Shrimp Garlic Fried Rice (Printable)

Sautéed shrimp and garlic mixed with aromatic jasmine rice and veggies for a fast, savory meal.

# Components:

→ 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

# Method:

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 to 3 minutes until pink and just cooked through. Remove shrimp and set aside.
03 - In the same wok, add the remaining 1 tablespoon of vegetable oil. Sauté the onion, carrot, and garlic for 2 to 3 minutes until softened and fragrant.
04 - Add the cooked 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 to 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 Advice:

01 -
  • It tastes like you've been cooking all day, but you'll have it on the table in under 30 minutes.
  • The shrimp stays tender and the rice gets this incredible toasted quality that reheated rice just doesn't have on its own.
  • You can throw almost any vegetable into it and it somehow always works beautifully.
02 -
  • Day-old rice is absolutely essential—I learned this the hard way by using fresh rice and ending up with a mushy, clumpy mess that looked nothing like what I intended.
  • Don't overcrowd the wok or the shrimp will steam instead of sear, and the rice won't toast properly, so work in batches if needed.
  • The moment everything is hot, get it on the plate—overcooked fried rice tastes tired and the shrimp can go rubbery.
03 -
  • Keep your wok or skillet screaming hot the entire time—low heat is the enemy of good fried rice and will result in a steamed, soggy dish instead of one with those little toasted bits.
  • Have all your ingredients prepped and within arm's reach before you start cooking because once you begin, it moves fast and you won't have time to chop anything.
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