Blackstone Hibachi Steak Fried Rice (Printable)

Tender steak, crisp vegetables, and savory hibachi flavors come together in this satisfying fried rice, hot off the 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

# How to Prepare:

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 - Heat your Blackstone griddle to medium-high temperature. Add 1 tbsp vegetable oil and spread evenly across the 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 steak and set aside on a plate.
04 - Add remaining vegetable oil to the griddle. Pour in beaten eggs and scramble until just set. Push eggs to the side to make room for vegetables.
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 your spatula and stir-fry with the vegetables and eggs until well combined.
07 - Drizzle soy sauce over the rice mixture and add butter. Toss everything together thoroughly until hot, evenly coated, and aromatic.
08 - Return the cooked steak to the rice mixture. Add sliced green onions and toss gently to incorporate. Serve immediately garnished with sesame seeds and additional green onions.

# Expert Advice:

01 -
  • The steak stays incredibly tender thanks to a simple but brilliant marinade
  • Everything cooks on one surface making cleanup almost nonexistent
  • It comes together faster than ordering takeout but tastes infinitely better
02 -
  • Using freshly cooked rice instead of day-old rice is the most common mistake that leads to soggy, disappointing results
  • Overcrowding the griddle lowers the temperature and prevents proper searing, so cook in batches if needed
  • The butter at the end might seem unnecessary but it is what gives restaurant fried rice that irresistible glossy sheen
03 -
  • Prep all ingredients before you start cooking because everything happens fast on the griddle
  • Keep a small bowl of water nearby to quickly clean your spatula between steps

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