Shrimp Garlic Fried Rice (Printable)

Tender shrimp sautéed with garlic, tossed with fluffy jasmine rice, vegetables, and savory soy sauce.

# What You'll Need:

→ Seafood

01 - 10 oz raw shrimp, peeled and deveined

→ Rice

02 - 4 cups cooked jasmine rice, preferably day-old and chilled

→ Vegetables

03 - 1 medium carrot, diced
04 - 1 small onion, finely chopped
05 - 3 spring onions, sliced
06 - 1/2 cup frozen peas, thawed

→ Aromatics & Sauces

07 - 4 cloves garlic, minced
08 - 2 tablespoons soy sauce
09 - 1 tablespoon oyster sauce
10 - 1 teaspoon sesame oil
11 - 1/2 teaspoon white pepper
12 - 2 tablespoons vegetable oil

→ Optional Garnishes

13 - Extra sliced spring onions
14 - Lime wedges

# Directions:

01 - Pat the shrimp dry with paper towels and season lightly with a pinch of salt.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add shrimp and cook for 2-3 minutes until pink and just cooked through. Remove from wok and set aside.
03 - In the same wok, add remaining 1 tablespoon vegetable oil. Sauté onion, carrot, and garlic for 2-3 minutes until softened and fragrant.
04 - Add rice, breaking up any clumps with a spatula. Stir-fry for 2 minutes until heated through.
05 - Add soy sauce, oyster sauce, sesame oil, and white pepper. Toss well to coat rice evenly.
06 - Stir in peas and most of spring onions. Return shrimp to wok and fold gently to combine. Cook for 1-2 minutes until everything is heated through.
07 - Taste and adjust seasoning if needed. Serve immediately, garnished with extra spring onions and lime wedges if desired.

# Expert Advice:

01 -
  • This dish comes together in just 30 minutes but tastes like youve been layering flavors all day – perfect for those evenings when cooking feels like too much effort but takeout feels like giving up.
  • The combination of tender shrimp and crispy rice edges creates this magical textural contrast that somehow makes leftovers taste even better for lunch tomorrow.
02 -
  • The first time I made this, I used freshly cooked rice and ended up with a gummy mess – refrigerating rice overnight allows the grains to dry out and firm up, creating that distinct chewy-crispy texture that defines great fried rice.
  • I once accidentally overcooked the garlic before adding other ingredients, and the bitter taste ruined the entire dish – now I keep the heat moderate and add the garlic after the onions have softened slightly.
03 -
  • I sometimes crush a chicken bouillon cube and sprinkle the powder over the rice before adding liquid sauces – this creates these intensely flavored pockets throughout the dish that make people wonder how something so simple tastes so complex.
  • For a golden color and subtle richness, beat an egg with a teaspoon of water and drizzle it over the hot rice while stirring continuously – the egg creates a silky coating on each grain rather than forming distinct scrambled pieces.
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