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Shrimp Fried Rice & Homemade White Shrimp Sauce

Shrimp Fried Rice and Homemade White Shrimp Sauce: the perfect white sauce and shrimp fried rice. Taste of hibachi at home.


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. white 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.


*The shrimp sauce must be made the day before!
*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.