Hibachi on the Blackstone

• servings: 8 servings
• active time: 35 minutes
• total time: 1 hour

Ingredients

8 cups cooked white rice (2.5 cups dry = 8 cups cooked)

1 lb large shrimp (raw, peeled & deveined)

1 lb chicken breast (pound thin with meat mallet)

1 ½ cups carrots (sliced)

1 yellow onion (large dice)

3 cups broccoli florets

2 zucchini (bite size pieces)

16 oz mushrooms (halved/quartered)

4 eggs

2 tbsp canola oil

1 tsp garlic powder

1/2 tsp black pepper

1/2 tsp salt

Soy sauce

Teriyaki Sauce

8 tbsp salted butter (softened)

3 cloves garlic (minced)

Directions

DAY BEFORE: Cook rice according to package directions

Once rice is cooked, fluff to separate the granules as much as possible. Then, transfer to a rimmed baking sheet. Refrigerate overnight so it dries out a bit. You can lightly cover with plastic wrap but don’t seal tightly.

To make Garlic Butter: In a medium bowl, mix together softened butter and minced garlic and mix well. Set aside. (Quick way to soften butter: 50% at 30 seconds)

Haul everything out to the Blackstone! Turn entire griddle to medium high heat. (I have a bar cart to hold all of my tools, oils, cleaning supplies.)

On right side of griddle, lower heat to medium-low and add silicone ring to griddle. Add 1 tsp of garlic butter inside ring. Once butter is melted, crack eggs into ring and lightly scramble beaten eggs. Remove ring and scoop eggs together and move to outer edge of griddle (it’s cooler there) or a plate off the griddle. If you don't have a silicone ring - I recommend placing one of your spatulas at the back so the eggs dont run off.

Add 2 tbsp canola oil (squirt bottle) to middle of griddle. Add broccoli, zucchini, onion, carrots and mushrooms to griddle. Saute until softened and starting to brown, about 5-7 minutes. Add 2 tsp garlic butter and 1-2 tbsp Teriyaki to veggies and toss. Scoop veggies together and move to the right side of the griddle.

On left, add cooked rice, healthy squirt of canola oil, sprinkle of salt and pepper and 1 tbsp soy sauce. Mix it well so it gets coated. Add in 4 tbsp garlic butter. Using spatulas, toss rice so that it is thoroughly coated in the garlic butter. Add eggs to rice and combine.

Press the rice into the griddle with large spatula so it has a chance to brown and get a little crispy. Keep tossing and pressing until the rice is done to your liking – about 5 minutes. Push rice to right side and turn burner down on right to low.

One the left side, add squirt of oil. Place chicken breasts on griddle. Sprinkle with salt, pepper and garlic salt. Sprinkle over rice & veggies too. Cook 2 min. Turn chicken and cook 2 min more. Using a knife and fork, slice chicken breasts into bite-sized pieces.

Add shrimp onto griddle and sprinkle with garlic powder, salt and pepper. Heat for 2-3 minutes per side of shrimp. Add remaining butter, shake of soy sauce and 1 tbsp teriyaki sauce to chicken and shrimp. Toss until cooked.

Serve rice onto four plates and top with veggies and finally chicken and shrimp. Garnish with sesame seeds and serve with a side of yum yum sauce and fresh ginger.

Nutrition

• Serving Size: 2 cups
• Calories: 534 kcal
• Total Fat: 20 g
• Saturated Fat: 9 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Cholesterol: 220 mg
• Sodium: 1326 mg
• Total Carbohydrate: 57 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 32 g