Sizzling Hibachi Shrimp, Veggies & Fried Rice

For the Fried Rice

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  ▢
  
  
  2
  tablespoons
  
  avocado oil
  

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  ▢
  
  
  ½
  cup
  diced white onion

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  ▢
  
  
  1
  cup
  frozen vegetables
  peas, carrots, etc.

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  ▢
  
  
  2
  large
  eggs

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  ▢
  
  
  4
  cups
  cooked rice
  at room-temperature

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  ▢
  
  
  4
  tablespoons
  butter
  or ghee

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  ▢
  
  
  4
  tablespoons
  soy sauce
  or coconut aminos

For the Hibachi Shrimp

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  ▢
  
  
  1 ½
  teaspoons
  
  sesame oil
  

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  ▢
  
  
  1
  tablespoon
  
  avocado oil
  

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  ▢
  
  
  12
  ounces
  shrimp
  peeled, deveined

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  ▢
  
  
  3
  tablespoons
  soy sauce
  or coconut aminos

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  ▢
  
  
  1
  tablespoon
  butter
  or ghee

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  ▢
  
  
  2
  teaspoons
  fresh lemon juice

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  ▢
  
  
  salt
  to taste

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  ▢
  
  
  
  freshly cracked black pepper
  
  to taste

For the Hibachi Vegetables

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  ▢
  
  
  1 ½
  teaspoons
  
  sesame oil
  

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  ▢
  
  
  1
  tablespoon
  
  avocado oil
  

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  ▢
  
  
  1
  large
  zucchini
  quartered, cut into 2-inch pieces

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  ▢
  
  
  1
  large
  white onion
  halved, cut into ½-inch pieces

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  ▢
  
  
  2
  cups
  baby bella mushrooms
  approximately 8 ounces, quartered

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  ▢
  
  
  1
  tablespoon
  butter
  or ghee

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  ▢
  
  
  1
  tablespoon
  soy sauce
  or coconut aminos

• 
  ▢
  
  
  salt
  to taste

• 
  ▢
  
  
  
  freshly cracked black pepper
  
  to taste

For the Mustard Sauce

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  ▢
  
  
  1
  tablespoon
  sesame seeds
  lightly toasted if desired, plus more for garnish

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  ▢
  
  
  2
  tablespoons
  ground mustard

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  ▢
  
  
  2
  teaspoons
  
  honey
  

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  ▢
  
  
  4
  tablespoons
  soy sauce
  or coconut aminos

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  ▢
  
  
  ½
  cup
  half and half

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  ▢
  
  
  1
  tablespoon
  hot water

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  ▢
  
  
  1
  clove
  garlic
  minced

For the Fried Rice

• Heat a large skillet or wok over medium-high heat until it’s properly hot. Once the skillet is heated, add the avocado oil, allowing it to get hot and shimmering. This ensures your ingredients will sizzle and cook quickly, developing a delicious sear.
• When the oil is hot and shimmering, carefully add the diced white onion and frozen mixed vegetables. Sauté these aromatics and veggies for approximately 3 minutes, stirring occasionally, until the onions become almost translucent and fragrant. Then, push the cooked vegetables to the edges of the skillet, creating an open, empty area in the center of the pan for the eggs.
• Directly crack the eggs into the hot, open center of the skillet. Immediately begin scrambling the eggs with your spatula, breaking them into small pieces. Continue to scramble until the eggs are fully cooked through and fluffy, about 1-2 minutes.
  
• Now, add the cooked, cooled rice and butter (or ghee) to the skillet, incorporating it with the scrambled eggs and vegetables. Cook for about 5 minutes, stirring frequently to ensure the butter melts and coats all the rice grains, and the ingredients are well combined. The rice should start to develop a slight crispness. Finally, pour in the soy sauce (or coconut aminos) and stir everything together vigorously for an additional minute, allowing the rice to absorb the rich, savory flavor.
  
• Once your fried rice is ready, transfer it to a heat-safe bowl. For presentation and to keep it warm, you can pack the rice tightly into the bowl and then invert it onto a plate or simply cover the bowl with a lid. Wipe out the skillet thoroughly so it’s clean and ready to be used for the next component of your hibachi dinner.

For the Hibachi Shrimp (Made Simultaneously with Vegetables)

• Return the same large skillet (or wok) you used for the fried rice to medium-high heat. Add the sesame oil and avocado oil. Allow the oils to heat up until they are hot and shimmering, indicating they are ready for cooking.
• Once the oil is hot, add the peeled and deveined shrimp to the skillet. Immediately follow with the soy sauce (or coconut aminos), butter (or ghee), fresh lemon juice, a pinch of salt, and a generous crack of black pepper. Stir gently to ensure all the shrimp are coated with the delicious seasonings. Cook for approximately 5 minutes, stirring occasionally, until the shrimp turn opaque pink, are slightly curled, and fully cooked through. Be careful not to overcook, as shrimp cooks very quickly and can become tough.
  

For the Hibachi Vegetables (Made Simultaneously with Shrimp)

• While your shrimp is cooking in the first skillet, heat a second large skillet or wok over medium-high heat. Just as before, when the skillet is hot, add the sesame oil and avocado oil, allowing them to become hot and shimmering. Working simultaneously will help bring your whole hibachi meal together quickly.
• Once the oils are hot and glistening, add the prepped zucchini, white onion, and baby bella mushrooms to the skillet. Add the butter (or ghee), soy sauce (or coconut aminos), salt, and pepper. Stir the vegetables thoroughly to incorporate all the seasonings. Sauté the vegetables for 6 to 8 minutes, or until they are tender-crisp and have a slight char, developing that characteristic hibachi flavor.
  

For the Mustard Sauce

• Combine the sesame seeds (toasted, if desired), ground mustard, honey, soy sauce (or coconut aminos), half and half, hot water, and minced garlic in a standard blender. Blend all the ingredients until they are completely smooth and well combined, forming a creamy, tangy sauce. Once blended, transfer the sauce to individual ramekins or small bowls, ready for dipping.

To Serve

• Once all components are prepared, evenly divide the fried rice, hibachi shrimp, and sautéed vegetables among 4 to 6 serving plates. Place a small bowl of the tangy mustard sauce on each plate for dipping. Garnish with additional sesame seeds, if desired, for an extra touch of flavor and visual appeal. Serve your spectacular homemade hibachi dinner immediately and enjoy the restaurant-quality flavors you created right in your own kitchen!
  

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.