Hibachi Shrimp Fried Rice

Short description

this Recipe

This Hibachi‑style Shrimp Fried Rice features tender shrimp, fluffy rice, vibrant vegetables, and a savory egg scrambled right into the mix—bringing that distinct hibachi flavor home in under 30 minutes.

Why You’ll Love This Recipe

• Quick, one-pan meal ready in about 30 minutes
• Classic hibachi flavors: buttery garlic, soy, and toasted sesame
• Versatile—add extra veggies or swap proteins as desired
• Leftovers reheat beautifully, making this great for meal prep

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked long‑grain white rice (preferably day-old)
• Shrimp, peeled and deveined
• Large eggs
• Yellow onion, diced
• Carrot, finely chopped
• Green peas (frozen or fresh)
• Garlic, minced
• Green onions (scallions), sliced
• Unsalted butter (or oil)
• Soy sauce
• Toasted sesame oil
• Salt and pepper

directions

1. Prep rice and shrimp: Ensure rice is cool or room temperature. Pat shrimp dry and season lightly with salt and pepper.
2. Cook shrimp: Heat a large skillet or wok over medium-high heat. Add a drizzle of oil or a small knob of butter. Cook shrimp 1–2 minutes per side until curled and pink. Remove from pan and set aside.
3. Scramble eggs: Add a touch more butter to pan. Crack in eggs and gently scramble until just set. Break into small pieces and push to one side.
4. Sauté aromatics and veggies: Add onion, carrot, and garlic to pan with a splash of oil. Stir-fry 2–3 minutes until onions are translucent.
5. Fry rice and peas: Add rice and peas to pan. Stir continually, breaking up any clumps. Cook 3–4 minutes until heated through.
6. Season and combine: Return shrimp and eggs to pan. Drizzle soy sauce and toasted sesame oil over the top. Stir thoroughly, cooking another 1–2 minutes.
7. Finish with scallions: Stir in sliced green onions, taste and adjust seasoning. Serve immediately while piping hot.

Servings and timing

• Servings: 4
• Prep time: ~5 minutes
• Cook time: ~20 minutes
• Total time: ~25 minutes

Variations

• Protein swaps: Use chicken, steak, pork, or tofu instead of shrimp.
• Veggie mix-ins: Add bell peppers, mushrooms, bean sprouts, or broccoli.
• Spicy kick: Stir in sriracha or chili oil.
• Fried rice seasoning: Use low-sodium soy or tamari and add a tablespoon of oyster sauce for depth.
• Healthier grain: Substitute brown rice or cauliflower rice—adjust cooking time for moisture.

storage/reheating

Storage:

• Refrigerate cooled fried rice in an airtight container for up to 3 days.
• Freeze in freezer-safe bags or containers for up to 3 months.

Reheating:

• Microwave: Cover and heat in 1-minute bursts, stirring between, until heated.
• Skillet: Reheat in a hot, lightly oiled skillet until warmed through; add a splash of water or stock to restore moisture.

FAQs

1. Can I use fresh-cooked rice?

Day-old rice is best—it’s drier and gives better texture. Fresh rice may clump; spread it on a tray to cool before using.

2. What type of rice is best?

Long-grain white rice is classic for hibachi fried rice. Jasmine rice also cooks up fluffy and fragrant. Brown rice works too but may be chewier.

3. Can I cook the eggs separately?

Yes—you can scramble eggs in a separate pan and fold them in at the end without mixing directly in the rice.

4. Shrimp rubbery—what did I do wrong?

Shrimp cook fast; overcooking makes them tough. Remove immediately once pink and curled.

5. Can I make it spicy?

Absolutely—add sriracha, chili paste, or red pepper flakes to taste.

6. Is sesame oil necessary?

It adds that nutty hibachi flavor. You can omit or substitute with a neutral oil, though flavor will be milder.

7. How do I avoid soggy rice?

Use cool, dry rice; don’t crowd the pan; and avoid adding too much liquid all at once.

8. Can I reheat in the oven?

Yes—spread rice in an oven-safe dish, add a splash of water or broth, cover, and bake at 350 °F (175 °C) until hot (about 15 minutes).

9. Can I double this recipe?

Yes—ensure your pan or wok is large enough. Cook in batches if needed to avoid overcrowding.

10. Can I leave out garlic or onions?

You can, but it will change the flavor base. Swap garlic with garlic powder or omit onions for a milder taste.

Conclusion

This Hibachi Shrimp Fried Rice brings the bold flavors and fun of restaurant-style fried rice right to your kitchen. With vibrant veggies, savory shrimp, and fluffy rice seasoned just right, it’s an adaptable, delicious, and easy-to-make dish—perfect for a satisfying weeknight dinner or to impress guests.

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