Blackstone Hibachi Steak Fried Rice (Printable)
Tender steak and vegetables in savory hibachi-style fried rice, cooked on a griddle for authentic flavor.
# What You 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 Base
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 Make It:
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 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 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 cooked eggs to the side of the griddle.
05 - Add minced garlic, peas, and carrots to the griddle. Sauté for 2-3 minutes until vegetables are heated through and fragrant.
06 - Spread chilled rice across the griddle. Break up any clumps with a spatula and stir-fry with the vegetables and eggs for 3-4 minutes.
07 - Drizzle soy sauce evenly over the rice and add butter. Mix thoroughly until everything is hot, evenly combined, and coated with sauce.
08 - Return the seared steak to the rice mixture. Add sliced green onions and toss gently to incorporate. Serve immediately while hot, garnished with sesame seeds and additional green onions.
# Expert Tips:
01 -
- The steak stays impossibly tender while getting those gorgeous crispy edges everyone fights over
- You can customize the vegetables based on what's wilting in your crisper drawer right now
02 -
- Fresh rice will absolutely ruin your texture—it turns into sticky, sad clumps that won't fry properly no matter how long you cook it
- Crowding the griddle with steak drops the temperature instantly, so work in batches if your surface looks overwhelmed
03 -
- Prep every single ingredient before turning on the griddle—once you start cooking, things move too fast for chopping
- Keep a spray bottle of water nearby to tame any flare-ups from the oil