Japanese Shrimp Fried Rice With Yum Yum Sauce Recipes

HIBACHI-STYLE FRIED RICE WITH YUM YUM SAUCE

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.

JAPANESE SHRIMP FRIED RICE WITH YUM YUM SAUCE

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.

JAPANESE STEAK HOUSE YUM YUM SAUCE FOR SHRIMP RECIPE - (4.3/5)

Steps:

• In a blender add mayo, water, paste, garlic powder, sugar, paprika and cayenne if desired. Blend until all incorporated. Chill in the refrigerator for 4 hours or more to allow the flavor to set up. Use with your Japanese Fried Rice or Seafood dish. We love it with fish sticks.

YUM YUM SAUCE

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.

COPYCAT KOBE STYLE FRIED RICE WITH " SHRIMP SAUCE"

Steps:

• Fried Rice:.
• Cook peas, corn, and carrots in microwave for 2-4 minutes (until crisp and tender). Cool and add to rice.
• Place 1 - 2 T oil in wok or non-stick pan.
• Sauté rice, vegetables and onion briefly.
• Top with 1T butter and cook until hot.
• Add soy sauce and sauté until incorporated.
• Serve immediately; top with shrimp sauce.
• Shrimp Sauce:.
• Add ingredients, in order given, to food processor or blender.
• Process until smooth.
• Store in refrigerator for up to 2 weeks.

SHRIMP FRIED RICE

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.