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Hibachi Shrimp Fried Rice Bowl
Chef Tracey combines three beloved Japanese classics in one delightful, family-favorite meal. First, the base: Savory fried rice studded with tender-crisp broccoli, carrot, onion, and zucchini. Next, the topping: Smoky, succulent grilled shrimp glazed in a garlicky, umami-rich soy sauce. And finally: The Yum Yum Sauce that brings the dish together with its signature creamy, tangy, and sweet notes. Go ahead and put this one on repeat.
Nutritional facts
Protein
35g
Carbs
154g
Calories
1210
Fat
47g
Ingredients
ButterCarrotsBroccoli Garlic PowderShrimpBlack PepperGarlicEggSugarZucchiniOnionLight Soy SauceJasmine RiceMayonnaiseApple Cider VinegarKetchupCanola OilSoy SaucePaprika
Reviews
4.3
Based on 114 reviews
Rice and sauce were tasty, but my shrimp wasn鈥檛 prepared as pictured. It was cooked, but maybe just steamed? It had no grill marks or any seasoning like the ones pictured.
Jackie Dalia 路 01/17/25
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About Tracey Bloom
Tracey Bloom, an Executive Chef currently residing in Atlanta, GA, hails from Shortsville, NY. With a degree from the Culinary Institute of America, she embarked on her culinary journey as the opening Pastry Chef at Sia鈥檚 Restaurant in Duluth, GA, and later joined the Buckhead Life Restaurant Group, honing her skills at 103 West under Chef Gary Donlick.
Known for her expertise in both sweet and savory culinary arts, Tracey has held various roles, including Sous Chef at establishments like Asher Restaurant, Oscar鈥檚 Restaurant, and Luma. Recognized as one of the "Top 25 Chefs in Atlanta" in 2008.
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