We love Japanese hibachi (especially shrimp fried rice). And the white shrimp sauce. Oh, the white shrimp sauce is amazing! And we were lucky enough to be stationed near a good restaurant on our first two duty stations.
Then we moved to Washington state. Washington has a lot going for it: year-round temperate weather, skiing, supermarkets filled with specialty items. What it doesn’t have (at least in the Silverdale area) is edible hibachi. It was horrible.
So started my quest to make homemade shrimp fried rice. That part wasn’t too hard. It took some testing, but finally got it perfect. But shrimp sauce? Finally, a friend (thanks Angel!) gave me a recipe. I adjusted it a little to my husband’s taste, and we’ve been happy ever since.
Note: you make the white shrimp sauce the day before. Below are step-by-step of the wok part.
Step-by-Step Shrimp Fried Rice:
Shrimp Fried Rice & Homemade White Shrimp Sauce
White Shrimp Sauce:
Shrimp Fried Rice
- 2 Tbsp peanut oil or other high-temp oil
- 2 eggs lightly beaten
- 12 oz shrimp tails removed
- 2 C. white minute rice cooked amount
- 1/2 tsp. ground ginger
- 1/4 C. onion chopped
- 4 oz. frozen peas
- clove Garlic minced
- 4 Tbsp. soy sauce
- 1 Tbsp. oyster sauce
White Shrimp Sauce:
- Whisk together all ingredients. Refrigerate overnight. This absolutely MUST sit in refrigerator overnight to allow flavors to develop.
- ***NOTE: I realize the 1/5 teaspoons are annoying. Easiest way to do is to measure 1/4 tsp. and pinch out just a bit. You can try using the full 1/4 tsp., but household testing swears the proportions must be exactly this way.
Shrimp Fried Rice:
- At least one hour before cooking rest of recipe: prepare white rice according to package directions. (You want a total of 2 cups once cooked). Drain, cover, and allow to cool. Cool in refridgerator at least 10 to 15 minutes before starting rest of cooking.
- Mise en place! It is very important to having ingredients lined up and measured.
- Heat 2 tsp. oil in a large non-stick skillet over medium heat. Add eggs, cook until set, about 2 minutes. Remove eggs. Cool. Slice into thin strips, approx. 1 & 1/2” long.
- Place wok on large burner. Turn heat on medium-high. Allow to warm. Add 2 tsp. oil to wok. Add shrimp. Cook for 3-5 minutes, stirring constantly. When done, remove and keep warm.
- Add rice, 3 Tbsp. water, garlic, and ground ginger to wok. Toss for 2-3 minutes or until ingredients are well-mixed. The rice also needs to actually “fry” a bit; don’t worry about some sticking.
- Stir in peas, onions, soy sauce, and oyster sauce. Cook approx. 4 minutes. Add water (I know this seems against normal wok rules) if mixture dries too much.
- Stir in shrimp and egg strips. Cook another 2 minutes or until everything is very HOT.
- Serve immediately w/ shrimp sauce.
*Note: if you prefer chicken or steak in your hibachi, simply replace the shrimp with your preferred amount and adjust the cook time to make sure it cooks through.