Salmon and Shrimp Hibachi
Directions
- 1Add some diced onions to some melted butter in a wok.
- 2Throw in some peas and carrots and cook them down a bit.
- 3Add in your whisked eggs and cook until done.
- 4Add in some day-old white rice, soy sauce, oyster sauce, and sesame seed oil.
- 5Finish with black pepper for the perfect fried rice.
- 6For the white sauce, mix together mayonnaise, a little tomato paste, some melted butter, white sugar, garlic powder, paprika, rice wine vinegar, and black pepper.
- 7Season your salmon and shrimp with a mixture of salt, pepper, garlic powder, onion powder, and smoked paprika.
- 8Add the shrimp to a hot pan and cook for a couple of minutes, then set them aside.
- 9Add your salmon to the same pan and once you get a nice sear, throw on some soy sauce and brown sugar for sticky glaze salmon bites.
- 10Sauté the vegetables and set them aside.
- 11Assemble your bowl with the fried rice, salmon, shrimp, and sauteed vegetables, then top with the white sauce and green onions.
Ingredients
- 1 cup diced onions
- 2 tbsp melted butter
- 1 cup peas
- 1 cup carrots
- 3 whisked eggs
- 3 cups day old white rice
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 dashes sesame seed oil
- 1 pinch black pepper
- 1 cup mayonnaise
- 1 tbsp tomato paste
- 1 tbsp melted butter
- 1 tbsp white sugar
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tbsp rice wine vinegar
- 1 pinch black pepper
- 1 lb salmon
- 1 lb shrimp
- 1 pinch salt
- 1 pinch garlic powder
- 1 pinch onion powder
- 1 pinch smoked paprika
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 cup onions
- 1 cup zucchini
- 1 tbsp green onions
Equipment
woksmall bowllarge bowlfrying pantongsspoon