Lighter Chicken & Shrimp Hibachi

What you need

For the whole recipe · 4 servings

• 12 oz (340 g)
  boneless, skinless chicken breast, weighed raw and cut into ¾-inch pieces
• 12 oz (340 g)
  raw large shrimp, peeled, deveined, tails removed; weight after peeling
• 2 cups (316 g)
  plain cooked long-grain white rice, refrigerated until thoroughly chilled
• 3 cups (270 g)
  small broccoli florets
• 2 medium (400 g)
  zucchini, cut into half-moons
• 8 oz (227 g)
  white mushrooms, sliced
• 1 cup (125 g)
  thinly sliced carrots
• 1 medium (150 g)
  yellow onion, sliced
• 2 large (100 g without shells)
  eggs, beaten
• 1 tbsp (13.5 g)
  canola oil, divided into three teaspoons
• 1 tbsp (14 g)
  unsalted butter, divided into three teaspoons
• 3 cloves (9 g)
  garlic, minced
• 3 tbsp (48 g)
  reduced-sodium soy sauce
• 2 tbsp (30 g)
  thin teriyaki marinade or sauce, not thick glaze
• ¼ tsp (0.5 g)
  black pepper
• 2 tbsp (30 g), plus small splashes as needed
  water

Weigh meat, fish, and vegetables before cooking. Rice is weighed cooked. Gram weights are the basis of the estimates; cup sizes and produce sizes vary.

At the Weber or Blackstone griddle

Allow 40–45 minutes with cooked, chilled rice ready. Rice cooking and chilling time are extra; a small griddle may need additional batches.

1. Have chilled rice ready.If making rice ahead, cook it according to the package, then promptly refrigerate it in shallow containers. Do not leave it at room temperature to cool. Refrigerate within 2 hours, or 1 hour when the air is above 90°F, and keep the refrigerator at 40°F or below. Measure 2 cups of cooked rice for this recipe.
2. Prepare the sauce and ingredients.Stir the soy sauce, teriyaki sauce, and 2 tablespoons water together. Divide into three roughly equal portions for the vegetables, rice, and proteins. Chop the vegetables, then prepare the raw chicken and shrimp with separate clean utensils. Pat both proteins dry and season with the pepper. Keep raw-food utensils and plates separate from cooked food.
3. Griddle the vegetables.Preheat a clean, well-seasoned griddle with a medium-high cooking area and a lower-heat area. Spread 1 teaspoon oil over the cooking area. Add the carrots, broccoli, and onion for 3–4 minutes, then the zucchini and mushrooms for another 5–7 minutes, turning until tender and browned. Work in batches if crowded. Small splashes of water and a brief cover with a griddle dome help soften the broccoli. Stir in half the garlic and one portion of sauce for the last 30–60 seconds. Transfer to a clean dish and keep hot.
4. Scramble the eggs.On a clean medium-heat area, melt 1 teaspoon butter. Add the beaten eggs and scramble until completely set, about 1–2 minutes. Move to a clean plate.
5. Fry the rice.Melt another teaspoon butter on the medium-heat area. Add the chilled rice, break up clumps, and spread into a thin layer. Toss and press for about 4–5 minutes, adding the second portion of sauce. Stir in the eggs. Check several spots with a thermometer, keeping the probe off the metal: reheated rice must reach 165°F. Keep the rice and vegetables on a separate clean warm area while the proteins cook.
6. Cook the chicken.On a separate medium-high area, spread 1 teaspoon oil and add the chicken in one layer. Cook for roughly 7–10 minutes, turning so several sides brown. Check the centers of several of the largest pieces with a thermometer; each must reach 165°F. Transfer to a clean plate and use a clean spatula for cooked food.
7. Cook the shrimp and finish.On a clean medium-high area, add the final teaspoon oil and the shrimp in one layer. Cook about 2 minutes per side, until the flesh is firm, pearly, and opaque throughout. Lower the heat to medium-low. Add the final teaspoon butter and remaining garlic, stir for about 30 seconds, then add the cooked chicken and final portion of sauce. Toss briefly to coat.
8. Make four plates.Divide the egg fried rice, vegetables, chicken, and shrimp evenly among four plates and serve promptly. Each plate gets one quarter of the finished recipe. Extra yum yum sauce or other toppings add calories and are not included in the estimate.