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Angled view of hibachi shrimp with fried rice, sautéed vegetables, and a spicy mustard sauce on a plate.

Hibachi Shrimp with Veggies and Fried Rice

An incredible, restaurant-style dinner with tender shrimp, fried rice, stir-fried veggies, and a tangy mustard sauce.
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Yield:6 servings

Equipment

  • 2 large skillets or woks
  • rubber or silicone spatula
  • bowl with lid or bowl and plate
  • standard blender

Ingredients

For the Fried Rice

  • 2 tablespoons avocado oil
  • ½ cup diced white onion
  • 1 cup frozen vegetables peas, carrots, etc.
  • 2 large eggs
  • 4 cups cooked rice at room-temperature
  • 4 tablespoons butter or ghee
  • 4 tablespoons soy sauce or coconut aminos

For the Hibachi Shrimp

For the Hibachi Vegetables

  • 1 ½ teaspoons sesame oil
  • 1 tablespoon avocado oil
  • 1 large zucchini quartered, cut into 2-inch pieces
  • 1 large white onion halved, cut into ½-inch pieces
  • 2 cups baby bella mushrooms approximately 8 ounces, quartered
  • 1 tablespoon butter or ghee
  • 1 tablespoon soy sauce or coconut aminos
  • salt to taste
  • freshly cracked black pepper to taste

For the Mustard Sauce

  • 1 tablespoon sesame seeds lightly toasted if desired, plus more for garnish
  • 2 tablespoons ground mustard
  • 2 teaspoons honey
  • 4 tablespoons soy sauce or coconut aminos
  • ½ cup half and half
  • 1 tablespoon hot water
  • 1 clove garlic minced

Instructions

For the Fried Rice

  • Heat large skillet or wok over medium-high heat. When skillet is hot, add avocado oil.
  • When oil is hot and shimmering, add diced onion and frozen vegetables. Sauté approximately 3 minutes or until onions are almost translucent, then push vegetables to edges of skillet, creating open area in center of skillet.
  • Crack eggs directly into center of skillet. Scramble eggs with spatula until eggs are cooked through.
    Overhead view of frozen peas and carrots in a large skillet with scrambled eggs.
  • Add cooked, cooled rice and butter to skillet. Cook 5 minutes, stirring frequently to incorporate ingredients, until butter has melted. Add soy sauce and stir well, cooking 1 additional minute.
    Overhead view of fried rice with peas, carrots, onions, and scrambled eggs in a large grey skillet.
  • Transfer fried rice to bowl. Pack rice tightly into bowl and cover with lid or plate to keep rice hot. Wipe out skillet to use again.

For the Hibachi Shrimp (Made Simultaneously with Vegetables)

  • Add sesame oil and avocado oil to skillet used for fried rice. Heat oils over medium-high heat until hot and shimmering.
  • When oil is ready, add shrimp, soy sauce, butter, lemon juice, salt, and pepper to skillet. Stir gently to incorporate, then cook until shrimp are opaque and slightly curled, approximately 5 minutes.
    Overhead view of bright orange hibachi shrimp in a large grey skillet on a neutral background.

For the Hibachi Vegetables (Made Simultaneously with Shrimp)

  • Heat second large skillet or wok over medium-high heat. When skillet is hot, add sesame oil and avocado oil.
  • Heat oils until hot and shimmering, then add zucchini, onion, mushrooms, butter, soy sauce, salt, and pepper to skillet. Stir to incorporate, then sauté 6 to 8 minutes or until vegetables are tender.
    Overhead view of sautéed vegetables in a large grey skillet on a neutral background.

For the Mustard Sauce

  • Add sesame seeds, ground mustard, honey, soy sauce, half and half, hot water, and minced garlic to blender. Blend until ingredients are fully combined to create smooth sauce, then transfer to ramekins or small bowls.

To Serve

  • Divide fried rice, hibachi shrimp and vegetables, and mustard sauce equally into 4 to 6 servings. Garnish with sesame seeds if desired and serve immediately.
    Overhead view of hibachi shrimp on a plate with fried rice, sautéed zucchini and mushrooms, and a small bowl of spicy mustard sauce.

Notes

  • Rice: For the best fried rice, use leftover or pre-cooked rice, rather than cooking your rice immediately before starting this recipe.
  • Sesame Seeds: Lightly toasting the sesame seeds will enhance their flavor, but it's totally optional.
  • Mustard Sauce: The mustard sauce can be prepared up to 3 days in advance and refrigerated in an airtight container until ready to serve.

Nutrition

Serving Size: 1serving of shrimp with fried rice, veggies, and mustard sauce | Calories: 534cal | Protein: 24g | Fat: 29g | Saturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 190mg | Sodium: 2228mg | Potassium: 713mg | Total Carbs: 46g | Fiber: 4g | Sugar: 7g | Net Carbs: 42g | Vitamin A: 2161IU | Vitamin C: 17mg | Calcium: 138mg | Iron: 3mg
Recipe By:Sam Guarnieri