1-Getting this hibachi steak shrimp fried rice platter just right is all about following a clear sequence, and it starts with preheating your skillet. Aim for around 350°F on medium-high heat to get that signature sear. This guide walks you through each part, from cooking the steak and shrimp to mixing up the fried rice.

2-First, prepare all ingredients by cubing the filet mignon and ensuring the shrimp is deveined and de-tailed. Pat them dry for better searing, then heat 1 tablespoon of neutral oil in your skillet. The key is to cook the cubed steak for 1-2 minutes per side until a nice crust forms, then add soy sauce, seasoning, butter, garlic, and ginger paste. Continue cooking until it reaches about 120°F internally, and set it aside to keep warm.

3-Similarly, for the shrimp, cook them in the same pan for 1-2 minutes on each side until they curl into a C shape. Add the soy sauce, seasoning, butter, garlic, and ginger paste, then keep them warm alongside the steak. Now, shift to the fried rice by scrambling 2-3 eggs in the skillet with a bit more oil until they’re fluffy, and set them aside.

4-Building the Fried Rice Add more oil to the skillet and sauté the minced garlic and chopped white part scallions for 3-4 minutes. Stir in the 3 cups of day-old cooked white rice and stir-fry for 2-3 minutes to heat it through. Drizzle on 3 tablespoons of soy sauce and 1 teaspoon of sesame oil, then mix in the scrambled eggs.

5-Finally, return the steak and shrimp to the pan, toss everything together, and let it all heat up evenly. Serve the fried rice topped with the hibachi steak and shrimp, and don’t forget the garnishes like chopped green scallions, Sriracha, yum yum sauce, and toasted sesame seeds. This whole process takes about 30 minutes of cooking after 15 minutes of prep, making it a quick win for any night.