Shrimp Garlic Fried Rice (Printer view)

Tender shrimp with garlic-infused jasmine rice, vegetables, and soy-based aromatics. Ready in 30 minutes for weeknight dinners.

# 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 tbsp soy sauce
09 - 1 tbsp oyster sauce
10 - 1 tsp sesame oil
11 - 1/2 tsp white pepper
12 - 2 tbsp vegetable oil

→ Optional Garnishes

13 - Extra sliced spring onions
14 - Lime wedges

# Directions:

01 - Pat the shrimp dry and season lightly with a pinch of salt.
02 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes until pink and just cooked through. Remove shrimp and set aside.
03 - In the same wok, add the remaining 1 tablespoon vegetable oil. Sauté the onion, carrot, and garlic for 2–3 minutes until softened and fragrant.
04 - Add the 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 the rice evenly.
06 - Stir in the peas and most of the spring onions. Return the shrimp to the wok and fold gently to combine. Cook for 1–2 minutes until everything is hot.
07 - Taste and adjust seasoning if needed. Serve immediately, garnished with extra spring onions and lime wedges if desired.

# Expert Suggestions:

01 -
  • It turns yesterday's plain rice into something you'll actually crave.
  • The garlic and shrimp combo smells so good your neighbors might knock.
  • You can have dinner on the table faster than any delivery app.
  • It's flexible enough to handle whatever vegetables are hiding in your crisper.
02 -
  • Day-old rice is non-negotiable, freshly cooked rice turns gummy and clumpy no matter how hard you stir.
  • Don't crowd the pan with shrimp or they'll steam instead of getting that nice seared edge.
  • Add the sauces after the rice is hot and slightly toasted, it helps them coat evenly without making things soggy.
03 -
  • Use the highest heat your stove can handle, fried rice needs that intense heat to develop flavor without steaming.
  • Don't stir constantly, let the rice sit for a few seconds between tosses so it can develop those slightly crispy, toasted bits.
  • Taste as you go and adjust the soy sauce and sesame oil at the end, everyone's preference for saltiness is different.
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