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Dragon Hibachi Bowls

Dragon Hibachi Bowls

Introducing Dragon Hibachi Bowls. Japanese-style fried rice, with spicy shrimp, chicken, and steak, and a roasted vegetable medley. This recipe was originally in my ebook We Got Food at The House, but now it’s here! For free! It’s also been updated and improved, so if you’re a fan of the ebook version, give this one a try.

Originally split into two separate recipes titled Fried Rice and Dragon Hibachi Hybrid, I figured it’d be simpler to write them as one, especially for folks that have concerns about the amount of multitasking required.

Dragon Hibachi Bowls

What You’ll Need For Dragon Hibachi Bowls

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Dragon Hibachi Bowls recipe:

  • Steak, chicken, shrimp: I generally use filet or NY strip, but it’s up to you; just make sure it’s a tender cut. I use boneless skinless chicken breasts, but thighs work too. For the shrimp, use any size you like, and make sure that they’re well cleaned.
  • Cooked rice, eggs: How many eggs you use is up to you. My daughters and I like a very eggy fried rice, so we use up to 4-5 eggs for the fried rice in our Dragon Hibachi Bowls.
  • Olive oil, garlic butter: I think the garlic butter included in my Very Garlicky Garlic Bread recipe was amazing, and it works perfectly here. Use your favorite. Pretty much any vegetable oil will work in place of olive oil, if you want to use something else.
  • Soy sauce, teriyaki sauce, rice wine vinegar, toasted sesame oil: Dragon Hibachi Bowls flavorings!
  • Garlic powder, onion powder, granulated sugar, kosher salt: And yet more flavorings!
  • Jalapeños, scallions, carrot, ginger: Again, you guessed it: flavorings! If you’d like to reduce the heat in this recipe, remove the seeds and pith from the peppers, only using the green parts. The scallions and carrot don’t just flavor the rice, but add texture and color. Use as much or as little as you like.
  • Squash, broccoli, zucchini, onion, red bell pepper, mushrooms: My vegetables of choice, for the vegetable medley portion of this Dragon Hibachi Bowls recipe. You can swap them out for whatever you want. I used a yellow onion for the veggies pictured, but a white one would work best, I think.
fried rice
vegetable medley

    Obligatory Pinterest Graphics –

    Other Fried Rice Recipes You Might Enjoy

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    Dragon Hibachi Bowls

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    • Author: María
    • Total Time: 1 hour
    • Yield: 6 servings 1x


    Dragon because spicy! But feel free to omit the heat-inducing ingredients.



    Dragon Hybrid Hibachi:

    • 1 Ib filet mignon, cut into bite sized pieces
    • 1 Ib boneless skinless chicken breast, cut into bite sized pieces
    • 1 Ib large shrimp, cleaned and deveined
    • 1 jalapeño, sliced
    • 3 tbsp soy sauce
    • 4 tbsp olive oil, divided
    • 2 tbsp teriyaki sauce
    • 1 tbsp Bachan’s Japanese BBQ sauce
    • 1 tbsp garlic powder
    • 1/2 tbsp granulated sugar
    • 2 tsp sesame oil
    • 1 1/2 tsp kosher salt
    • 1/2 tsp grated ginger
    • 1/2 tsp Worcestershire sauce

    Vegetable Medley:

    • 2 broccoli crowns, chopped into bite sized pieces
    • 1 yellow squash, sliced
    • 1 zucchini, sliced
    • 1 white onion, chopped
    • 1 jalapeño, diced
    • 1 red bell pepper, chopped
    • 1 C sliced shiitake mushrooms
    • 2 tbsp soy sauce
    • 1 tsp olive oil
    • 1 tsp Kosher salt
    • 1/2 tsp crushed red pepper flakes

    Fried Rice:

    • 1 medium yellow onion, diced
    • 3 C cooked long grain rice, chilled
    • 1/2 C scallions, thinly sliced
    • 3 eggs, beaten
    • 1 medium carrot, grated
    • 3 tbsp soy sauce, plus more as needed
    • 2 tbsp garlic butter
    • 1 tsp sesame oil
    • 1 tsp olive oil
    • 1 tsp Kosher salt
    • 1 tsp cracked black pepper
    • 1/2 tsp rice wine vinegar


