Hibachi Shrimp Fried Rice

This hearty hibachi shrimp recipe transforms your kitchen into a Japanese steakhouse with perfectly seared shrimp, savory fried rice, and colorful vegetables all drizzled with creamy yum yum sauce. What began as my attempt to recreate restaurant-quality hibachi at home has become our family's favorite 20-minute dinner solution.

I discovered this recipe during a snowstorm when we couldn't visit our favorite hibachi restaurant. After several attempts to perfect the technique, my family now requests this instead of takeout nearly every week.

Ingredients

• For the shrimp
• 1 lb shrimp: select large or jumbo size for best results and texture
• 1 tbsp soy sauce or tamari: adds saltiness and umami flavor
• 1 pinch salt: enhances all flavors
• 1 tbsp sunflower oil: high smoke point ideal for high heat cooking
• 2 minced garlic cloves: provides aromatic foundation
• For the vegetables
• 1 cup mushrooms sliced: adds meaty texture and earthy flavor
• 1 carrot peeled thinly sliced: provides sweetness and vibrant color
• 1 zucchini thinly sliced: offers tender texture and mild flavor
• 1 yellow onion sliced: creates aromatic base for the dish
• 1 tbsp sunflower oil: ensures vegetables sear rather than steam
• 1 tbsp white sesame seeds: adds nutty flavor and crunchy texture
• Salt to taste: balances and enhances vegetable flavors
• For the yum yum sauce
• 1 tbsp dijon mustard: provides tangy complexity
• 1 tbsp soy sauce: adds umami depth
• 1 tsp sriracha: delivers gentle heat that builds
• 1 tbsp rice vinegar: balances with bright acidity
• 1/2 cup light mayo: creates creamy base for sauce
• For the fried rice
• 2 cups cooked white rice: day old rice works best for texture
• 1 egg: creates rich binding effect
• 4 green onions sliced: adds fresh flavor and color contrast
• 2 tbsp butter: creates rich flavor base better than oil alone
• 3 tbsp soy sauce: seasons the rice throughout
• 4 minced garlic cloves: infuses aromatic flavor into every grain

Step-by-Step Instructions

Prep Work:

Prepare rice 1-2 days in advance and refrigerate for optimal texture. Cold rice stays separated better during frying. While the rice chills, combine all yum yum sauce ingredients in a small bowl and refrigerate to let flavors meld. The sauce actually improves when made ahead.

Rice Preparation:

Heat a large wok or skillet over medium high heat until very hot then add butter. Once butter melts and begins to foam but before it browns add minced garlic and stir constantly for 30 seconds until fragrant but not browned. Immediately add cold rice breaking up any clumps with your spatula. Pour soy sauce evenly over rice and toss continuously for 2-3 minutes until rice is heated through and each grain is coated.

Egg Integration:

Push rice to the sides of the pan creating a well in the center. Add the egg directly into this space and scramble quickly with your spatula breaking it into small pieces as it cooks. Once egg is just set about 30 seconds fold it into the rice. Add sliced green onions and toss for another 30 seconds then transfer to a serving plate and keep warm.

Vegetable Cooking:

Without washing the pan add oil and heat until shimmering. Add all vegetables beginning with onions and carrots first cooking for 2 minutes before adding mushrooms and zucchini. Season with salt and toss frequently for about 3 minutes until vegetables are bright and tender crisp. Sprinkle with sesame seeds in the final 30 seconds of cooking then transfer to serving plate alongside rice.

Shrimp Finale:

Quickly wipe the same pan with paper towel and add fresh oil heating until nearly smoking. Add shrimp in a single layer without crowding and let sear undisturbed for 2 minutes until pink on bottom side. Season with salt then flip and cook another minute. Add minced garlic and soy sauce stirring constantly for just 30 seconds until shrimp is opaque and curled but still juicy. Remove immediately to prevent overcooking.

Plating:

Arrange rice vegetables and shrimp on individual plates or family style on a large platter. Serve yum yum sauce on the side or drizzled over top just before serving. Garnish with additional green onions and sesame seeds if desired.

Save This

The secret to restaurant quality hibachi is cooking each component separately but in the same pan. This approach builds layers of flavor as each ingredient picks up essence from what was cooked before. My family particularly loves the yum yum sauce which my kids now request for everything from vegetables to chicken.

Perfect Rice Every Time

The absolute key to great hibachi fried rice is using cold leftover rice. Fresh warm rice contains too much moisture and will become gummy when stir fried. I make a large batch of rice 1-2 days before I plan to make hibachi storing it uncovered in the refrigerator to dry slightly. This extra step ensures each grain remains separate when fried creating that distinctive hibachi texture.

Shrimp Selection Tips

For the best hibachi shrimp look for large 16/20 count shrimp which are substantial enough to stand up to high heat cooking without becoming tough. I prefer shell off deveined shrimp for convenience but keeping the tails on provides extra flavor and a nice presentation. If using frozen shrimp thaw them completely and pat dry with paper towels before cooking. Excess moisture will prevent proper searing and create a steamed rather than seared texture.

Make It Your Own

This recipe welcomes customization based on your preferences and what you have available. Try adding snap peas bean sprouts or bell peppers to the vegetable mix for different textures and nutrients. Substitute brown rice for added fiber or use cauliflower rice for a lower carb option. The yum yum sauce can be adjusted for heat level by changing the amount of sriracha. For a deluxe version add a tablespoon of melted butter to the shrimp just before serving for a rich finish similar to what you would experience at a hibachi restaurant.

Common Queries

→ How do you achieve restaurant-style seared shrimp?

Use a hot skillet and avoid overcrowding the pan. Sear each side for 2–3 minutes until pink and lightly charred.

→ Can I use pre-cooked rice for fried rice?

Yes, day-old cooked rice provides the best texture. Freshly cooked rice may turn mushy when stir-fried.

→ What vegetables pair best in this dish?

Mushrooms, carrots, zucchini, and onions work well, but bell peppers or snap peas are tasty alternatives.

→ How is yum yum sauce prepared?

Mix light mayo, rice vinegar, soy sauce, sriracha, and Dijon mustard until smooth. Adjust heat to taste.

→ Is this dish suitable for meal prep?

It keeps well for up to 2 days in the fridge. Store sauce separately and reheat shrimp gently to maintain tenderness.

→ What oil should I use for cooking?

Use a neutral oil with a high smoke point, such as sunflower oil, for ideal results.