The moment my husband handed me my birthday present, I knew I wanted to recreate Hibachi Shrimp Fried Rice.
He gifted a flat top griddle insert for our grill and a set of hibachi spatulas, and since then I upgraded to a Blackstone Griddle that I use weekly.
The key to this dish is having everything prepped and ready before you start. Once you begin, the cooking moves quickly, and working on an outdoor flat top keeps you from running back and forth to the kitchen.
One important tip: use cooked jasmine rice that has been chilled. Cold rice crisps up instead of becoming mushy, which gives hibachi fried rice its characteristic texture.
How to make Hibachi Shrimp Fried Rice
Preheat your flat top or hibachi grill to medium-high for at least five minutes. Add sesame oil and spread it evenly across the surface with a spatula.
Start by adding the chilled jasmine rice, diced onion, and beaten eggs. Let them cook for about two minutes, then begin mixing to break up the rice and combine the eggs and onion.
Add thawed frozen peas and carrots and stir everything together. If you have a cooking partner, this is a fun dish to make together—one person can flip while the other seasons and mixes.
Season with soy sauce, butter, minced garlic, sesame seeds, kosher salt, and pepper. Mix and let the rice cook for several minutes, spreading it out to crisp slightly and flipping occasionally to ensure even texture.
When the rice is almost finished, push it to one side of the grill to make room for the shrimp. Drizzle a bit more sesame oil onto the open surface, add the shrimp, and top with soy sauce and fresh lemon juice. Jumbo shrimp cook rapidly—about two to three minutes—so watch closely.
Mix the cooked shrimp into the rice and serve immediately. This combination of crisped rice, savory soy, garlic, and buttery notes makes the dish irresistible.
Serve with homemade Yum Yum sauce
I make a quick Yum Yum sauce by whisking together mayonnaise, ketchup, sugar, paprika, and garlic powder. It’s simple, tangy, slightly sweet, and the perfect companion for hibachi fried rice and shrimp.
The family loved this meal—my kids gave it a five-star review and asked for it weekly.
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If you like Hibachi Shrimp Fried Rice, you may also like these recipes
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Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Hibachi Shrimp Fried Rice
Hibachi Shrimp Fried Rice is similar to Benihana fried rice: cooked on a flat top griddle and served with Yum Yum sauce.
Main Course
Japanese
Ingredients
Yum Yum Sauce
- 3/4 cup mayo
- 1/4 cup ketchup
- 1 Tbsp sugar
- 1 tsp paprika
- 1 tsp garlic powder
Hibachi Fried Rice
- 2 Tbsps sesame oil
- 6 cups cooked jasmine rice cooled
- 1 onion diced
- 3 eggs beaten
- 1 12 oz bag frozen peas and carrots thawed
- 1/2 cup soy sauce
- 3 Tbsp butter
- 4 cloves garlic minced
- 1 Tbsp sesame seeds
- kosher salt, pepper
Shrimp
- 1 Tbsp sesame oil
- 1 pound jumbo shrimp peeled and deveined
- 1 Tbsp soy sauce
- 1 Tbsp lemon juice
Instructions
Yum Yum Sauce
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Whisk mayo, ketchup, sugar, paprika, and garlic powder in a bowl until smooth and well combined.
Hibachi Fried Rice
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Heat the flat top or hibachi grill to medium-high for at least five minutes.
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Add sesame oil and spread it, then add rice, diced onion, and beaten eggs. Cook about two minutes and mix together.
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Add thawed peas and carrots and cook one minute, stirring to combine.
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Stir in soy sauce, butter, minced garlic, sesame seeds, and a pinch of kosher salt and pepper. Cook 4–5 minutes, flipping occasionally to let the rice crisp.
Shrimp
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When the rice is nearly done, push it to the side. Add sesame oil to the open area, place the shrimp, and season with soy sauce and lemon juice. Cook about three minutes, then mix the shrimp into the rice.
Serve hot with the Yum Yum sauce on the side.
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