Best 6 Japanese Shrimp Fried Rice With Yum Yum Sauce Recipes

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Are you craving a delectable and flavorful dish that blends Japanese and American cuisines? Look no further than Japanese shrimp fried rice with yum yum sauce! This tantalizing dish combines the savory flavors of shrimp, fluffy fried rice, and a creamy, tangy yum yum sauce. With its vibrant colors and irresistible aroma, this dish is sure to satisfy your taste buds and leave you craving more. Get ready to embark on a culinary journey as we guide you through the steps of creating this mouthwatering dish in the comfort of your own kitchen.

Let's cook with our recipes!

HIBACHI-STYLE FRIED RICE WITH YUM YUM SAUCE



Hibachi-Style Fried Rice with Yum Yum Sauce image

Try this hibachi-style fried rice with yum yum sauce if you're craving some and don't want to spend that much money at a Japanese Steakhouse.

Provided by The Cooking Jar

Time 15m

Yield 4

Number Of Ingredients 19

4 cups cooked white rice
1/2 medium yellow onion chopped
1 tablespoon garlic, minced/ 2-3 cloves garlic/minced
2 large eggs
1 cup frozen peas and carrots
2 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons butter
Salt and pepper to taste
1 cup mayonnaise
1 tablespoon butter, melted
1/2 tablespoon Sriracha sauce/ketchup
1/4 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/8 teaspoon cayenne pepper
1 tablespoon sugar
1 tablespoon mirin (optional)
1-2 tablespoons water, add until desired consistency

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.

Nutrition Facts : ServingSize 1 serving of fried rice, Calories 373 calories, Sugar 5.3 g, Sodium 265.8 mg, Fat 8.7 g, SaturatedFat 4.5 g, TransFat 0 g, Carbohydrate 62.9 g, Fiber 1.7 g, Protein 9.2 g, Cholesterol 108.3 mg

JAPANESE SHRIMP FRIED RICE WITH YUM YUM SAUCE



Japanese Shrimp Fried Rice with Yum Yum Sauce image

Best shrimp fried rice I've ever made or had! The yum yum sauce tastes better if made the day before, so the flavors can marry.

Provided by doingdirt

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 50m

Yield 6

Number Of Ingredients 20

2 cups uncooked jasmine rice
3 cups water
3 tablespoons vegetable oil, divided
1 sweet onion, chopped
2 cloves garlic, crushed and minced
1 (16 ounce) package frozen peas and carrots
4 tablespoons butter, divided
2 eggs
4 tablespoons oyster sauce
3 tablespoons soy sauce
1 lemon, juiced, divided
salt and pepper to taste
1 pound uncooked medium shrimp, peeled and deveined
1 cup mayonnaise
3 tablespoons water
2 tablespoons paprika
1 teaspoon ginger paste
1 teaspoon white sugar
½ teaspoon garlic powder
salt and pepper to taste

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.

Nutrition Facts : Calories 785 calories, Carbohydrate 70.2 g, Cholesterol 211.3 mg, Fat 46.7 g, Fiber 5.5 g, Protein 23.1 g, SaturatedFat 11.1 g, Sodium 982.5 mg, Sugar 3.3 g

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



Japanese Steak House Yum Yum Sauce For Shrimp Recipe - (4.3/5) image

Provided by kayjayjohnson

Number Of Ingredients 7

1 1/4 cup Hellman's Mayo
1/4 cup water
1 tablespoon Contadina Tomato Paste (unseasoned)
1/2 teaspoon garlic powder
1 teaspoon sugar
1 teaspoon paprika
Pinch of cayenne

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



Yum Yum Sauce image

This mayonnaise-based Japanese steakhouse sauce tastes glorious with grilled shrimp, chicken and vegetables, or drizzled over a plate of fried rice. Slather it on a burger, use it as a dipping sauce for fried tofu, French fries and pizza crusts, or even as a salad dressing for crunchy iceberg, romaine or Little Gem lettuce. An all-purpose sauce for everyday pleasure, yum yum sauce should taste balanced with savoriness, sweetness and a touch of acid and gosoham, the Korean word often used to describe the nuttiness of sesame oil. Remember to salt generously so all the flavors can shine.

Provided by Eric Kim

Categories     condiments

Time 5m

Yield About 3/4 cup

Number Of Ingredients 8

1 teaspoon garlic powder
1/2 teaspoon sweet paprika
1 tablespoon warm water
1/2 cup mayonnaise
1/4 cup ketchup
2 teaspoons rice vinegar
1 teaspoon toasted sesame oil
Salt

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"



Copycat Kobe Style Fried Rice With

Kobe is a Japanese restaurant from my hometown. I got this recipe from a cookbook called Hometown Cooking with Bank of Granite and credit is given to Robin Powell. I normally double the rice (it's that good!) and 1/2 the "shrimp sauce" as it goes a long way. I am listing it here exactly as it is printed. PS- Shrimp Sauce is Kobe's name for it there is no shrimp anywhere near it. I serve it with Recipe #186388.

Provided by Chefcrystal

Categories     White Rice

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 17

2 cups cooked rice, cooled
1/4 cup frozen peas
1/4 cup frozen corn
1/4 cup carrot, cut into pea size pieces
1 small onion, finely chopped
1 -2 tablespoon soy sauce
1 tablespoon butter
1/2 quart dukes mayonnaise (any brand will do)
1/2 teaspoon garlic powder
1/16 teaspoon Tabasco sauce
3/4 teaspoon paprika
1/4 teaspoon white pepper
6 1/2 ounces water
1 dash salt
1 1/2 tablespoons catsup
1/4 teaspoon black pepper
6 teaspoons sugar

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



Shrimp Fried Rice image

Inspired by the fire-kissed flavor of Japanese steakhouse and hibachi fare, especially at the Kani House restaurants in Georgia, this quick fried-rice dish is a veritable comfort. Frying the shrimp first in oil, just until they're cooked, and reserving them to add back at the end means they stay tender. Plus, you're left with the most aromatic shrimp oil in which to fry the rice and vegetables. The shortcut of bagged frozen mixed vegetables comes in handy here, not least because they need only to be thawed by the skillet's high heat. The yum yum sauce, a mayo-ketchup dipping sauce that is ordinarily reserved for grilled hibachi meats, tastes fabulous splattered over the finished rice - not unlike how the artist Jackson Pollock flung paint on canvas.

Provided by Eric Kim

Categories     dinner, easy, lunch, weeknight, grains and rice, seafood, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

1/4 cup olive oil, plus more as needed
1 pound peeled and deveined medium shrimp, thawed if frozen
Salt
1/2 teaspoon garlic powder
1 medium onion, diced
1 1/2 cups frozen mixed vegetables (any mix of carrots, peas, corn and green beans)
6 cups cooked jasmine or other long-grain white rice, preferably cold and day-old
1/4 cup soy sauce, or to taste
2 tablespoons unsalted butter
4 large eggs
Yum Yum Sauce, for serving

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.

Tips:

  • Use day-old rice for the best texture.
  • Cook the shrimp in a single layer in a hot skillet to prevent them from steaming.
  • Add the vegetables to the skillet in the order of their cooking times, starting with the hardest vegetables.
  • Stir-fry the rice until it is evenly coated with the sauce.
  • Serve the shrimp fried rice immediately with yum yum sauce.

Conclusion:

Japanese shrimp fried rice is a quick and easy weeknight meal that is sure to please the whole family. With its flavorful combination of shrimp, vegetables, and rice, this dish is a delicious and satisfying meal. Serve it with yum yum sauce for an extra special treat.

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