Shrimp Hibachi
YIELD: 4 SERVINGS
PREP TIME: 15 MINUTES
COOK TIME: 30 MINUTES
TOTAL TIME: 45 MINUTES
INGREDIENTS:
- 1 1/2 cups white rice, cooked
- 2 eggs, whisked
- 1 lb raw shrimp, peeled and deveined
- 1 onion, diced
- 8 oz of mushrooms, sliced
- Green onion, diced
- 2 tablespoons butter
- 1 teaspoon garlic, minced
- 1 cup soy sauce
- 1/4 cup sesame oil
- 1 tablespoon ginger powder
- 1 tablespoon chili flakes
- sesame seeds for topping, optional
Needed supplies:
Dutch oven
Large Skillet
Spatulas
INSTRUCTIONS:
- Cook your rice according to instructions. * see note
- Slice up your onion and mushrooms and sauté in your 2 tablespoons of butter. Add in your shrimp and sauté another 5-7 minutes.
- Add in your rice to your veggies and shrimp. Whisk your raw eggs into your rice mixture.
- Add in your soy sauce, garlic, ginger, sesame oil, and chili flakes. Stir well to combine. Continue cooking for 3-5 minutes.
- Plate and top with sesame seeds and green onions if desired.
Note: The rice fries better if its a couple of days old. Fresh rice will still work it will just take longer to fry.