That looks like a fantastic Hibachi-style Shrimp Fried Rice! Cooking this on a flat-top griddle like the one in your photo is the secret to getting that perfect “yum yum” restaurant flavor and texture.
Based on the ingredients visible in your image, here is a recipe tailored for a griddle or large heavy skillet.
Ingredients
Category Ingredients
Protein 1 lb Large shrimp (peeled/deveined), diced chicken or pork (optional)
Grains 3-4 cups Cooked Jasmine rice (chilled overnight is best)
Vegetables 1/2 cup Peas, 1/2 cup Carrots (diced), 1/2 White onion (diced), 1/2 Bell pepper (diced)
Aromatics 3 cloves Garlic (minced), 1 tbsp Fresh ginger (minced)
Sauce/Fat 3 tbsp Butter, 2 tbsp Soy sauce, 1 tsp Sesame oil, Salt & Pepper
Instructions
Prep the Griddle: Heat your griddle to medium-high. Apply a thin layer of vegetable oil (as seen in your photo background).
Sauté the Veggies: Toss the onions, carrots, and peppers onto the heat. Cook for 3–4 minutes until softened. Add the peas last since they cook quickly. Move them to the cooler side of the griddle.
Sear the Proteins: Add a pat of butter and hit the shrimp with salt and pepper. Sear for about 2 minutes per side until pink and opaque. If you have leftover pork or chicken (like the darker bits in your photo), toss them on now to reheat and crisp up.
The Rice Flip: Clear a space, add more butter, and spread the cold rice out flat. Let it sit for a minute to get a slight “crunch” (the socarrat).
The Big Mix: Combine the rice, veggies, and protein. Drizzle the soy sauce, sesame oil, garlic, and ginger over the top. Toss everything vigorously for 2–3 minutes using your spatulas.
Finish: Taste and add a pinch of sugar or extra soy sauce if needed. Remove from heat immediately to keep the shrimp tender.
Pro Tips for This Specific Dish
The Rice is Key: Never use freshly cooked, warm rice. It will turn into mush. If you’re in a hurry, spread fresh rice on a baking sheet and put it in the freezer for 15 minutes to dry it out.
High Heat: You want the rice to “dance” (pop) on the griddle. That’s the sign of a perfect sear.
Garlic Butter: Many Japanese steakhouses use a pre-mixed garlic butter. You can make this by mashing minced garlic into softened butter before you start.
