Garlic Shrimp Hibachi Rice
Garlic Shrimp Hibachi Rice is a flavorful, restaurant-style dish you can easily whip up at home. This recipe combines tender, marinated shrimp with a mix of veggies, eggs, and fluffy jasmine rice, all seasoned to perfection with soy sauce (or coconut aminos) and hibachi seasoning. A drizzle of yum yum sauce adds a creamy, tangy finish that takes this dish to the next level. It’s perfect as a main meal and comes together quickly, making it a great choice for busy weeknights or a fun weekend dinner!
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Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, especially if you cook the rice in advance.
- Bursting with Flavor: Hibachi seasoning, chili garlic crunch, and soy sauce infuse the rice and shrimp with a delicious umami kick.
- Versatile: Customize with your favorite veggies or use chicken or tofu instead of shrimp.
- Perfect Leftovers: Tastes even better the next day, making it great for meal prepping.
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Ingredients Needed to Make Garlic Shrimp Hibachi Rice
- Shrimp, peeled and deveined
- Chili garlic crunch or flakes
- Soy sauce or coconut aminos
- Butter
- Hibachi seasoning
- Jasmine rice (family size bag), cooked and cooled
- Eggs
- Frozen peas & carrots
- Small yellow onion, diced
- Green onion, diced
- Optional: Yum yum sauce (store-bought or homemade)
Directions to Make Garlic Shrimp Hibachi Rice
- Prep the Rice: Cook the jasmine rice and let it cool completely in the fridge. For best results, cook the rice the day before to let it chill and firm up.
- Marinate the Shrimp: In a bowl, combine the shrimp with hibachi seasoning, chili garlic crunch or flakes, and soy sauce. In a large pan or wok, melt 2 tablespoons of butter over medium heat. Add the marinated shrimp and cook until fully done. Remove the shrimp from the pan and set aside.
- Cook the Vegetables: In the same pan, add the diced yellow onion, frozen peas and carrots, and green onions. Add an extra tablespoon of butter if needed. Cook until the veggies are softened, then push them to one side of the pan.
- Scramble the Eggs: Crack the eggs onto the empty side of the pan and scramble them until fully cooked. Mix the eggs and vegetables together.
- Add the Rice: Add the cold rice to the pan along with soy sauce (or coconut aminos) and more hibachi seasoning. Stir well until everything is evenly combined and heated through. Adjust the seasoning to your taste.
- Finish with Shrimp: Add the cooked shrimp back into the pan. Mix everything together and let it cook for another minute. Optionally, top with a drizzle of yum yum sauce before serving.
Commonly Asked Questions
Can I use a different type of protein?
Yes! This recipe is versatile. You can use chicken, beef, tofu, or even more veggies in place of shrimp. Just adjust the cooking time based on your protein choice.
What is the best rice to use for this recipe?
Jasmine rice is ideal due to its fluffy texture. Make sure the rice is fully cooled before using it in the recipe to prevent it from becoming mushy.
Can I make this dish without eggs?
Certainly! If you prefer to omit eggs, simply skip that step. You can add extra veggies like bell peppers or snap peas for more texture and flavor.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat, adding a splash of soy sauce or water to prevent the rice from drying out.
What can I use as a substitute for soy sauce?
Coconut aminos is a great alternative to soy sauce, especially if you’re looking for a gluten-free or soy-free option. It has a slightly sweeter taste, so adjust the seasoning to your preference.
Garlic Shrimp Hibachi Rice
Ingredients
- 1 lb Shrimp peeled and deveined
- 1 tbsp chili garlic crunch or flakes
- 2 tbsp soy sauce or coconut aminos
- butter
- Hibachi seasoning
- Family size Jasmine Rice bag cooked and cooled
- 4 eggs
- 1 bag frozen peas & carrots
- 1 small yellow onion diced
- ½ bunch green onion diced
- Optional: yum yum sauce – store bought or homemade
Instructions
- Make sure rice is cooked and in the fridge to get cold, can cook the day before if you’d like.
- Marinate shrimp with hibachi seasoning, chili crunch or flakes, and soy sauce. Cook in 2tbsp butter until fully done. Take out and set aside.
- In same pan add in onion, peas & carrots, green onion. Add in a tbsp of butter if needed. Let cook till softened then push to one side.
- Crack all eggs on one side and scramble. Then mix all together, add in rice, soy sauce, and more hibachi seasoning till desired taste is reached.
- Add shrimp back in and top with Yum yum sauce (optional)
