Step 1: Preheat your Blackstone griddle to medium-high heat (approx 400°F). Mix the softened butter with minced garlic to create your hibachi garlic butter.
Step 2: Apply a light coating of high-smoke-point oil to the griddle. Toss the zucchini, onions, and mushrooms onto the griddle. Add 1 tablespoon of garlic butter and 1 tablespoon of soy sauce. Sauté until tender-crisp and move to the cool side.
Step 3: On the hot side of the griddle, add the cold rice. Spread it out and let it sear for 2 minutes. Create a well in the center, pour in the beaten eggs, and scramble quickly. Mix eggs into the rice, then add 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of garlic butter. Toss well and move to the side.
Step 4: Place the cubed steak on the hottest part of the griddle. Season with salt and pepper. Let sear for 2-3 minutes per side until desired doneness. Add 1 tablespoon of garlic butter and a splash of soy sauce during the last minute.
Step 5: Add the shrimp to the griddle. Season with salt and pepper. Cook for 2 minutes per side until pink and opaque. Finish with a squeeze of lemon juice and the remaining garlic butter.
Step 6: Combine all components or serve side-by-side. Garnish with sesame seeds and sliced green onions. Serve hot with Yum Yum sauce.