What is a good recipe for hibachi rice, shrimp, and veggies?

Benihana Hibachi Chicken with Mushrooms and Zucchini





4 boneless, skinless chicken breast halves [The recipe suggests you slice them into bite-sized pieces; I sliced the breasts horizontally, into cutlets, and cooked them that way]





2 medium zucchini, sliced in bite-sized pieces [I sliced them into half-moons, about 1/2-inch thick]





2 cups sliced mushrooms





vegetable oil





soy sauce





butter





salt, pepper to taste





2 teaspoons lemon juice





Pour 1 Tbs oil in a large frying pan over medium-high heat. Add chicken breasts and cook on one side until browned. Flip, then add 1 Tbs butter, 1 Tbs soy sauce, and a dash of salt and pepper. Cook until no longer pink in the middle and browned on both sides. Add lemon juice, give pan a swirl, then remove chicken from pan and cover with foil. Add 1 Tbs butter to empty pan, then add zucchini and 1 Tbs soy sauce (or more to taste), and a dash of salt and pepper. Saute zucchini, stirring frequently, until crisp-tender (or softer, if that's how you like them). Remove from pan, cover with foil. Then add 1 more Tbs butter (or less, if you are so inclined鈥攖his recipe is forgiving) to pan, add mushrooms, and sprinkle the tiniest bit of soy sauce over them. Add a dash of salt and pepper, then saute until golden (but still moist). On large serving plate, pile chicken, mushrooms, and zucchini separately and decoratively. Serve with Fried Rice.





Japanese Fried Rice


Benihana Japanese Fried Rice





2 cups cooked rice, cooled to room temperature [I used the rice that came with our Chinese take-out a few days earlier]





2 eggs, beaten





vegetable oil





1 cup frozen peas [I include it here because next time, I will add them to the dish!]





1 cup diced carrots





1/2 cup diced onion (1/2 small onion)





1 1/2 Tbs butter





2 Tbs soy sauce





salt, pepper to taste





Scramble eggs in a little bit of oil over medium heat, stirring often to chop chunks of egg into small bits with your spatula. Place rice in large mixing bowl, then add peas, carrots, eggs, and onion to bowl and toss ingredients together. Melt butter in large frying pan over medium-high heat, then dump rice mixture into pan and add soy sauce and salt and pepper to taste. Cook 6-8 minutes, stirring often. Taste once before removing from pan, adding more butter or soy sauce as desired. Serve with Hibachi Chicken and vegetables.


http://www.redbookmag.com/recipes-home/b鈥?/a>


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Hibachi Grilled Shrimp and Vegetables This is a wonderful recipe that is a meal unto itself. Serve with rice and you鈥檙e really set to go. The fresh veggies and seasoned shrimp create a wonderful flavor combo.





Ingredients





Marinade and Shrimp





1 cup olive oil





1/3 cup copped fresh parsley (straight variety)





1 lemon, juiced





2 tablespoons hot pepper sauce





3 cloves minced garlic





1 tablespoon tomato paste





1 teaspoon dried oregano





1 teaspoon dried basil





1 teaspoon salt





1 teaspoon ground black pepper





2 pounds large shrimp (about 48), peeled and deveined with tails attached





12 skewers


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Vegetables





1 large green bell pepper, cut into two-dozen squares





1 large red bell pepper, cut into two-dozen squares





2 dozen shitake mushroom caps





1 large yellow onion, cut into one-dozen wedges





1 dozen cherry tomatoes





戮 cup olive oil





Directions for Shrimp





Take a mixing bowl and combine in this order olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, basil, salt and black pepper. Whisk until blended. Reserve about 录 cup of the marinade in a glass or ceramic container and use later for basting. Place shrimp in a large, resealable bag and then pour in marinade. Seal bag and place in refrigerator for two hours.





Directions for Vegetables





Wash and dry all veggies and then cut as indicated above, making sure all pieces of the same variety are about equal in size. Put olive oil in a bowl and mix in vegetable, making sure all pieces are coated.





Putting Kabobs Together





Prior to putting kabobs together, start heating grill. Place shrimp on skewers, alternating with vegetables. The shrimp should be strung by putting shrimp on skewer through tail and then head. Per skewer there should be four shrimp, two pieces of red pepper, two pieces of green pepper, 2 mushroom caps, 1 tomato and 1 onion wedge. Discard marinade.





Grilling





Brush grill grate lightly with oil. Cook kabobs about five minutes on each side, until shrimp is opaque, basting frequently with reserve marinade. (Do not over cook shrimp; they will be dry.)





These shrimp will be flavorful and the crunchy veggies will retain their crunch while the mushroom caps will create a nice smoky flavor on whatever they interact with on the kabob.


http://littlefire.biz/blog/?p=20


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