Description
A delightful Hibachi Shrimp Rice Bowl featuring tender shrimp, vibrant vegetables, and a drizzle of yum yum sauce, perfect for a cozy weeknight dinner.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 cups cooked rice (white or brown)
- 2 cups mixed vegetables (like zucchini, bell peppers, and onions)
- 2 tablespoons soy sauce
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 large egg
- 2 tablespoons green onions, sliced (plus extra for garnish)
- 2 tablespoons oil for cooking
- Yum yum sauce (made with mayonnaise, ketchup, garlic powder, and paprika)
Instructions
- Heat the oil in a large skillet or wok over medium-high heat. When it’s shimmering, add the shrimp and cook until they turn pink, about 2-3 minutes.
- Toss in the mixed vegetables and stir-fry until they’re tender and vibrant.
- Push the shrimp and veggies to one side of the pan. Crack the egg into the empty space and scramble until fluffy.
- Add the cooked rice, soy sauce, minced garlic, and ginger to the pan. Stir together and let flavors meld for 3-5 minutes.
- Serve the bowl warm, topped with sliced green onions and yum yum sauce.
Notes
For best results, use day-old cooked rice to prevent clumping. Leftover rice can be stored for up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 160mg