PREP TIME: 30 MINUTES
COOK TIME: 20 MINUTES
MARINATING TIME: 20 MINUTES
TOTAL TIME: 1 HOUR 10 MINUTES

Ingredients

Shrimp

• 1 pound large shrimp, peeled, deveined, tails removed
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 tablespoon soy sauce
• 1 teaspoon chicken bouillon
• 1 teaspoon granulated sugar
• ⅛ teaspoon baking soda
• 2 tablespoons canola oil

Fried Rice

• 3 tablespoons water
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 tablespoon canola oil
• 1 large white onion, finely diced (about 2-3 cups)
• ⅓ cup (43 g) diced carrots
• 2 teaspoons garlic, minced
• 4 large eggs, beaten
• 4 cups (744 g) cooked long-grain white rice, cooled
• ⅓ cup (45 g) frozen peas
• 1 teaspoon sesame oil
• green onions, sliced for garnish

Instructions

Shrimp

1. In a large bowl, combine shrimp, cornstarch, water, soy sauce, chicken bouillon, sugar, and baking soda.
2. Mix well and transfer to the refrigerator to marinate for 20-30 minutes.
3. To a large nonstick skillet* over high heat, add canola oil.
4. Once hot, add the shrimp to the skillet.
5. Spread the shrimp into an even layer and cook for 1-2 minutes on each side.
6. Avoid overcooking to prevent a rubbery texture.
7. Transfer the cooked shrimp to a bowl and tent it to keep warm.

Rice

1. In a small bowl, mix water, oyster sauce, soy sauce, salt, and pepper.
2. Set aside.
3. To the same skillet over medium heat, add oil.
4. Once hot, add onions and carrots.
5. Cook for 3-4 minutes, or until softened.
6. Add garlic and cook for 1 more minute.
7. Using a spatula, push the mixture over to one side of the skillet.
8. In the empty space, add the beaten eggs and cook until large curds form and the eggs are mostly set but still slightly moist.
9. Add the cooked and cooled rice, using your spatula to break up any clumps.
10. Pour in the prepared sauce, peas, sesame oil, and shrimp.
11. Toss to evenly coat.
12. Continue to cook until everything is heated through.
13. Garnish with green onions and serve warm.

Ingredients:

Steak Sauce:

• 1/4 cup soy sauce
• 2 tbsp white vinegar
• 1 tbsp sugar
• 2 cloves minced garlic
• 1.5 tsp fresh grated ginger
• 1/2 tsp pepper
• 1 tsp cornstarch

Fried Rice:

• 3 cups cooked day-old cold rice
• 1 cup frozen peas and carrots
• 1/2 onion, chopped
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tsp oyster sauce
• 2 eggs, lightly beaten
• 1 green onion, chopped
• 2 tbsp oil

Homemade Yum Yum Sauce:

• 1 cup mayo
• 2 tbsp tomato paste
• 1 tbsp rice vinegar
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tsp smoked paprika
• 1 tsp sugar
• 1 tsp garlic powder
• 1 tbsp melted butter
• 2 tbsp water

Directions:

1. For the steak sauce, mix soy sauce and cornstarch together, then add the remaining ingredients.
2. Set aside.
3. Lightly season the steak cut into bite-sized pieces with salt and pepper.
4. Cook the steak over medium-high heat until browned (approximately 1-2 minutes on each side) and then remove from heat.
5. Add the sauce to the skillet and return the steak, allowing it to coat the steak and thicken.
6. For the fried rice, heat oil in a skillet or wok over medium-high heat.
7. Add onions, peas, and carrots, cooking until tender.
8. Push the vegetables to one side and add the beaten eggs to scramble.
9. Push them aside as well and add the rice to the skillet.
10. Pour in soy sauce, brown sugar, and oyster sauce.
11. Stir and toss in green onions.
12. For the homemade yum yum sauce, mix all the ingredients together until well combined.

Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Kcal: 450 per serving

Storage:

Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Recipe Tips: For a twist, you can add diced vegetables like bell peppers or mushrooms to the fried rice for extra flavor and nutrients. Enjoy this dish with a side of steamed vegetables or a fresh salad for a complete meal.

Ingredients:

• 2 tablespoons vegetable oil
• 2 large eggs, beaten
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper to taste
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots, thawed
• 4 cups cooked and chilled rice (preferably day-old rice)
• 3 tablespoons soy sauce
• 2 teaspoons sesame oil
• 2 green onions, thinly sliced

Directions:

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the beaten eggs and scramble until fully cooked.
3. Remove them from the pan and set aside.
4. Season the chicken pieces with salt and pepper.
5. Add the remaining tablespoon of vegetable oil to the skillet and cook the chicken until browned and cooked through.
6. Remove from the pan and set aside with the scrambled eggs.
7. In the same pan, add the onion and garlic, and sauté until the onions are translucent.
8. Stir in the peas and carrots, cooking until they are warmed through.
9. Add the rice, soy sauce, and sesame oil, stirring until well combined and the rice is heated through.
10. Return the cooked eggs and chicken to the skillet, mixing everything together.
11. Garnish with green onions before serving.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 350 kcal | Servings: 4 servings

Ingredients:

• 2 cups cooked and chilled rice
• 1 lb shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 2 eggs, lightly beaten
• 1 medium onion, finely chopped
• 1 cup frozen peas and carrots, thawed
• 2-3 tbsp soy sauce
• 1 tsp sesame oil
• 2 green onions, thinly sliced
• Salt and pepper to taste
• Optional: 1 clove garlic, minced

Directions:

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
2. Add shrimp and cook until pink, about 2-3 minutes per side.
3. Remove shrimp and set aside.
4. In the same skillet, add another tablespoon of oil. Sauté onions (and garlic, if using) until translucent.
5. Push onions to the side of the skillet and add beaten eggs.
6. Scramble eggs until just set.
7. Add rice, peas and carrots, and cooked shrimp.
8. Stir to combine.
9. Drizzle soy sauce and sesame oil over the rice mixture.
10. Stir fry for a few minutes until everything is heated through and well combined.
11. Season with salt and pepper.
12. Garnish with green onions before serving.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 300 kcal per serving | Servings: 4 servings

Ingredients:

• 1 lb sirloin steak, thinly sliced
• 2 cups cooked rice (preferably jasmine or sushi rice)
• 1 cup mixed vegetables (such as carrots, peas, and bell peppers), diced
• 3 cloves garlic, minced
• 1 onion, diced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Optional: chopped green onions and sesame seeds for garnish

Homemade yum yum sauce:

• 1 cup mayo
• 2 tbsp tomato paste
• 1 tbsp rice vinegar
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tsp smoked paprika
• 1 tsp sugar
• 1 tsp garlic powder
• 1 tbsp melted butter
• 2 tosp water

Instructions:

1. Marinate the sliced steak with soy sauce, oyster sauce, minced garlic, and a pinch of salt and pepper.
2. Let it sit for at least 30 minutes to allow the flavors to meld.
3. Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
4. Add the marinated steak slices and cook until browned and cooked through, about 2-3 minutes per side.
5. Remove the steak from the skillet and set aside.
6. In the same skillet, add another tablespoon of vegetable oil.
7. Add diced onions and mixed vegetables, and stir-fry until they are tender-crisp, about 3-4 minutes.
8. Push the vegetables to one side of the skillet and add the cooked rice to the empty space.
9. Drizzle sesame oil over the rice and stir-fry for 2-3 minutes, breaking up any clumps.
10. Return the cooked steak to the skillet and toss everything together until well combined.
11. Cook for an additional 2-3 minutes to heat everything through.
12. Taste and adjust seasoning with salt and pepper if needed.
13. Garnish with chopped green onions and sesame seeds if desired.
14. Serve the hibachi steak bites with fried rice hot and enjoy the burst of flavors!

