Hibachi Shrimp Fried Rice is a quick, flavorful meal that combines tender shrimp, crisp vegetables, and perfectly separated rice. Cooking it on a gas griddle or flat top delivers that authentic hibachi char and high-heat sear for restaurant-style results at home.
Blackstone Shrimp Fried Rice
Hibachi-style shrimp fried rice is an excellent way to use leftover rice and put a fast, satisfying dinner on the table. A gas griddle or flat top creates even, intense heat so each grain fries quickly and dries out slightly, avoiding the mushy texture that can happen in a crowded pan. The result is a light, slightly caramelized fried rice with bright vegetables and succulent shrimp.
Using a gas hibachi or a Blackstone griddle captures the high-heat environment that makes hibachi fried rice special — you get quick evaporation of excess moisture and an appealing sear on the rice and shrimp.
This shrimp version follows the same basic approach as classic pork or chicken fried rice recipes: vegetables and aromatics are cooked first, shrimp added until just opaque, then chilled rice is fried hot and finished with egg, soy sauce, and a touch of sesame oil for aroma. You can easily combine shrimp with pork or beef for a surf-and-turf fried rice.
Why You’ll Love This Recipe
- Hibachi Flavor at Home – High heat and a flat top emulate the grilled character of takeout hibachi rice.
- Quick Shrimp Cooking – Shrimp cook fast and stay tender when added at the right time.
- Best for Leftover Rice – Chilled rice fries up with the ideal texture instead of turning clumpy.
- Balanced and Versatile – Protein, vegetables, and egg make this a complete meal that’s easy to adapt.
- Customizable – Swap proteins, add more vegetables, or adjust seasonings to suit your taste.
Try it with kimchi gyoza or other pan-fried dumplings for a complete hibachi-style meal.
Shrimp Fried Rice Shopping List
Below are the main ingredients you’ll want on hand. Exact amounts are provided in the recipe card later in this article.
- High-heat oil (canola, avocado, or another neutral oil with a high smoke point)
- Onion (yellow or white, diced)
- Shrimp (peeled and deveined; size is up to you)
- Frozen peas and carrots (easy and colorful)
- Cooked jasmine or long-grain rice (cooled in the fridge)
- Eggs (lightly beaten)
- Soy sauce (for seasoning and umami)
- Sesame oil (a small amount for finishing)
- Salt and pepper (to taste)
Explore more flat-top and griddle recipes to pair with your fried rice.
How To Make Shrimp Fried Rice
This overview shows the flow of steps so you can cook confidently. Follow the ingredient amounts and exact timings in the recipe card below for best results.
- Preheat the griddle or pan to medium-high or high, then add about 1 tablespoon of high-heat oil.
- Sauté aromatics and vegetables — add diced onion and frozen peas and carrots, stir-frying until warmed and slightly caramelized at the edges.
- Cook the shrimp — add the shrimp and cook until they turn pink and opaque but remain tender.
- Move shrimp and veggies aside to a cooler zone or off the griddle while you fry the rice.
- Fry the chilled rice — add more oil, break up the cold rice, spread it out, and let it toast and separate. Stir and scrape so the rice picks up color without burning.
- Combine and season — return shrimp and vegetables, drizzle soy sauce and a touch of sesame oil, and toss to coat evenly.
- Add the eggs — make a well in the rice, add oil, pour in the beaten eggs, scramble, and mix through the rice until fully incorporated.
Keep your griddle well-seasoned for reliable results and easy release.
Shrimp Fried Rice Tips
High heat is the secret to true hibachi-style fried rice. Whether you use a wok or a flat top griddle, the rice should sizzle and move quickly. Timing is crucial so that every component finishes cooking at the same moment.
Use an oil with a high smoke point for frying — avocado or canola are good choices. Reserve toasted sesame oil for finishing to add aroma without burning. Prep everything before you heat the griddle because vegetables, rice, and eggs all move fast once the surface is hot.
Aim for rice that is slightly caramelized with a pleasant chew and distinct grains rather than soft, sticky clumps. Chilled leftover rice is ideal for achieving that texture.
Extra Tips to Get the Rice Just Right
- Use cold rice straight from the refrigerator for the best texture.
- Have all ingredients prepped and within reach — things move quickly at high heat.
- Balance cooking oil and finishing oil: neutral oil for frying, sesame oil sparingly for flavor.
Serve with egg rolls, gyoza, or grilled proteins for a full meal.
More Asian-Inspired Recipes To Try
Shrimp fried rice works as either a main or a side. Pair it with panko shrimp for extra seafood, beef bulgogi for a savory contrast, or grilled teriyaki salmon when the fried rice is a side dish. These complementary dishes elevate a hibachi-style spread at home.
Shrimp Fried Rice
Shrimp fried rice made on a gas griddle recreates that hibachi-style fried rice you love: crisped rice, tender shrimp, bright vegetables, and just the right amount of seasoning.
15 minutes
25 minutes
40 minutes
Ingredients
- 4 tablespoons canola oil, divided
- 1 small onion, diced
- 2 cups shrimp, peeled and deveined
- 1 cup frozen peas and carrots
- 3 cups cooked jasmine rice, chilled
- 2 eggs, lightly beaten
- 2 tablespoons soy sauce (about 1/8 cup)
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Preheat your griddle or large skillet to medium-high or high heat and add about 1 tablespoon of oil.
- Add the diced onion and frozen peas and carrots. Stir-fry until the vegetables are warmed through and begin to brown at the edges.
- Add the shrimp and cook until they turn pink and are just opaque. Avoid overcooking.
- Move the shrimp and vegetables to a cooler part of the griddle or transfer to a plate to keep them from overcooking.
- Add more oil to the hot griddle, then add the chilled rice. Break apart clumps with a spatula, spread the rice out, and let it toast briefly before stirring. Add oil as needed so the rice separates and caramelizes lightly.
- Return the shrimp and vegetables to the rice, drizzle with soy sauce and sesame oil, and toss until everything is evenly coated and heated through.
- Create a well in the center of the rice, add a little oil, pour in the beaten eggs, scramble them, and then mix them through the rice until fully incorporated. Season with salt and pepper to taste and serve hot.
Nutrition Information
Amount per serving (estimate): Calories 152; Total Fat 7g; Saturated Fat 1g; Cholesterol 38mg; Sodium 324mg; Carbohydrates 17g; Fiber 1g; Sugar 4g; Protein 6g.
Nutrition data is an estimate. Consult a qualified source if you need exact values for medical or dietary needs.