Hibachi-Style Shrimp Fried Rice with Spiced Mayo

Hibachi-Style Shrimp Fried Rice

with Spiced Mayo

40 MIN
4 Servings
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From the Test Kitchen

Inspired by the popular Japanese-American dish, we’re creating a fried rice laden with tender bites of bok choy and carrots to pair with juicy shrimp. It’s all drizzled with our take on the signature pink sauce (made with mirin, ketchup, mayonnaise, and more).
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  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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fresh
ingredients
Hibachi-Style Shrimp Fried Rice with Spiced Mayo
Title
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 2 Pasture-Raised Eggs
  • 1 cup Long Grain White Rice
  • 2 cloves Garlic
  • 15 oz Baby Bok Choy
  • 2 Scallions
  • ¾ lb Carrots
  • 2 Tbsps Soy Sauce
  • ¼ cup Mayonnaise
  • 1 Tbsp Ketchup
  • 1 Tbsp Mirin (Salted Cooking Wine)
  • 1 Tbsp Apple Cider Vinegar
  • ⅓ cup Asian-Style Sautéed Aromatics
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
Cook the rice
1 Cook the rice

Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice. Peel the carrots and thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Crack the eggs into a bowl; season with salt and pepper and beat until smooth.

Cook the vegetables & eggs
3 Cook the vegetables & eggs

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced bok choy and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Using a spoon, move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten eggs. Cook, constantly stirring the eggs, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and eggs to combine. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan.

Cook the shrimp
4 Cook the shrimp

Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add half the soy sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Transfer to a plate. Rinse and wipe out the pan.

Make the fried rice
5 Make the fried rice

In the same pan, heat the  sautéed aromatics on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat. Transfer to the bowl of cooked vegetables and eggs. Add the remaining soy sauce and half the vinegar. Stir to thoroughly combine. Taste, then season with salt and pepper if desired.

Make the spiced mayo & serve your dish
6 Make the spiced mayo & serve your dish

In a bowl, combine the mayonnaise, mirin, ketchup, remaining vinegar, and half the spice blend (you will have extra). Season with salt and pepper. Serve the cooked shrimp over the fried rice. Drizzle with the spiced mayo. Garnish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

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Cook the rice
1 Cook the rice

Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice. Peel the carrots and thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Crack the eggs into a bowl; season with salt and pepper and beat until smooth.

Prepare the ingredients
Cook the vegetables & eggs
3 Cook the vegetables & eggs

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced bok choy and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Using a spoon, move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten eggs. Cook, constantly stirring the eggs, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and eggs to combine. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan.

4 Cook the shrimp

Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add half the soy sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Transfer to a plate. Rinse and wipe out the pan.

Cook the shrimp
Make the fried rice
5 Make the fried rice

In the same pan, heat the  sautéed aromatics on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat. Transfer to the bowl of cooked vegetables and eggs. Add the remaining soy sauce and half the vinegar. Stir to thoroughly combine. Taste, then season with salt and pepper if desired.

6 Make the spiced mayo & serve your dish

In a bowl, combine the mayonnaise, mirin, ketchup, remaining vinegar, and half the spice blend (you will have extra). Season with salt and pepper. Serve the cooked shrimp over the fried rice. Drizzle with the spiced mayo. Garnish with the sliced green tops of the scallions. Enjoy!

Make the spiced mayo & serve your dish
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