---
title: "Hibachi-Style Mushroom Stir-Fry: Fried Rice & Yum Yum Sauce"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/hibachi-style-mushroom-stir-fry-6356ebf8993f15ad950d2483
servings: 2
time required: 35 minutes
difficulty: Medium
allergens:
  - Sesame
  - Soy
  - Wheat
  - Eggs
  - Milk
tags:
  - New
  - Veggie
  - Stir-Fry
  - Comfort Food
rating: 4.0
rating_count: 1700
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Some found it bland, while others enjoyed the savory mushrooms and zucchini. The yum yum sauce received mixed reviews.
  - theme: Ease of prep
    text: Cooking involved multiple pans and prep steps, but many felt the effort was worthwhile.
image: "https://images.recipes.furrysalamander.com/Stir%20Fry%20Recipes/Veggie/hibachi-style-mushroom-stir-fry.avif"
---
Wash and dry all produce. Bring @jasmine rice{1%cup} and @water{1¼%cups} to a boil in a #small pot{} with a pinch of @salt{1%tsp}. Once boiling, reduce to a simmer; cover and cook until tender ~{15%minutes}. Keep covered off heat until ready to use. Quarter @lemon{2%medium}. Trim and quarter @button mushrooms{8%oz}. Trim and halve @zucchini{2%medium} lengthwise, then cut crosswise into ½-inch half-moons. Peel and mince @garlic{4%cloves}. Roughly chop @shredded carrots{1%cup}. Thinly slice @scallions{3%stalks}, separating whites from greens.

In a #small bowl{}, combine @sesame dressing{2%tbsp}, @mayonnaise{3%tbsp}, @sriracha{1%tsp}, 2 tsp water, 1 tsp @pho stock concentrate{2%tsp}, 1 tsp @sugar{1%tsp}, and juice from one lemon wedge. Taste and season with salt and @pepper{½%tsp} to taste.

Heat a drizzle of @cooking oil{2%tbsp} in a #large pan{} over medium-high heat. Add mushrooms and zucchini; cook, stirring occasionally, until browned and tender ~{6%minutes}. Reduce heat to medium and stir in remaining pho stock concentrate and 2 TBSP @butter{2%tbsp}. Cook, stirring, until slightly thickened and veggies are coated ~{3%minutes}. Turn off heat. Squeeze over juice from one lemon wedge. Transfer to a plate; tent with aluminum foil to keep warm. Wash out pan.

In a second small microwave-safe bowl, combine garlic, 1 TBSP @olive oil{2%tbsp}, and ¼ tsp salt. Cover bowl with plastic wrap and microwave until garlic is fragrant ~{30%seconds}. Stir garlic oil and keep covered.

Fluff rice with a fork. Heat a drizzle of cooking oil in the same pan over medium-high heat. Add carrots, scallion whites, and @peas{1%cup}; cook, stirring occasionally, until lightly browned and softened ~{2%minutes}. Stir in garlic oil and rice; cook, stirring occasionally, until thoroughly combined ~{4%minutes}. Season fried rice with salt and pepper to taste.

Divide fried rice between plates. Top with stir-fry and drizzle with as much yum yum sauce as you like. Garnish with scallion greens. Serve with any remaining sauce and lemon wedges on the side.