1-First Step: Gather and prep all ingredients by cubing the filet mignon, deveining the shrimp, and chopping any veggies or scallions. Cook your white rice ahead if it’s not day-old, following basic instructions for fluffy results.

2-Second Step: Heat a large skillet over medium-high heat to about 350°F, then add a bit of neutral cooking oil. Sauté the minced garlic until it smells amazing, which takes roughly 30 seconds, to build a flavorful base.

3-Third Step: Add the cubed filet mignon and sear for 1-2 minutes per side until a nice crust forms. Stir in soy sauce, unsalted butter, more minced garlic, and ginger paste, cooking until the steak hits an internal temperature of 120°F. Set it aside to stay warm.

4-Fourth Step: In the same skillet, sear the shrimp for 1-2 minutes per side until they turn pink and curl up. Add soy sauce, unsalted butter, minced garlic, and ginger paste, then cook through and remove to keep warm.

5-Fifth Step: Pour in a little more neutral oil and scramble 2-3 fresh eggs until fluffy, then set them aside. Next, sauté the chopped white part of scallions and any extra minced garlic for 3-4 minutes.

6-Sixth Step: Toss in the 3 cups of day-old rice and stir-fry for 2-3 minutes. Mix in the soy sauce, sesame oil, and scrambled eggs, stirring everything together until it’s heated through and has your ideal texture.

7-Final Step: Combine the cooked steak and shrimp with the fried rice, then garnish with chopped green scallions, hot sauce, creamy white sauce, and toasted sesame seeds. Serve it hot for the full hibachi experience. For variations, like using brown rice, check out tips in our grilled shrimp macaroni salad recipe for creative twists.