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Hibachi Shrimp with Veggies and Fried Rice

URL: https://40aprons.com/hibachi-shrimp-veggies-fried-rice/

Ingredients

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

Hibachi Shrimp

  • 1 ½ teaspoons sesame oil
  • 1 tablespoon avocado oil
  • 12 ounces shrimp (peeled, deveined)
  • 3 tablespoons soy sauce or coconut aminos
  • 1 tablespoon butter or ghee
  • 2 teaspoons fresh lemon juice
  • to taste salt
  • to taste freshly cracked black pepper

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
  • to taste salt
  • to taste freshly cracked black pepper

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

  1. Heat a large skillet or wok over medium-high heat and add avocado oil.
  2. Sauté diced onion and frozen vegetables for about 3 minutes until onions are translucent, then push to the edges.
  3. Crack eggs into the center of the skillet and scramble until cooked through.
  4. Add cooked rice and butter, cooking for 5 minutes while stirring, then add soy sauce and cook for an additional minute.
  5. Transfer fried rice to a bowl and cover to keep warm.
  6. In a separate skillet, heat sesame and avocado oils, then add shrimp, soy sauce, butter, lemon juice, salt, and pepper.
  7. Cook shrimp until opaque and slightly curled, about 5 minutes.
  8. In another skillet, heat sesame and avocado oils, then add zucchini, onion, mushrooms, butter, soy sauce, salt, and pepper.
  9. Sauté vegetables until tender, about 6 to 8 minutes.
  10. For the mustard sauce, blend sesame seeds, ground mustard, honey, soy sauce, half and half, hot water, and garlic until smooth.
  11. Serve fried rice, shrimp, vegetables, and mustard sauce, garnished with sesame seeds if desired.

Nutrition Facts (estimated)

Servings
6
Calories
534
Total fat
29g
Total carbohydrates
46g
Total protein
24g
Sodium
2228mg
Cholesterol
190mg

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