yum yum sauce, and sprinkle some sesame seeds or green onions on top. That’s it—you have just made hibachi at home!

Serving Ideas

• Complement the dish with hibachi vegetables (zucchini, onions, and mushrooms) for a full teppanyaki-style dinner.
• Add a drizzle of yum yum sauce, teriyaki glaze, or spicy mayo on top.
• Pair it with miso soup or a light ginger salad to recreate the restaurant experience.

Variations and Customizations

• Make it spicy: Add a dash of chili oil or sriracha to the sauce mix.
• Swap proteins: Use chicken, scallops, or tofu instead of shrimp or steak.
• Vegetarian version: Skip the meat and load up on zucchini, mushrooms, and broccoli.
• Add extra flavor: A splash of mirin or oyster sauce adds depth.

Storage and Make-Ahead

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Freeze in portions for up to 1 month. Reheat in a skillet for best texture.
• Make ahead: You can cook the rice and prep all ingredients in advance—just stir-fry when ready to eat.

Pro Tips and Mistakes to Avoid

• Use cold rice. Fresh rice gets mushy; day-old rice gives you that signature fried texture.
• Don’t overcrowd the pan. Give each ingredient space to sear properly.
• Add butter last. This keeps the rice glossy and flavorful without burning.
• Taste as you go. Hibachi is all about balance—adjust soy, salt, and butter to your liking.
• Keep the heat high. That’s how you get that smoky, caramelized “hibachi” flavor.

Recipe Notes

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Approximate Nutrition (per serving):

Calories: 540 | Protein: 35g | Carbs: 45g | Fat: 20g | Fiber: 2g

Final Thoughts

If you’ve ever wished you could bring that sizzling hibachi experience home—this is your chance. Once you make this Hibachi Steak Shrimp Rice, you’ll wonder why you ever waited for takeout. It’s fun, fast, and full of flavor.