Hibachi Shrimp Fried Rice (Printable Version)
# What You’ll Need:
→ For the shrimp
01 -
1 lb shrimp
02 -
1 tbsp soy sauce or tamari
03 -
1 pinch salt
04 -
1 tbsp sunflower oil
05 -
2 minced garlic cloves
→ For the vegetables
06 -
1 cup mushrooms, sliced
07 -
1 carrot peeled, thinly sliced
08 -
1 zucchini, thinly sliced
09 -
1 yellow onion, sliced
10 -
1 tbsp sunflower oil
11 -
1 tbsp white sesame seeds
12 -
Salt to taste
→ For the yum yum sauce
13 -
1 tbsp dijon mustard
14 -
1 tbsp soy sauce
15 -
1 tsp sriracha
16 -
1 tbsp rice vinegar
17 -
1/2 cup light mayo
→ For the fried rice
18 -
2 cups cooked white rice
19 -
1 egg
20 -
4 green onions, sliced
21 -
2 tbsp butter
22 -
3 tbsp soy sauce
23 -
4 minced garlic cloves
# Steps to Follow:
01 -
Prepare the rice 1-2 days before. In a small bowl, combine all the sauce ingredients to make the yum yum sauce.
02 -
Heat pan or skillet over medium-high heat, melt the butter. Add garlic and saute until fragrant. Add in cooked rice and soy sauce. Stir cook for about 2-3 minutes until heated through. Move the rice to the side of the pan and make a hole in the center. Add the egg and stir until cooked and scrambled. Combine with the rice, add green onions, mix well, then remove and set aside.
03 -
Add oil over medium-high heat, add the chopped vegetables, season with salt, and cook for about 5 minutes or until tender-crisp. Sprinkle with sesame seeds and remove from heat.
04 -
Wipe the pan and add oil. Once hot, add the shrimp. Season with salt and cook for about 2-3 minutes per side. Add minced garlic and soy sauce, then stir cook for 30 seconds.
05 -
Transfer the shrimp, fried rice, vegetables, and Yum Yum sauce to a serving plate. Serve immediately.
# Additional Notes:
01 -
Prepare rice 1-2 days earlier for better texture and flavor.