Serving Tips:

Serve the hibachi steak bites with fried rice hot, straight from the skillet or wok, for the best flavor and texture.
Garnish with freshly chopped green onions and sesame seeds for an extra pop of color and flavor.
For an authentic hibachi experience, consider serving the dish on a sizzling hot plate to mimic the restaurant presentation.

Storage Tips:

If you have leftovers, allow the hibachi steak bites with fried rice to cool to room temperature before transferring them to an airtight container.
Store the leftovers in the refrigerator for up to 3-4 days.
When reheating, you can use a microwave for convenience or reheat in a skillet on the stovetop for a fresher taste and texture.
To maintain the dish’s moisture and prevent it from drying out, consider adding a splash of water or broth while reheating.
Avoid freezing leftovers as the texture of the rice and vegetables may become mushy upon thawing.

Take Your Taste Buds on a Trip With This Easy ​Nasi Goreng Recipe
Nasi goreng means fried rice in Indonesia and Malaysia. This easy chicken nasi goreng recipe is full of strong flavors, crispy onions and tender chicken – and will delight your taste buds.
This easy and flavorful rice recipe is a perfect side dish, or delicious dinner recipe, in no time at all.

Cuisine: Indonesian/Malaysian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 to 6

Ingredients
3 tablespoons vegetable oil (divided)
1/2 pound chicken breast, cut into bite-sized pieces
4 teaspoons cornstarch (divided)
1 onion, sliced thin
1 teaspoon shrimp paste
4 cloves garlic, minced
1 hot chile pepper, minced
1 teaspoon fish sauce
1 tablespoon brown sugar
1 teaspoon tamarind paste
1 tablespoon tomato paste
2 tablespoons dark soy sauce (can substitute regular soy sauce)
4 cups cooked long-grain rice (for best results, cook and refrigerate before using)
1/2 cup frozen peas and carrots, thawed
2 eggs
1 bunch green onions, chopped
fried eggs, for serving

Here’s how to make it:
Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
Season the chicken with salt and pepper and dust with about 2 teaspoons of the cornstarch.
Add to the hot oil and cook until browned and just cooked through, about 4 to 5 minutes.
Remove to a plate.
Heat another tablespoon of oil in the skillet.
Dust the onion slices with cornstarch and cook in the hot oil until browned and crispy, about 5 minutes. Remove to the plate with the chicken.
Reduce the heat to medium and add another tablespoon of oil.
Add the shrimp paste, garlic and chiles.
Cook about 1 minute, stirring. Add the fish sauce, brown sugar, tamarind, tomato paste and soy sauce.
Stir in the cooked rice and peas and carrots.
Cook, stirring, about 5 minutes.
Make a hole in the center and crack in the 2 eggs.
Cook, stirring, until eggs are almost set.
Add the chicken, crispy onions and green onions to the pan.
Continue to cook until the rice begins to get crispy in spots.
Taste and season with salt and pepper, if needed.
If serving with fried eggs on top, fry the eggs in a separate pan until desired doneness.
Serve rice with a fried egg on top and garnish with additional chopped green onions.

3 cups water
1 1/2 cups quick-cooking brown rice
2 tablespoons peanut oil
1 small yellow onion, chopped
1 small green bell pepper, chopped
1 teaspoon minced garlic
1/4 teaspoon red pepper flakes
3 medium (4-1/8″ long) green onions, thinly sliced
3 tablespoons soy sauce
1 cup frozen petite peas
2 teaspoons sesame oil
1/4 cup roasted peanuts

Instructions

1. In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
2. Meanwhile, heat peanut oil in a large skillet or wok over medium heat.
3. Add onions, bell pepper, garlic and pepper flakes, to taste.
4. Cook 3 minutes, stirring occasionally.
5. Increase heat to medium-high and stir in cooked rice, green onions and soy sauce.
6. Stir-fry for 1 minute.
7. Add peas and cook 1 minute more.
8. Remove from heat.
9. Add sesame oil and mix well.
10. Garnish with peanuts, if desired.