Yields: 3-4 servings | Cook Time: 30 minutes
4 c. Cooked Rice (for best results use cold leftover rice)
2 Tbsp. Vegetable Oil
2 Tbsp. Sesame Oil
2 Tbsp. Garlic, minced
½ c. Onion, diced
¼ c. Carrot, diced
¼ c. Celery, sliced
½ c. Assorted Veggies (peas, broccoli, peppers mushrooms, etc.)
½ c. Cooked Shrimp
½ c. Cooked Beef
1 Egg, beaten
3 Tbsp. Soy Sauce
¼ c. Gojo Hibachi Yellow Sauce
Salt & Pepper, to taste
Heat large skillet or wok over medium high heat. Add oils.
Once the oil shimmers, add onion, garlic, carrots and celery. Cook until the onion is translucent.
Add remaining vegetable, shrimp and beef. Cook until tender but still a little crunchy. Create a well with the veggies and crack the egg in the center. Scramble until cooked through.
Add cooked rice, Gojo Hibachi Yellow Sauce, soy sauce, and salt & pepper to taste, gently toss and cook until mixed and heated through.