Save Last Tuesday found me staring at a container of leftover rice and some shrimp that needed using, feeling entirely uninspired until I remembered my grandmother saying that the best meals often come from what you already have. That night I threw together this fried rice, and something about the way the garlic hit the hot oil made the whole apartment smell like a tiny restaurant in Chinatown. My roommate wandered in with a fork before I even finished plating, which is always the ultimate compliment.
I made this for dinner guests last month when someone casually mentioned they were craving Asian food but too tired for takeout. Watching their eyes light up when they took that first bite, and having them immediately ask for the recipe, reminded me why I keep coming back to this simple combination of flavors and textures.
Ingredients
- 300 g (10 oz) raw shrimp: Using day-old rice from the refrigerator is the secret to getting that perfect, slightly chewy texture instead of mushy grains that stick together
- 4 cups cooked jasmine rice: Cold rice from the refrigerator is absolutely essential here because fresh hot rice will turn into a sticky mess in your wok
- 1 medium carrot, diced: The sweetness from carrots balances the savory soy sauce and adds beautiful orange flecks throughout the dish
- 1 small onion, finely chopped: I use half vegetable oil and half sesame oil for that restaurant depth you cannot get from just one fat
- 3 spring onions, sliced: Fresh peas add little bursts of sweetness that make every bite interesting
- 1/2 cup frozen peas, thawed: Minced fresh garlic is nonnegotiable here because garlic powder will not give you that aromatic sizzle when it hits the hot oil
- 4 cloves garlic, minced: The soy sauce provides that deep umami base while oyster sauce adds a subtle sweetness and glossiness
- 2 tbsp soy sauce: Just a teaspoon of sesame oil at the end transforms the whole dish with its nutty, toasty aroma
- 1 tbsp oyster sauce: White pepper gives a gentle heat that lingers without the harshness of black pepper
- 1 tsp sesame oil: High smoke point oil prevents burning when you are stir frying at high temperatures
- 1/2 tsp white pepper: Fresh lime squeezed over the top right before serving brightens everything and cuts through the richness
- 2 tbsp vegetable oil: These add a fresh crunch and pop of green color that makes the dish look as good as it tastes
Instructions
- Prepare the shrimp:
- Pat your shrimp completely dry with paper towels and season with just a pinch of salt, which helps develop a nice sear later.
- Cook the shrimp:
- Heat one tablespoon of oil in your wok over medium-high heat until shimmering, then add the shrimp and cook for two or three minutes until they turn pink and opaque throughout.
- Sauté the aromatics:
- Using the same wok adds another layer of flavor, so add the remaining oil along with onion, carrot, and garlic, cooking until everything softens and your kitchen smells incredible.
- Add the rice:
- toss in your cold rice and break up any clumps with your spatula, then stir fry for two minutes until every grain is hot and coated in oil.
- Season the rice:
- Pour in the soy sauce, oyster sauce, sesame oil, and white pepper, tossing everything together until the rice takes on an even, appetizing brown color.
- Combine everything:
- Stir in the peas and most of the spring onions, then return the shrimp to the wok and fold everything together gently for one or two minutes until piping hot.
- Finish and serve:
- Taste your rice and adjust the seasoning if needed, then serve immediately with extra spring onions scattered on top and lime wedges on the side.
Save This recipe became my go-to after a particularly exhausting workday when I realized I could create something restaurant-worthy in less time than it would take for delivery to arrive. Now whenever friends say they are too tired to cook, I show up with the ingredients and we have the best time making this together while catching up.
Making It Your Own
The beauty of fried rice is how forgiving it is, and I have learned that almost any vegetable works beautifully here. Sometimes I toss in whatever needs using from my crisper drawer, from bell peppers to corn to baby spinach, and it always turns out delicious.
Perfecting Your Technique
Getting that elusive smoky flavor restaurants achieve comes from cooking over very high heat and letting the rice actually brown slightly against the wok. Do not be afraid of a little golden crust on some grains because that is where all the flavor lives.
Serving Suggestions
I love serving this with a simple cucumber salad dressed with rice vinegar to balance the warm, savory rice, or sometimes with crispy wonton strips for texture. A cold beer or dry white wine makes this feel like a proper weekend meal even on a Tuesday.
- Keep your components moving constantly in the wok
- Have all ingredients prepped before you turn on the heat
- Always taste before serving because every brand of soy sauce differs
Save There is something deeply satisfying about turning simple leftovers into a meal that makes people happy, and this shrimp garlic fried rice does exactly that every single time.
Recipe FAQs
- → Why use day-old rice?
Day-old, chilled rice has less moisture content, which prevents the dish from becoming mushy during stir-frying. The grains separate easily and develop that perfect fluffy texture with a slight chew that's characteristic of great wok-cooked rice.
- → Can I use fresh rice instead?
Freshly cooked rice can work if spread on a baking sheet and chilled for 1-2 hours to dry out slightly. The key is reducing surface moisture so grains don't clump together when hitting the hot wok.
- → What's the best way to prevent overcooked shrimp?
Cook shrimp just until they turn pink and opaque—about 2-3 minutes total. Remove them from the wok immediately and set aside, then add them back at the end to warm through. This prevents rubbery, tough texture.
- → Can I make this ahead of time?
Prepare all ingredients in advance and store separately. The actual cooking happens quickly, so it's best to stir-fry just before serving. Leftovers reheat well in a skillet over medium heat with a splash of water.
- → What vegetables work best in this dish?
Carrots, peas, and onions are classic choices that add sweetness and crunch. Feel free to add bell peppers, corn, bean sprouts, or bok choy. Just ensure all vegetables are diced uniformly for even cooking.
- → How do I achieve restaurant-style smoky flavor?
Use a well-seasoned wok or heavy skillet over high heat. Allow the oil to get smoking hot before adding ingredients. This creates wok hei—the prized smoky essence that defines professional stir-fried dishes.