I hope you’re all staying sane and safe.
Last week I did a poll on Instagram (big thank you to everyone who participated) asking you all what kind of content you want to see. I wanted to be able to better serve you, the reader, and give meaningful, purposeful content in this very strange time.
I got a lot of really great responses, but my favorite was that you guys wanted to start seeing recipes for take out at home!
While Chinese food is the OG take out, my personal favorite is hibachi, like Benihana. I’m kind of an introvert and hate sitting at tables with strangers, so I like to get it to go or just make it myself at home.
My favorite is shrimp hibachi and vegetables with fried rice and of course, Yum Yum Sauce.
Here’s what I love about this recipe, you can use just one pan. Okay you might need two, but if you already have cooked rice, you’re good to go. If you want to save even more dishes, you can buy pre-made yum yum sauce from any grocery store.
A Note On Rice
When I was doing my research for this recipe, I noticed pretty much every fried rice recipe uses long grain white rice. I think that works fine, especially if it’s what you have on hand. But I prefer short grain white rice (sushi rice is best). Why? Because short grain is stickier and the texture is closer to what you would get in a Hibachi restaurant.
The best way to make fried rice is to use day old rice. You can also use rice that’s a couple hours old as long as you leave it setting uncovered. If you absolutely do not want to wait, you can use freshly cooked rice, but the results won’t be quite the same.
A Note On Vegetables
You can really use any vegetables you like. Here I used the traditional zucchini, onion, carrot and mushroom. I also added cabbage to my fried rice, because I like it. You could consider adding bell peppers, corn, peas, green beans, or sugar snap peas.
Tips and Tricks
- Make sure your pan and oil are very hot before adding any other ingredients. This is how you get the best flavor.
- Because of the very high heat, garlic and ginger are very likely to burn, so add them last.
- Make the yum yum sauce AT LEAST 20-30 minutes ahead of time to let the flavors really absorb each other. It’s best if you can make it 8-12 hours ahead of time.
|Prep: 20 Mins||Cook: 15 Mins||Difficulty: Medium||Servings: 2|
For the Fried Rice
- 2 C Short Grain White Rice, cooked and rested 4 hours or overnight
- 2 Tbsp Vegetable Oil
- 1 Medium Zucchini, diced
- 1/2 C Cabbage, thinly sliced
- 1 Medium Carrot, thinly sliced
- 1 Medium Onion, diced
- 3-5 Baby Bell Mushrooms, sliced
- 1 Large Egg
- 2 Cloves of Garlic, minced
- 2 Tbsp Unsalted Butter
- 1 1/2 Tbsp Soy Sauce
For the Hibachi Shrimp
- 10-15 Large Shrimp, peeled and deveined
- 1 Tbsp Vegetable Oil
- 1 Clove of Garlic, minced
- 1/2 tsp Fresh Ginger, peeled and minced
- 2 Tbsp Soy Sauce
- 1 Tbsp Honey
- 1 tsp Lemon Juice
- 1 Tbsp Unsalted Butter
For the Yum Yum Sauce
- 3/4 C Mayo
- 2 Tbsp Water
- 1/2 tsp Ketchup or Tomato Paste
- 1/2 Tbsp Unsalted Butter, melted
- 1/4 tsp Garlic Powder
- 1/2 tsp Sugar
- 1/8 tsp Paprika
- Salt to taste
- Make the Yum Yum Sauce by combining all ingredients, refrigerate 8-12 hours.
- For the rice: In a large sauté pan, heat vegetable oil. Add zucchini, cabbage, onion, carrot, and mushroom. Cook until they begin to soften. Add Garlic.
- Once vegetables are cooked all the way through, remove 3/4 and set aside.
- Push the remaining vegetables to one side of the pan and add the egg and scramble.
- Add the rice and mix with the vegetables and egg.
- Add soy sauce and butter.
- Once fully combined, cover and set aside.
- In either the same pan or a different one, begin cooking the shrimp. Heat vegetable oil and add shrimp. Let the shrimp sear on one side, then flip.
- Add ginger and garlic, once fragrant, add soy sauce, lemon juice and honey. Bring to a simmer.
- Reduce heat to low and add butter, stir until it’s fully melted and combined.
- Serve warm with Yum Yum Sauce.
As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading!