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Hibachi Shrimp Fried Rice Recipe Better Than Takeout Yum Yum Sauce Japanese Steakhouse Hibachi My Farmhouse Table

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!

Course Main Course, Side Dish
Cuisine American, Chinese, Japanese
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 4
Author My Farmhouse Table


  • 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


  1. Toss to coat shrimp with cornstarch, salt, and pepper.

  2. 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.

  3. 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.

  4. 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.

  5. Add in the soy sauce and sesame oil before stirring in the cooked shrimp and egg. Stir together until heated through.

  6. Add more soy sauce to taste or top with Yum Yum sauce.

Recipe Notes

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