A flavorful and savory Japanese-inspired dish made with succulent hibachi-style shrimp, stir-fried rice, vegetables, and soy-based seasoning.

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Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove and set aside.
In the same skillet, add another tablespoon of oil. Add chopped onions and garlic; sauté until fragrant, about 2 minutes.
Add peas and carrots; cook until tender, about 3 minutes.
Push vegetables to the side and pour in the beaten eggs. Scramble and cook until set.
Add cooked rice to the skillet and mix everything together.
Drizzle with sesame oil, soy sauce, and oyster sauce (if using). Stir well to combine.
Add cooked shrimp back to the skillet and toss everything together.
Stir in butter and adjust seasoning with salt and pepper.
Garnish with chopped green onions before serving.