Shrimp Garlic Fried Rice (Print Version)

Garlic shrimp tossed with jasmine rice, vegetables, and aromatic sauces. An easy 30-minute Asian fusion main dish.

# 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

# How To Make It:

01 - Pat the shrimp dry with paper towels 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 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.

# Expert Tips:

01 -
  • It turns leftovers into something exciting without much effort or planning.
  • The garlic and sesame oil create a rich aroma that makes everyone gather in the kitchen.
  • You can swap proteins or vegetables based on whats in your fridge, and it still works beautifully.
  • Its ready in less time than it takes to order takeout, and tastes better too.
02 -
  • Day-old rice is not just a suggestion, its the secret to avoiding a sticky, clumpy mess in the wok.
  • Dont crowd the wok or the shrimp will steam instead of sear, cook in batches if you need to.
  • Taste before serving because soy sauce brands vary in saltiness, and you might need a splash more or a pinch of sugar to balance.
03 -
  • Keep your wok or skillet screaming hot throughout cooking, that high heat is what gives fried rice its signature smoky flavor.
  • Add the sesame oil at the end, not the beginning, so it stays fragrant and doesnt burn off.
  • If the rice starts sticking, drizzle a tiny bit of water around the edge of the wok and toss quickly to loosen it up.
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