Ingredients
1 lb Ribeye steak, cubed into 1-inch pieces
1 lb Large shrimp, peeled and deveined
3 cups Cooked white rice (day-old preferred)
2 cups Zucchini and mushrooms, sliced
1 White onion, diced
4 tbsp Unsalted butter
3 tbsp Soy sauce
2 tbsp Garlic, minced
2 Eggs, lightly beaten
2 tbsp Vegetable oil
Salt and pepper to taste
Instructions
Step 1: Preheat your Blackstone griddle to medium-high heat and apply a thin layer of vegetable oil across the surface.
Step 2: Place the cubed steak on one side of the griddle, seasoning with salt and pepper; let it sear for 3 minutes to develop a crust.
Step 3: On the middle section, add the onions, zucchini, and mushrooms with a tablespoon of butter and a splash of soy sauce, tossing until tender.
Step 4: Add the shrimp to a hot spot on the griddle, tossing with minced garlic and butter for 2-3 minutes until pink.
Step 5: Clear a space for the rice; scramble the eggs, then fold in the rice, soy sauce, and remaining butter, tossing until heated through.
Step 6: Garnish with green onions and serve immediately with yum yum sauce on the side.
Notes
Always use chilled, day-old rice for the best texture. If using fresh rice, spread it on a baking sheet and air-dry for 30 minutes before cooking.
- Prep Time: PT20M
- Cook Time: PT15M
- Category: Main Dishes & Savory Recipes
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 Bowl
- Calories: 550 kcal
- Sugar: 4g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 185mg
