Best 4 Japanese Shrimp Fried Rice With Yum Yum Sauce Recipes
Indulge in the harmony of flavors in this Japanese Shrimp Fried Rice recipe, an exquisite dish that seamlessly blends the vibrant essence of Japanese cuisine with the comforting familiarity of fried rice. This culinary masterpiece tantalizes taste buds with a symphony of textures and flavors, featuring succulent shrimp, fluffy rice, an array of colorful vegetables, and a touch of umami-rich yum yum sauce. Get ready to embark on a culinary journey to the heart of Japan, as we unveil the secrets behind this delectable dish and provide step-by-step instructions to recreate it in your own kitchen. Whether you're a seasoned home cook or just starting your culinary adventures, this recipe is sure to become a favorite in your kitchen repertoire.
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HIBACHI-STYLE FRIED RICE WITH YUM YUM SAUCE
Try this hibachi-style fried rice with yum yum sauce if you're craving some and don't want to spend that much money at a Japanese Steakhouse.
Provided by The Cooking Jar
Time 15m
Yield 4
Number Of Ingredients 19
Steps:
- Make sure the rice has cooled and break apart any clumps.
- Season with salt and pepper and use your spatula or turner to fully scramble the eggs. Remove and set aside.
- Add in another tablespoon of oil and saute the onions and garlic until fragrant, about 1 minute.
- Add in the cooked rice and eggs and toss to mix well.
- Add soy sauce, sugar and butter, making sure to coat the rice well with the butter.
- Season with salt and pepper to taste.
- Dish and serve the rice hot with yum yum sauce and some hibachi vegetables, hibachi chicken, hibachi steak, or hibachi shrimp.
Nutrition Facts : ServingSize 1 serving of fried rice, Calories 373 calories, Sugar 5.3 g, Sodium 265.8 mg, Fat 8.7 g, SaturatedFat 4.5 g, TransFat 0 g, Carbohydrate 62.9 g, Fiber 1.7 g, Protein 9.2 g, Cholesterol 108.3 mg
JAPANESE SHRIMP FRIED RICE WITH YUM YUM SAUCE
Best shrimp fried rice I've ever made or had! The yum yum sauce tastes better if made the day before, so the flavors can marry.
Provided by doingdirt
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 50m
Yield 6
Number Of Ingredients 20
Steps:
- Bring 3 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside and let cool.
- Heat 2 tablespoons vegetable oil in a large, deep skillet over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in cooked jasmine rice and frozen peas-carrot mixture; fry until rice begins to brown, about 5 minutes. Add 2 tablespoons butter and stir to combine. Pour in eggs and cook until firm. Add oyster sauce, soy sauce, and 1/2 lemon juice; stir to combine. Season with salt and pepper.
- Heat remaining 1 tablespoon vegetable oil in a separate pan over medium-high heat. Add shrimp and fry until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Mix in remaining 2 tablespoons butter and lemon juice. Combine with fried rice mixture.
- Combine mayonnaise, water, paprika, ginger paste, white sugar, garlic powder, salt, and pepper in a bowl to make the yum yum sauce. Stir well. Serve with the fried rice.
Nutrition Facts : Calories 785 calories, Carbohydrate 70.2 g, Cholesterol 211.3 mg, Fat 46.7 g, Fiber 5.5 g, Protein 23.1 g, SaturatedFat 11.1 g, Sodium 982.5 mg, Sugar 3.3 g
YUM YUM SAUCE
This mayonnaise-based Japanese steakhouse sauce tastes glorious with grilled shrimp, chicken and vegetables, or drizzled over a plate of fried rice. Slather it on a burger, use it as a dipping sauce for fried tofu, French fries and pizza crusts, or even as a salad dressing for crunchy iceberg, romaine or Little Gem lettuce. An all-purpose sauce for everyday pleasure, yum yum sauce should taste balanced with savoriness, sweetness and a touch of acid and gosoham, the Korean word often used to describe the nuttiness of sesame oil. Remember to salt generously so all the flavors can shine.
Provided by Eric Kim
Categories condiments
Time 5m
Yield About 3/4 cup
Number Of Ingredients 8
Steps:
- In a medium bowl, stir together the garlic powder, paprika and warm water. Add the mayonnaise, ketchup, rice vinegar and sesame oil, and season generously with salt. Stir until smooth.
- Yum yum sauce can be refrigerated in an airtight container for up to 5 days.
SHRIMP FRIED RICE
Inspired by the fire-kissed flavor of Japanese steakhouse and hibachi fare, especially at the Kani House restaurants in Georgia, this quick fried-rice dish is a veritable comfort. Frying the shrimp first in oil, just until they're cooked, and reserving them to add back at the end means they stay tender. Plus, you're left with the most aromatic shrimp oil in which to fry the rice and vegetables. The shortcut of bagged frozen mixed vegetables comes in handy here, not least because they need only to be thawed by the skillet's high heat. The yum yum sauce, a mayo-ketchup dipping sauce that is ordinarily reserved for grilled hibachi meats, tastes fabulous splattered over the finished rice - not unlike how the artist Jackson Pollock flung paint on canvas.
Provided by Eric Kim
Categories dinner, easy, lunch, weeknight, grains and rice, seafood, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat a very large nonstick or cast-iron skillet over high. Add the olive oil and shrimp, and sprinkle with salt and the garlic powder. Cook, stirring occasionally, until the shrimp is no longer translucent and begins to turn golden at the edges, 2 to 4 minutes. With a slotted spoon, transfer the shrimp to a plate and set aside.
- Add the onion and mixed vegetables to the shrimpy oil and cook, stirring occasionally, just until the onion loses its raw edge but is still crunchy, and the vegetables are mostly thawed, 1 to 2 minutes. Add the rice and soy sauce and cook, stirring occasionally, until well combined and the rice begins to crisp underneath where it meets the pan, 5 to 7 minutes. Taste and adjust the seasoning with more soy sauce as needed.
- Scooch the rice to one side of the pan, lower the heat to medium and melt the butter on the empty side of the pan. Crack the eggs into the melted butter, break the yolks and stir vigorously to scramble the eggs, cooking just until they have set but are still tender, about 1 minute. Stir the soft scrambled eggs into the rice, add the reserved shrimp and any accumulated juices, then remove the pan from the heat.
- Let the fried rice sit for a few minutes so that it can continue to crisp in the pan's residual heat. (If you haven't already made the yum yum sauce, this is the perfect time to do it.)
- Drizzle most of the yum yum sauce over the fried rice in the skillet, leaving some back, if desired, to serve in a small dish on the side for dipping the shrimp.
Tips:
- Make sure to use day-old rice for the best texture. Freshly cooked rice will be too moist and sticky.
- Use a large skillet or wok to cook the rice. This will help to prevent the rice from clumping together.
- Add the shrimp and vegetables to the skillet in batches. This will help to prevent them from overcrowding and steaming instead of frying.
- Stir the rice constantly while cooking. This will help to prevent it from sticking to the skillet.
- Add the Yum Yum sauce to the rice just before serving. This will help to keep the sauce from overwhelming the other flavors in the dish.
Conclusion:
Japanese shrimp fried rice with Yum Yum sauce is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. With its combination of savory shrimp, tender vegetables, and flavorful sauce, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting way to serve rice, give this recipe a try. You won't be disappointed!
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