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shrimp fried rice

Hibachi Shrimp Fried Rice

Easy homemade Blackstone hibachi fried rice made with shrimp, cold rice, garlic, ginger, soy sauce, and vegetables. Better than takeout!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Japanese
Servings 6 servings

Equipment

  • Blackstone griddle or cast iron skillet
  • Spatula
  • Knife
  • Cutting board

Ingredients
  

  • 3 cups cold cooked rice from 1 cup uncooked rice
  • 1 lb shrimp peeled and chopped
  • 2 eggs
  • 1 tbsp avocado oil
  • 1 tsp sesame oil
  • 2 tbsp butter
  • ½ cup diced onion
  • 1 cup frozen peas
  • 3 cloves garlic minced
  • 2 tsp minced ginger
  • 3 tbsp soy sauce
  • 2 green onions sliced
  • Black pepper to taste
  • Salt to taste
  • Optional: sriracha or chili flakes

Instructions
 

Step 1: Prep everything first:

  • Hibachi cooking moves FAST.
    Dice onions, mince garlic and ginger, chop green onions, thaw peas, and break up the cold rice.
  • If using shrimp, peel and chop into bite-sized pieces.
  • Have everything ready before heating the griddle or skillet. Trust me on this.

Step 2: Cook the shrimp:

  • Heat avocado oil on your Blackstone or skillet over medium-high heat.
  • Add shrimp and cook 2–3 minutes until pink and cooked through.
  • Add a splash of soy sauce if desired.
  • Remove shrimp and set aside.

Step 3: Cook vegetables:

  • Add butter.
  • Toss in: onions, peas, garlic and ginger
  • Cook 3–5 minutes until onions soften and everything smells amazing.
  • (At this point your kitchen will smell like a Japanese steakhouse and people will start hovering.)

Step 4: Scramble eggs:

  • Push vegetables to one side.
  • Crack eggs onto the open space and scramble until cooked.
  • Mix into vegetables.

Step 5: Add rice:

  • Add cold rice and break apart any clumps.
  • Stir and toss everything together.
  • Cook several minutes so the rice gets lightly toasted.
  • Some crispy bits are GOOD.
  • Very good.

Step 6: Season:

  • Add: soy sauce, sesame oil and black pepper.
  • Add salt if you think it needs it.
  • Stir well.
  • Taste as you go.

Important: Do not add salt early. Soy sauce already brings salt. Wait until everything is combined before deciding if it needs more. Once salt goes in, you can’t take it out.

    Step 7: Finish and serve:

    • Add shrimp back in.
    • Toss until everything is hot.
    • Top with green onions.
    • Add sriracha or chili flakes if you like heat.
    • Serve immediately. MMM!

    Notes

    • Use cold rice:  
      Fresh hot rice is too soft and can turn mushy. I cooked 1 cup of rice in my Instant Pot earlier in the day (which made about 3 cups cooked), then chilled it before dinner.
    • Don’t skip the ginger:  
      It adds that classic hibachi flavor and really rounds out the dish.
    • Taste before adding salt:  
      Soy sauce already brings plenty of salt. Always wait until the end before deciding if it needs more.
    • No Blackstone? No problem:  
      A large cast iron skillet works beautifully for this recipe — that’s exactly how I made this batch!
    • Cook protein first:  
      Shrimp cooks quickly and stays tender when cooked separately and added back in at the end.
    • Great for leftovers:  
      This reheats really well for lunch the next day.
    • Enjoy!