Hibachi Dinner

Hibachi with Fried Rice and Yum Yum Sauce

Hibachi with Fried Rice and Yum Yum Sauce

GF/DF/Whole30 option/Paleo option/Keto option

Ingredients:

For the Hibachi:

2 tbsp. avocado oil or ghee, divided

1 lb. chicken breast, steak, or shrimp

salt and pepper

1 yellow or white onion, thinly sliced

2 zucchini or yellow squash, cut into sticks about ½” wide and 3” long

2 large carrots, cut into sticks about ½” wide and 3” long

1 cup sliced mushrooms

1 clove garlic, minced

¼ cup coconut aminos, Bragg’s liquid aminos, or low-sodium soy sauce

sesame seeds for garnishing

For the Fried Rice:

1 bag frozen cauliflower rice or cooked white or brown rice

1 tbsp. ghee or avocado oil

1 clove garlic, minced

2 tbsp. chopped green onions

¼ cup coconut aminos, Bragg’s liquid aminos, or low-sodium soy sauce

2 eggs, whisked

For the Yum Yum Sauce:

½ cup mayonnaise

1 tbsp. tomato paste

2 tsp. coconut sugar (leave out for Whole30/Keto)

1 clove garlic, grated

1 tsp. paprika

1 tsp. onion powder

¼ tsp. salt

¼ tsp. cayenne pepper

1-2 tbsp. water

optional: sriracha for added spice

Directions:

Make the Yum Yum Sauce by mixing all ingredients together and keep in the refrigerator until ready to eat.

If using chicken or steak, cut into bite sized cubes. If using shrimp, peel and devein them. Season your protein with salt and pepper. Prepare vegetables as mentioned in the ingredient list.

In a large skillet, heat half of the oil or ghee over medium heat. Add in your protein, being careful not to crowd and working in batches if necessary. If using chicken or steak, cook until browned on each side. If using shrimp cook about 1 minute on each side until they are just pink. Transfer your cooked protein to a plate.

Add the remaining tablespoon of oil or ghee to the pan and add in the onions, zucchini, carrots and mushrooms. Once they become tender, about 4 minutes, add in the garlic and coconut aminos and cook for one minute longer.

Return the protein to the pan, toss, and allow to reheat for a couple of minutes. Transfer hibachi mixture to a plate and keep warm.

Make the rice by heating the ghee or oil in the same pan. Add the rice and stir occasionally until warmed through, about 3 minutes. Add in the garlic, green onions, and coconut aminos and cook one minute longer.

Move the rice to the edges of the pan, leaving a well in the center. Pour in the whisked eggs and immediately start scrambling. Once they are no longer watery, begin to incorporate the rice mixture. Mix well until combined fully.

Plate the hibachi and rice and garnish with sesame seeds. Serve with Yum Yum Sauce!