Before you start cooking, preparation is key.

Chop the Vegetables: Dice carrots, onions, and other chosen vegetables into small, uniform pieces for even cooking. If using peas, have them thawed and ready.

Cook the Rice: Use day-old rice for the best texture. If you’re starting from scratch, cook the rice in advance, spread it on a tray to cool, and refrigerate it for at least a few hours.

Create Garlic Butter: Mix softened butter with minced garlic and set it aside. This will be your finishing touch for that authentic hibachi flavor.

Organize Your Workspace: Have all ingredients pre-measured and ready to go. Hibachi cooking moves quickly, so a clean and organized setup is essential.

Shrimp: Pat dry and season with salt. Sear in sesame oil until they turn pink and slightly caramelized. Avoid overcooking!

Tofu: Cube firm tofu and pat it dry. Sear on all sides until golden for a crispy texture.

Heat the Pan: Use a wok or large skillet over medium-high heat. Add a mix of sesame oil and vegetable oil for a perfect balance of flavor and high-heat tolerance.

Cook the Vegetables: Start with onions, then add carrots and peas. Stir-fry until the vegetables are tender but still vibrant.

Scramble the Eggs: Push the vegetables to one side of the pan. Crack the eggs directly into the pan, scrambling them quickly before mixing with the vegetables.

Add the Rice: Break up the day-old rice with your hands or a fork before adding it to the pan. Toss it thoroughly to combine with the eggs and vegetables.

Season: Drizzle soy sauce evenly over the rice, tossing continuously to ensure every grain is coated.