Shrimp Garlic Fried Rice (Printable)

Tender shrimp and aromatic garlic transform fluffy jasmine rice into this savory Asian-inspired wok dish, ready in just 30 minutes.

# What You Need:

→ Seafood

01 - 10 oz raw shrimp, peeled and deveined

→ Rice

02 - 4 cups cooked jasmine rice, chilled and preferably day-old

→ 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 shrimp dry and season lightly with a pinch of salt.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Sauté shrimp for 2 to 3 minutes until pink and just cooked. Remove and set aside.
03 - In the same wok, heat remaining 1 tablespoon vegetable oil. Cook onion, carrot, and garlic for 2 to 3 minutes until softened and fragrant.
04 - Add chilled jasmine rice, breaking up any clumps with a spatula. Stir-fry for 2 minutes until heated through.
05 - Pour in soy sauce, oyster sauce, sesame oil, and white pepper. Toss thoroughly to coat rice evenly.
06 - Stir in peas and most of the spring onions. Return shrimp to wok, gently folding ingredients together. Cook 1 to 2 minutes until heated through.
07 - Adjust seasoning as needed. Serve immediately garnished with extra spring onions and lime wedges if desired.

# Expert Suggestions:

01 -
  • It transforms humble leftovers into something that feels like a treat
  • The whole dish comes together in thirty minutes with minimal cleanup
02 -
  • Never use freshly cooked rice because the excess moisture will make your fried rice gummy and clump together in the wok
  • Let your wok get properly hot before adding ingredients, otherwise you will end up steaming everything instead of stir frying
03 -
  • Spread your cooked rice on a baking sheet and refrigerate it uncovered for at least a few hours, or ideally overnight, to dry it out properly
  • Cook your shrimp just until they turn pink because they will continue cooking briefly when you return them to the wok at the end
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