Hibachi Shrimp Fried Rice Recipe
Wednesday kicked off Lent, which for most Catholics out there means a strong helping of local church fish fries. When I get a little tired of battered fish though I turn to some of my other Lenten favorites like this Hibachi Shrimp Fried Rice Recipe.
I love hibachi grills or Japanese Steakhouses.
Not only do they usually put on a show, but the food is so delicious!
And really not all that difficult to make right from the comfort of your own home.
Just please leave the flinging of knives to the professionals!
The shrimp just needs a quick saute.
Feel free to use whatever protein source you enjoy. Scallops, lobster, chicken, salmon, tuna, or my favorite, beef steak.
Crack in a few eggs. Scramble and cook in the same skillet you just sautéed your shrimp (or other protein) in.
Toss in some cooked rice (I find that a day or two old works best), peas and carrot mix, with a little soy sauce and sesame oil.
Then voila!
You have a super quick meal that is perfect for any weeknight.
Serve as is, or add more flavor with an extra sprinkling of soy sauce, dash of sweet chili sauce, or of course, a hibachi staple, Yum Yum sauce!
Hibachi Shrimp Fried Rice Recipe
The best Hibachi Shrimp Fried Rice Recipe is so much better than takeout! Just like your favorite Japanese Steakhouse, just add the Yum Yum Sauce!
Ingredients
- 8 oz Shrimp, shelled and deveined
- 1/2 tsp Cornstarch
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 3 Tbsp Oil
- 3 Eggs, slightly beaten
- 4 cups Leftover Rice (a day or two old is best)
- 3/4 cup Frozen Peas and Carrot Mix, thawed
- 1 Tbsp Soy Sauce
- 1 tsp Sesame Oil
- Yum Yum Sauce or Additional Soy Sauce, for serving
Instructions
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Toss to coat shrimp with cornstarch, salt, and pepper.
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Heat about 1 Tbsp of oil in a large non-stick pan on high heat. When hot, add the shrimp to the pan in a single layer. Let cook for about 30 seconds, flip, and fry on the other side for about 30 seconds. Remove shrimp to a plate and set aside.
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Return pan to burner and lower heat to medium. If needed add a little more oil and then the slightly beaten eggs. Stir to scramble while they cook. Remove to plate with shrimp.
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Add the remaining oil to the pan and heat again over high heat. Add the leftover rice to the pan, stir and cook for a minute or two. Then stir in the peas and carrot mix.
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Add in the soy sauce and sesame oil before stirring in the cooked shrimp and egg. Stir together until heated through.
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Add more soy sauce to taste or top with Yum Yum sauce.
Recipe Notes
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