Equipment
Ingredients
Base and Proteins
- 600 g cooked short-grain white rice, chilled
- 450 g raw medium shrimp, peeled, deveined, and tails removed
- 3 large eggs, beaten
Aromatics and Vegetables
- 150 g frozen mixed vegetables, thawed
- 1 yellow onion, finely diced
- 3 garlic, minced
Sauce and Seasonings
- 45 g unsalted butter, divided into two equal portions
- 45 ml soy sauce
- 10 ml toasted sesame oil
- 30 ml neutral cooking oil
- black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 552 kcal
- Protein
- 27 g
- Carbohydrates
- 55 g
- Fat
- 24 g
- Fiber
- 2 g
- Sugar
- 2 g
- Sodium
- 1329 mg
- Saturated Fat
- 9 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 305 mg
- Potassium
- 425 mg
- Calcium
- 117 mg
- Iron
- 1.9 mg
- Magnesium
- 64 mg
- Phosphorus
- 459 mg
- Zinc
- 2.6 mg
- Vitamin A
- 293 mcg
- Vitamin C
- 8 mg
- Vitamin D
- 0.9 mcg
- Vitamin E
- 2.2 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 1.6 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.29 mg
- Niacin
- 3.4 mg
- Folate
- 62 mcg
- Water
- 301 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Whisk the eggs in a small mixing bowl until completely blended with no distinct streaks of white remaining. Set aside.
Heat half of the neutral cooking oil in a wok or large skillet over medium-high heat. Add the beaten eggs, scramble until just set, then transfer to a clean plate.
Wipe the wok lightly if necessary, add a splash more of the neutral oil, and add the raw shrimp in a single layer. Sear for 2 to 3 minutes until they are pink, opaque, and reach an internal temperature of 63°C/145°F. Transfer the cooked shrimp to the plate with the eggs.
Add the remaining neutral cooking oil and half of the unsalted butter to the wok. Once the butter is melted and foaming, add the finely diced onion and thawed mixed vegetables. Sauté until the onion is soft and translucent.
Stir the minced garlic into the vegetable mixture and cook for roughly 30 to 60 seconds until highly fragrant.
Add the chilled cooked rice to the wok. Use the edge of your spatula to gently chop and break up any large clumps, tossing the rice continuously to combine it evenly with the vegetable base.
Push the rice mixture to the perimeter of the wok, creating an empty well in the center. Add the remaining unsalted butter to this well, pour the soy sauce and toasted sesame oil directly over the melting butter, and mix the liquids together before tossing the rice back into the center.
Toss everything thoroughly so every grain of rice is evenly coated in the sauce. Spread the rice out in a thin layer against the hot surface of the wok and let it toast undisturbed for 1 to 2 minutes to develop a slight crispness.
Return the cooked eggs and seared shrimp to the wok. Toss everything together for another minute until completely heated through. Season with black pepper to taste and serve immediately.
Chef's Notes
- Using cold, day-old rice is critical because the starches have retrograded and moisture has evaporated, which prevents the fried rice from turning into a thick, mushy paste when heated.
- To replicate the distinctive flavor of Japanese steakhouse rice, generously use unsalted butter alongside the oil. The milk solids in the butter toast lightly in the wok, providing a rich, nutty undertone.
- Pushing the rice to the side and blooming the soy sauce in the center of the pan caramelizes the sugars in the soy sauce upon contact with the hot metal, adding a deeper, smokier flavor known as wok hei.
- Be sure to pat the raw shrimp completely dry before searing. Any surface moisture will cause the shrimp to steam rather than sear, preventing flavor development.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 1 month — Freeze in single-serve portions. Texture of shrimp may become slightly rubbery upon thawing.
Reheating: Stir-fry in a hot skillet with a splash of water, or microwave covered with a damp paper towel until steaming.
Troubleshooting
Rice turns out mushy and clumps together in the wok
Cause: Using freshly cooked, warm rice that contains too much residual surface moisture
Fix: Spread the finished rice out on a baking sheet and fan it to evaporate excess steam, though the optimal chewy texture cannot be fully restored
Prevention: Always use day-old rice that has been stored uncovered in the refrigerator to allow the exterior of the grains to dry out completely
Shrimp is tough and rubbery
Cause: Overcooking during the initial sear or leaving the shrimp in the wok while the rice cooks
Fix: Cannot be fixed
Prevention: Sear the shrimp quickly at the beginning, remove them, and only return them to the wok at the very end just to warm through
Cultural Context
Teppanyaki, often referred to as hibachi in the United States, popularized the theatrical, high-heat cooking of rice, meats, and vegetables on a large flat iron griddle. This style of butter-enriched, soy-glazed fried rice was adapted specifically for American palates in Japanese steakhouses post-World War II. It diverges from traditional Japanese yakimeshi by incorporating a richer, more robust flavor profile built heavily on butter and garlic.
