Tiyah's Hibachi Recipe

Cook rice

Rinse 2 cups long-grain white rice under cold water until the water runs mostly clear. Combine rinsed rice, 2.5 cups water and 0.5 tsp salt in a medium pot. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let sit covered 10 minutes, then fluff with a fork. Spread rice on a tray or plate to cool slightly (best if chilled for 30 minutes in the fridge for firmer fried rice).

While rice cooks/cools: core and thinly slice cabbage into shreds to make about 3 cups. Slice zucchini into half-moons about 1/4-inch thick to make 1 cup. Peel and slice the yellow onion into thin strips to make 1 cup. Slice scallion greens for garnish or stir-in (3 tbsp).

Heat 1 tbs neutral oil in a large skillet or wok over medium-high heat. Add the onion and cook 2–3 minutes until translucent. Add zucchini and cook 2–3 minutes until just tender. Add cabbage and stir-fry 3–4 minutes until cabbage softens but still has a little bite. Season with 1/4 tsp salt and a few cracks of black pepper. Remove vegetables from the pan and set aside.

If using proteins: pat shrimp or sliced chicken dry and season lightly with 1/8 tsp salt and pepper. Heat the remaining 1 tbs neutral oil and 1 tbs butter in the skillet over high heat. Add protein and stir-fry until cooked through (shrimp: 2–3 minutes; chicken: 4–5 minutes). Remove and set aside.

Reduce heat to medium-high. Add remaining 1 tbs vegetable oil and 1 tbs butter to the hot pan. Add minced garlic (2 cloves) and minced ginger (1 tsp); stir 20–30 seconds until fragrant but not browned.

Add the cooled rice to the pan, breaking up any clumps with a spatula. Spread rice across the pan and let it sit undisturbed 1–2 minutes to get a little toasted texture, then stir. Drizzle 2 tbs soy sauce and 1 tsp sesame oil evenly over rice, and add 1/2 tsp black pepper. Stir-fry rice 2–3 minutes to combine and heat through.

Return the cooked vegetables (and protein if using) to the pan. Toss everything together for 1–2 minutes to combine and warm. Add scallion slices and adjust seasoning—add a splash more soy sauce if needed (up to 1 tbs). Finish by stirring in 1 tbs butter to coat and give gloss.

For egg-fried style: push rice to one side of the pan. Add a little oil or butter to the empty side, crack in 2 eggs and scramble until just set. Mix scrambled eggs into the rice and continue to stir-fry 30 seconds to combine.

Combine 1/2 cup mayonnaise, 2 tsp ketchup, 1 tsp rice vinegar, 1 tsp melted butter, 1/4 tsp garlic powder, 1/4 tsp paprika and 1/2 tsp sugar in a small bowl. Whisk until smooth. Add about 1 tsp water at a time if you want a thinner consistency. Taste and adjust: a tiny pinch of salt or more vinegar for brightness.

Transfer the finished hibachi rice to a serving platter. Drizzle Yum Yum sauce over the top or serve it on the side for dipping. Garnish with sliced scallions.