Japanese Shrimp Fried Rice with Yum Yum Sauce
This Japanese Shrimp Fried Rice is quick, flavorful, and perfect for busy weeknights.Cold cooked rice gives the dish the best texture and prevents it from becoming mushy.Juicy shrimp, egg, peas, carrots, and onions create a colorful and satisfying meal.Soy sauce, sesame oil, garlic, and butter provide rich hibachi-style flavor.Creamy homemade Yum Yum Sauce adds a sweet, tangy, and slightly smoky finish.Serve it hot as a complete meal or alongside your favorite Japanese-inspired dishes.
Ingredients
For the Shrimp Fried Rice
- 3 cups cooked and chilled white rice, preferably day-old
- 1 pound medium shrimp, peeled, deveined, and tails removed
- 2 large eggs
- 2 tablespoons butter
- 1 tablespoon neutral cooking oil
- 1 small onion, finely diced
- 1 medium carrot, finely diced
- ½ cup frozen peas
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- ½ teaspoon freshly ground black pepper
- ½ teaspoon salt, or to taste
- 2 green onions, finely sliced
For the Yum Yum Sauce
- ½ cup mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 teaspoon melted butter
- 1–2 teaspoons water, as needed
- A small pinch of cayenne pepper, optional
Instructions
Prepare the Yum Yum Sauce
- Add mayonnaise, ketchup, rice vinegar, sugar, garlic powder, smoked paprika, and melted butter to a small bowl.Whisk everything together until smooth and creamy. Add a little water if the sauce is too thick.Taste and adjust the sweetness, tanginess, or spice according to your preference. Cover and refrigerate while preparing the fried rice.
Prepare the Shrimp
- Pat the shrimp completely dry using paper towels. This is important because excess moisture can prevent the shrimp from getting a nice sear.Season lightly with salt and black pepper.Heat a large wok or skillet over medium-high to high heat. Add the cooking oil and shrimp.Cook for approximately 1–2 minutes per side, or until the shrimp become pink, opaque, and just cooked through.Transfer the shrimp to a plate and set aside.
Cook the Eggs
- Add 1 tablespoon of butter to the same skillet.Crack the eggs into the pan and gently scramble them until just cooked.Remove the eggs and set them aside with the shrimp.
Cook the Vegetables
- Add the remaining butter to the skillet.Add the diced onion and carrot. Stir-fry for approximately 2–3 minutes until the vegetables begin to soften.Add the peas and minced garlic. Cook for another 30–60 seconds, being careful not to burn the garlic.
Add the Rice
- Add the chilled cooked rice to the hot skillet.Use a spatula to break apart any large clumps. Spread the rice across the pan and allow it to cook undisturbed for about 30 seconds before tossing.Continue stir-frying for 2–3 minutes until the rice becomes hot and slightly toasted.
Season the Fried Rice
- Drizzle the soy sauce around the hot sides of the pan rather than pouring it directly onto one area of the rice.Add sesame oil and black pepper.Toss everything together until the rice is evenly seasoned.
Add Shrimp and Egg
- Return the cooked shrimp and scrambled egg to the skillet.Toss everything together over high heat for another 1–2 minutes.Add sliced green onions and sesame seeds if desired.Taste and adjust the seasoning.
Serve
- Transfer the hot shrimp fried rice to serving bowls or plates.Drizzle with Yum Yum Sauce or serve the sauce on the side for dipping.For a restaurant-style presentation, place the fried rice in a small bowl, gently press it down, and invert it onto the serving plate.Serve immediately while hot.
Notes
- Use cold rice: Day-old refrigerated rice gives the best fried-rice texture.
- Dry the shrimp: Pat shrimp dry before cooking to encourage browning.
- Keep the pan hot: High heat helps create the characteristic stir-fried flavor.
- Do not overcrowd the pan: Cook in batches if your skillet is small.
- Use cooked shrimp carefully: Shrimp can become rubbery if overcooked.
- Adjust soy sauce: Different soy sauces vary considerably in saltiness.
- Yum Yum Sauce is flexible: Adjust the sweetness, acidity, and spice to your taste.