Hibachi Rice Combo Recipe
Make Hibachi Rice Combo Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice
Vegetables
Protein
Seasoning
Method
Cooking Rice
- 1
Prepare the Rice
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit for 5 minutes.
Preparing Vegetables
- 2
Chop the Vegetables
While the rice is cooking, peel and julienne the carrot. Cut the zucchini and bell pepper into thin strips. Chop the green onions, keeping the green tops and white bulbs separate.
- 3
Cook the Vegetables
In a large skillet or wok, heat a tablespoon of sesame oil over medium-high heat. Add the carrot, zucchini, and bell pepper. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp. Add the frozen peas and stir for another 2 minutes. Remove the vegetables from the skillet and set aside.
Cooking Proteins
- 4
Cook the Shrimp and Chicken
In the same skillet, add a little more sesame oil if needed. Add the diced chicken breast and cook for about 5-7 minutes until browned and cooked through. Then, add the shrimp and cook for an additional 3-4 minutes until they are pink and opaque. Remove from the skillet and set aside.
- 5
Combining Ingredients
- 6
Combine Everything
Add the cooked rice to the skillet with the scrambled eggs. Add the cooked vegetables, shrimp, and chicken back into the skillet. Pour in the soy sauce, minced garlic, minced ginger, and black pepper. Stir everything together until well combined and heated through, about 5 minutes.
- 7
Garnish and Serve
Top the hibachi rice combo with chopped green onion tops and serve hot. Enjoy your delicious hibachi rice combo!