    1. Before you begin: make sure your rice is cooked and chilled. You can do it the day before, or the morning of, just make sure that you chill your rice properly.
    2. At least an hour before you plan to start cooking, marinate the proteins: place the steak, chicken, and shrimp into three separate containers with lids. In a mixing bowl combine the sliced jalapeño, teriyaki sauce, garlic powder, granulated sugar, sesame oil, kosher salt, minced ginger, and two tablespoons of olive oil into a marinade.
    3. Divide the marinade evenly between the three proteins, and add the Worcestershire to the steak. Stir (use different spoons to prevent cross contamination) to coat the meat and seafood evenly in the marinade, then affix the lids. Place them in the fridge until about 30 minutes prior to cooking.
    4. When you’re ready to make dinner: preheat your oven to 450°F and line a large baking sheet with parchment paper or a silicone liner. Pour all your vegetables out onto the baking sheet and toss them together until they’re evenly mixed. Spread them out into a single layer, then drizzle the soy sauce and olive oil all over the tops. Next, sprinkle the salt and red pepper flakes over them. You can toss them again if you’d like, but I usually find this to be unnecessary as long as I drizzled and sprinkled evenly. Set them aside.
    5. If you have a wok, grab it. If you don’t, use your largest skillet – we need a lot of surface space. Also grab two more skillets, at least 10″ in diameter. Place them all on the stove; we’re multitasking.
    6. Add a drizzle of olive oil to the wok or largest skillet, and turn the heat on to medium-high. Once the butter has melted, add diced onion. Sprinkle in a pinch of salt, and stir to coat them in the butter. Allow the onions to sauté, stirring occasionally, until they have softened and begun to brown around the edges – about 10 minutes. Add the carrots to the wok or pan with the onions, and stir them together, allowing them to cook for about 3 minutes. 
    7. Place the sheet pan of vegetables in the preheated oven to roast for 15 minutes, until tender and charred around the edges. Set a timer if you need to, so you don’t forget.
    8. Push the carrots and onions to one side of the pan and add a small amount of oil, then pour in the beaten eggs. Sprinkle in a punch of kosher salt, and get to scrambling! Push them around, stirring vigorously, careful not to mix in the onions and carrot yet.
    9. Turn the heat on to medium-high under one of the 10″ skillets and add in the olive oil.
    10. Return to the eggs, and once they have mostly set, stir in the carrots and onions. Once they are all evenly combined, transfer them to a plate.
    11. Add the steak to the second prepared skillet in a single layer, with at least a half inch of space between each piece; cook it in batches if needed. Allow them to sear undisturbed for 3 minutes, then flip and cook until your desired doneness, then transfer to a plate to rest.
    12. Next, add the chicken to the same skillet, cooking it in much the same way as you did the steak – in a single layer, undisturbed for 3-4 minutes, and then flip and cook until cooked through. Push the chicken over to one side of the skillet, reduce the heat to low, and add the steak back to the pan. Drizzle the Japanese BBQ sauce, over the top of both proteins.
    13. Return to the wok. Add the garlic butter and let it melt. Once it has, add the chilled rice. Use a spatula to break up any clumps of rice, and toss the rice to coat in the garlic butter. Stir and toss for about 4 minutes, then add the eggs, carrots, and onion back to the pan. Stir until everything is evenly combined, then spread the rice out across the bottom of the pan.
    14. Around this time the vegetables should be done roasting, so be mindful of that.
    15. Grab the last skillet, add a bit of oil, and preheat it over medium-high. Add the shrimp in a single layer, cook just until the edges begin to turn pink, then flip. Cook until they curl into loose letter Cs, and then add the remaining BBQ sauce and toss them in it. Immediately remove them from the heat.
    16. Drizzle the soy sauce and sesame oil over the rice, and sprinkle in the remaining salt and black pepper. Toss together, until all of the rice is nice and brown from the soy sauce, adding more, if needed. Once you’re happy with it, drizzle in the rice wine vinegar, add the scallions, and toss again until combined.
    17. Now it’s time to plate. Grab a small bowl, about 1/4 of the size of the bowl you’ll be serving the Dragon Hibachi and fried rice in. Add your fried rice, and pack in by pressing down on it with the back of the spoon. Once the bowl is filled – packed tightly – invert the other bowl on top of it, hold them together, and turn them upside down, so that the serving bowl is on the counter, with the smaller bowl flipped into the center.
    18. Tap the top of the bowl, then carefully lift it straight up. You should be left with a pile of rice molded to the shape of the bowl. Now, place your roasted vegetables and desired proteins around the mound of rice. Drizzle sriracha over the top, and dassit! Enjoy!


    • This is a very versatile recipe. Read the post above it for more details.
    • Prep Time: 30 minutes
    • Cook Time: 30 minutes
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