Hibachi on the Blackstone (Chicken, Shrimp & Fried Rice)
Cooking Hibachi on the Blackstone is my new favorite dinner and an easy way to recreate a restaurant-style experience at home! This Blackstone hibachi recipe shows you how to make delicious fried rice, loads of teriyaki veggies and – of course – flavorful shrimp & chicken! Whether you’re new to cooking on a Blackstone or just want a fun dinner idea – this dinner will be a hit and you don’t even have to make a volcano onion to get it right! 😉
⭐ Don’t Skip This If You Want That Hibachi Flavor
I literally took notes and asked questions at my local hibachi restaurant to make sure I was getting this restaurant hibachi recipe exactly right! So – if you want your Blackstone hibachi to taste like the restaurant, these are the three things that make the biggest difference:
1. High heat cooking
Hibachi is all about cooking quickly over high heat — that’s what gives you that slightly charred, flavorful finish.
👉 The infrared meat thermometer is great for this because it tells you the temp of the grill!
2. The right oil + butter combo
That rich, savory flavor comes from using both oil and butter while cooking.
👉 This is what creates that signature hibachi taste
3. Cooking in stages
Cooking everything together will steam it — not sear it.
👉 Cook proteins, rice, and veggies separately, then combine at the end
Ingredients to make Hibachi Fried Rice Dinner
This Blackstone Hibachi Dinner is spot on to the flavor you’ll get at your local restaurant! How can I be sure? I went and took notes! You might need a second set of hands to get everything out to your Blackstone. Here’s what you’ll need:
- Cooked white rice
- Large shrimp, raw, peeled & deveined
- Chicken breast, pounded thin
- Vegetables: Carrots, Onion, Broccoli, Zucchini, Mushrooms
- Eggs
- Canola Oil – using a high-heat oil helps you get that signature hibachi sear without burning
- Seasonings: Garlic Powder, Black Pepper, Salt, Minced Garlic
- Soy Sauce – this is the base of the flavor, so using a good-quality one makes a difference
- Teriyaki Sauce – you can make your own – or just use my favorite bottled Teriyaki sauce
- Softened Butter – adds that rich, savory flavor that makes hibachi taste like the restaurant version
- OPTIONAL: Top it with Homemade Yum Yum Sauce or buy your own
This recipe was made using the Blackstone Griddle.
Recipe Variations
Usually – the main option when you go for hibachi is what protein you’d like! So you can make Blackstone hibachi chicken, steak, salmon, scallops, shrimp or – heck – even tofu! Here are a few ways to change it up:
- Steak – of course you can make some delicious steak on the griddle too! I had chicken & shrimp so started with that – but Hibachi steak (med rare) is next on my list!
- Veggies – change up the veggies – if you just like broccoli & zucchini do that! Add in more veggies you like – maybe green beans, peas, bell peppers!
- Fried Rice – this recipe makes rice but my actual fried rice recipe is a touch different – you can make that if you like with the veggies & chicken on the grill
🧰 Tools You Need for Blackstone Hibachi
- Blackstone griddle – this is what makes hibachi cooking possible at home (the large flat surface is key)
- Metal spatulas – essential for flipping, chopping, and mixing like a hibachi chef
- Squeeze bottles – perfect for controlling oil, sauces, and water for steaming
- Infrared thermometer – helps you know when your griddle is hot enough for proper searing
- Rimmed baking sheet – this is great for drying out the cooked rice the night before
- More Blackstone Must-Have Accessories
How to make a Hibachi recipe on your Blackstone Griddle
Ok – let’s get real for a moment. You really could use a second set of hands for this one! I’m always honest and it will definitely be easier. There are a lot of components to making this – but the end is worth it. It is a dish that DAZZLES!!! Everybody that tried it – LOVED it and said it was SPOT ON!
I also mention a few things in the instructions that are from my best Blackstone accessories list. Just want to share in case you think, “Hey hussy I don’t know what a silicone ring is?!” (Full instructions and ingredients amounts in recipe card below)
- DAY BEFORE: Cook rice according to package directions
- Once rice is cooked, refrigerate overnight so it dries out a bit. You can lightly cover with plastic wrap but don’t seal tightly.
- DAY OF: Make Garlic Butter: In a medium bowl, mix together softened butter and minced garlic and mix well. Set aside.
- 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, melt a little garlic butter and scramble eggs. Remove eggs and cover to keep warm.
- Squirt more oil on grill and add broccoli, zucchini, onion, carrots and mushrooms to griddle. Saute until softened and starting to brown. Add garlic butter and Teriyaki to veggies and toss. Scoop veggies together and move to the right side of the griddle.
- More oil in the center and add cooked rice, sprinkle of salt and pepper and 1 tbsp soy sauce. Mix it well so it gets coated. Add in 4 tbsp garlic butter. 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.
- 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 and push aside.
- 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 teriyaki sauce to chicken and shrimp. Toss until cooked.
- Plate rice onto 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.
Tips, Tricks & FAQs
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week. You can freeze up to three months. Reheat in the microwave for 1-2 minutes or in the air fryer for 4-5 minutes.
You can use a large skillet or flat-top, but a Blackstone gives you the best results because of the space and heat control.
Nope – regular vegetable oil is best for this one! Plus you’ll have garlic butter mixed together while you’re cooking.
You’ll want your griddle very hot — typically around 400–450°F for proper searing.
This usually comes down to not enough heat, not enough seasoning, or overcrowding the cooking surface.
Best Blackstone Accessories
Here’s my ultimate list of the best accessories for your Blackstone! Whether you a tabletop or a big ol’ 8 burner! I’ve also included a price guide as well as my favorite recipes for those accessories.
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More Blackstone Recipes
- Smash Burgers on the Blackstone
- Philly Cheesesteaks on the Blackstone
- Bacon on the Blackstone
- Griddle Scrambled Eggs
- Blackstone Pork Chops
- Chicken Fried Rice on the Blackstone
- French Toast on the Blackstone
- Fried Rice on the Blackstone
- Best Accessories for the Blackstone
- Blackstone Pancakes
- Seasoning your Blackstone
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Hibachi on the Blackstone
Equipment
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
- 1.5 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
Instructions
- DAY BEFORE: Cook rice according to package directions8 cups cooked white rice
- 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)8 tbsp salted butter , 3 cloves garlic
- 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.4 eggs
- 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.1.5 cups carrots, 1 yellow onion, 3 cups broccoli florets, 2 zucchini, 16 oz mushrooms, 2 tbsp canola oil, Teriyaki Sauce
- 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.8 cups cooked white rice
- 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.1 lb chicken breast, 1 tsp garlic powder, 1/2 tsp black pepper, 1/2 tsp salt
- 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.1 lb large shrimp, Soy sauce
- 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.
Everyone loved this recipe!
Cooked this last night for a group of friends—-it was so easy and so good. Great recipe where everyone could bring something and then participate in the cooking on the Blackstone. I have only had my Blackstone for about 10 weeks and have made 13 recipes from Food Hussy and they have all been so good! So happy, it’s like a virtual cookbook that uploads new recipes! Thank you for all the yum!!!
omg – that is amazing!!! erin – you are the best!!!!!
Everyone loved this dish. Had a great flavor.