There are just 15 minutes between you and the best rice you’ve ever had.
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hellmann's, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, Kikkoman soy sauce, kosher salt, Kraft, land o lakes butter, Libby, mayonnaise, McCormick spices, Morton salt, nakano, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, shrimp fried rice, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
My husband and I love going to a local hibachi restaurant. He took me there for the first time right after we were married and I absolutely loved it. I had never been to a place like that. They had the most delicious fried rice, but even better- the shrimp sauce that goes with it. Oh my goodness, I just wanted to take a bottle home and top it over everything.
The sauce is a mix of mayo, paprika and sugar along with some secret ingredients that make it the best sauce ever for any type of rice. Drizzle this deliciousness over the veggie tossed rice which has been perfectly fried in a nice slab of butter and you’ll never want a different meal. You’ll find the secret ingredients below!
Recipe and photo courtesy of Sophia Inza.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.
Quick Tip: Do not use margarine for this recipe. It doesn’t fry the rice as nicely as butter does. And feel free to add more butter to the recipe. The listed amounts are minimum, but adding more makes it so much better.