Shrimp Garlic Fried Rice (Printable View)

Tender shrimp with garlic, fluffy jasmine rice, fresh vegetables, and aromatic soy-based sauce. Ready in just 30 minutes.

# 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

# 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 just cooked through. Remove shrimp from the wok and set aside on a plate.
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, stirring frequently.
04 - Add the cooked rice to the wok, breaking up any clumps with a spatula. Stir-fry for 2 minutes until the rice is heated through and slightly toasted.
05 - Add soy sauce, oyster sauce, sesame oil, and white pepper. Toss well to coat the rice evenly, ensuring every grain is seasoned.
06 - Stir in the peas and most of the spring onions, reserving some for garnish. Return the shrimp to the wok and fold gently to combine. Cook for 1–2 minutes until everything is hot throughout.
07 - Taste and adjust seasoning if needed. Serve immediately, garnished with extra spring onions and lime wedges if desired.

# Expert Advice:

01 -
  • The secret lies in using day-old rice that drinks up all those savory sauces without turning mushy, something I learned after many soggy attempts.
  • Every forkful delivers that perfect balance of tender shrimp, aromatic garlic, and colorful vegetables, creating a complete meal in just one pan.
02 -
  • Never crowd your pan with too much shrimp at once or they'll steam instead of developing that beautiful caramelization.
  • The wok should be hot enough that you hear a satisfying sizzle when ingredients hit the surface, something I neglected in my early attempts that resulted in soggy, flavorless rice.
03 -
  • Freeze uncooked rice in portion-sized containers specifically for making fried rice later, saving you from having to plan a day ahead.
  • The wok should be so hot that ingredients sizzle immediately but not smoke, finding this perfect temperature zone took me years to master but makes all the difference.
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