Homemade Hibachi on the Blackstone Grill

If you love hibachi but don’t want to spend the money at a restaurant, making it at home on the Blackstone grill is the way to go! My husband and I whipped up a full hibachi meal, complete with grilled veggies, fried rice, and perfectly marinated meats, and let me tell you—it did not disappoint. The best part? This recipe makes enough to feed a crowd, but since it’s just the two of us, we packed up leftovers for lunches. Delish.

Ingredients

Veggies

• 1 yellow onion, sliced

• 4 small zucchini, sliced

• 1 bag of broccoli

• 1 package of mushrooms, sliced

Fried Rice

• 6 cups white rice, cooked and cooled

• 1 cup frozen peas and carrots

• 5 eggs

• 1 cup butter, cut into pieces

• Soy sauce, to taste

Meat

• 2 chicken breasts, cut into bite-sized pieces

• 1 lb stir-fry cut beef

• Teriyaki sauce (for marinade)

• Hoisin sauce (for glazing)

• Olive oil

Seasonings

• Salt

• Pepper

• Garlic salt

• Onion powder

Step-by-Step Instructions

Step 1: Prep Everything

Before firing up the grill, we did all the prep work:

• Chopped all the veggies

• Cooked and cooled the white rice

• Cut up the chicken and beef and marinated them in teriyaki sauce and seasonings

Step 2: Cook the Veggies

We fired up the Blackstone grill and started with the veggies. After adding olive oil to the griddle, we tossed in the onions, zucchini, broccoli, and mushrooms, seasoning them with salt, pepper, garlic salt, and onion powder. To get that signature hibachi texture, we covered them with a heat-safe metal bowl to let them steam while they sautéed.

Step 3: Make the Fried Rice

Once the veggies started to soften, we moved them aside and got the fried rice going. We spread out the white rice on the griddle, adding the frozen peas and carrots, butter, and soy sauce. Once the peas and carrots softened, we mixed them in and cracked the eggs directly onto the grill. Scrambled them right into the rice, cooked everything until golden, and then removed the rice and veggies from the grill.

Step 4: Cook the Meat

With the rice and veggies done, it was time for the main event—the meat. We added the marinated chicken and beef to the griddle, searing them until golden brown and fully cooked. For extra flavor, we glazed them with hoisin sauce toward the end for that sticky, flavorful finish.

Everything came together perfectly—tender, flavorful meat, crispy-yet-soft veggies, and buttery, savory fried rice. This recipe makes enough to feed 4-5 people, but since it was just the two of us, we packed up leftovers for the next few days. Easy, delicious, and way cheaper than going out for hibachi.

If you have a Blackstone, you have to try this! Let me know if you make it. Happy grilling!