I love the experience of visiting a Japanese hibachi restaurant with all the flying knives and egg tricks but I most definitely love the fried rice and shrimp, I ALWAYS get that and usually add the filet mignon to my order BUT for this post I am going to post my version without the steak. Feel free to add if you wish.
This is a great week night meal as the dish comes together in no time at all and is SUPER easy. My recommendation is that you have EVERYTHING ready to go as both the rice and shrimp cook very quickly.
For the fried rice you will need:
- 2 cups pre-cooked white rice – I cooked mine early in the day and chilled in the refrigerator
- 1 Cup of shredded & diced or finely diced carrots
- 4 green onions/scallions, thinly sliced on a diagonal
- 2 eggs
- 3 TBS tamari (use soy if you prefer)
- 3 TBS canola oil
- 2 TBS Mirin
- 2 TBS butter
- 2 Cloves minced garlic
- 1/8 tsp salt
- 1/4 ts pepper
- secret ingredient : 2 tsp Gomasio
For the Shrimp
- 1 pound jumbo/colossal shrimp, peeled and deveined
- 1 TBS Tamari Sauce
- 2 TBS Stir Fry sauce
- 1 TBS Gomasio
For the Rice:
Heat a large pan over medium/high heat, add the oil and butter and let warm for a minute. Crack the eggs into the oil/butter mix and immediately start to scramble.
Once the eggs are cooked through, add the rice, carrots, scalion, and garlic, mix well. Add the Tamari , Mirin, salt, pepper and Gomasio. Gook for 3-4 minutes and set aside.
For the Shrimp:
Peel and devein the shrimp, rinse and drain well, season with the gomasio and set aside.
In a large pan add the oil, tamari and stir fry sauce, and heat over medium/high heat. Add the shrimp and cook 3-4 minutes or until shrimp are cooked through. You know the trick, once the shrimp curl up, they are done!