Pin There's something magical about the sizzle when shrimp hits hot oil, that exact moment when you realize dinner is just fifteen minutes away. I discovered this garlic fried rice on a Tuesday evening when I had leftover jasmine rice and a handful of shrimp in the fridge, no real plan except to not order takeout again. The kitchen filled with this incredible garlicky aroma that made my partner peek in from the living room, and by the time I plated it up with those crispy spring onion bits scattered on top, I knew I'd stumbled onto something I'd make constantly.
I made this for my sister when she showed up unexpectedly on a Friday, claiming she was too tired to cook. Watching her face light up as she took that first bite, the way she automatically asked for another portion, that's when I understood why this recipe lives in my regular rotation. It's the rare meal that feels both indulgent and refreshingly light, exactly what you want when the week has worn you down.
Ingredients
- Raw shrimp, 300 g (10 oz), peeled and deveined: The smaller to medium ones cook fastest and stay tender; frozen works beautifully if you thaw them properly by letting them sit in the fridge overnight.
- Cooked jasmine rice, 4 cups (day-old and chilled): This is the secret weapon—day-old rice has lost enough moisture to fry perfectly without turning into a soggy clump; fresh rice will stick together no matter how hard you try.
- Carrot, 1 medium, diced: The natural sweetness balances the salty soy notes and adds a gentle crunch if you don't overcook it.
- Onion, 1 small, finely chopped: It becomes almost translucent and sweet when sautéed in that initial oil, building the flavor base for everything else.
- Spring onions, 3, sliced: Split these into white parts for cooking and green parts for garnish so you get both cooked mellow flavor and fresh bite.
- Frozen peas, 1/2 cup, thawed: They thaw in seconds from the residual heat and add sweetness and a pop of color without needing extra cooking time.
- Garlic, 4 cloves, minced: This is where the magic lives; fresh minced garlic releases oils that coat every grain of rice with aromatic intensity.
- Soy sauce, 2 tbsp: The salt and umami backbone of the entire dish; don't skimp on quality here because it genuinely matters.
- Oyster sauce, 1 tbsp: A subtle sweetness and depth that makes people wonder what you did differently when they taste it.
- Sesame oil, 1 tsp: Just a whisper of this nutty oil at the end transforms the whole thing from good to memorable.
- White pepper, 1/2 tsp: It adds a gentle warmth without the visible specks of black pepper, letting the sauce stay silky and unified in color.
- Vegetable oil, 2 tbsp (divided): Use a high-heat oil here; you need that initial blast to cook the shrimp properly and keep everything from sticking.
Instructions
- Prep and dry your shrimp:
- Pat them completely dry with paper towels and give them just a whisper of salt. Dry shrimp brown better and cook more evenly, plus the salt begins seasoning them from the inside.
- Sear the shrimp until blushed:
- Heat 1 tablespoon oil in your wok over medium-high heat until it's shimmering, then add the shrimp in a single layer and leave them alone for about 90 seconds before stirring. You'll see the color change from gray to that pale pink, which means they're just at the moment of perfection; overcooking them even slightly makes them rubbery.
- Build your flavor base:
- In that same wok, add the remaining oil and toss in the onion and carrot pieces, letting them soften for a couple of minutes until the kitchen smells like toasted sweetness. Add the garlic last and stir constantly for maybe 30 seconds so it perfumes the oil without browning and turning bitter.
- Break up and fry the rice:
- Add all your chilled rice and use a spatula to break up any clumps, pushing it against the hot wok sides to let some grains get lightly toasted. This takes about two minutes and transforms the texture from dense to light and separated.
- Add the sauces and seasonings:
- Pour in the soy sauce, oyster sauce, and sesame oil, stirring everything together until the rice glistens and turns golden from the sauces. Every grain should be coated, which takes about a minute of constant tossing.
- Finish and combine:
- Fold in the peas, most of the spring onion whites, and return the shrimp to the pan, gently stirring for just a minute or two until the heat brings everything to the same temperature. This gentle folding keeps the shrimp from breaking apart.
- Taste and serve:
- Give it a quick taste and add more soy sauce if it needs salt, or a splash more sesame oil if it needs depth. Plate immediately while everything is hot and scattered those reserved green spring onion bits on top for freshness and crunch.
Pin There was this one time I made this for my parents and my dad, who usually eats the same three things, asked for seconds and complimented the garlic. That quiet moment of approval meant more than any fancy meal ever could; sometimes the best food is the simplest one that reminds people why they love eating together.
Why Day-Old Rice Changes Everything
The reason day-old rice works so beautifully is that it loses enough moisture overnight to fry rather than steam, each grain staying separate instead of clumping together. Fresh rice has too much internal moisture, and even spreading it out on a pan won't help because that water needs somewhere to go, and it tends to make your rice soggy instead of crispy. If you're ever in a pinch and only have fresh rice, you can spread it on a sheet pan and put it in the fridge for a few hours, or even run a cool fan over it, but honestly the extra step isn't worth skipping the overnight method if you have the time.
The Shrimp Timing Secret
Shrimp cook so fast that most people overcook them without realizing it's even happening. The moment they turn from gray to that pale opaque pink, they're done, and just sitting in the residual heat of the pan continues cooking them a little more. I used to cook mine for a full three or four minutes and wondered why they were always slightly tough, until someone pointed out that I was actually cooking them twice—once in the pan and again when I added them back at the end. Now I remove them the instant they change color and keep them on a plate, returning them gently at the very end for just a minute to heat through.
Customizing Your Version
The beauty of fried rice is how it adapts to whatever you have on hand or whatever mood you're in. I've made this with chicken on nights when I didn't have shrimp, with extra garlic when I was feeling bold, and once with a fried egg cracked on top that made my roommate ask where I'd learned to cook like this. You can swap in different vegetables based on the season, use brown rice instead of white, or even add a little hot sauce if you want heat. The core method stays the same, and honestly that's what makes it such a reliable dish to return to again and again.
- Try a fried egg on top for richness, or a drizzle of sriracha if you want heat.
- Leftover cooked protein like chicken or tofu swaps in perfectly for shrimp.
- Fresh herbs like cilantro scattered at the end add brightness that surprises people.
Pin This is the kind of meal that quietly becomes a regular in your kitchen, the one you make when you want something delicious without the fuss. Every time you make it, you'll find your own small tweaks and preferences, and that's exactly how it should be.
Recipe Q&A
- → Can I use other proteins instead of shrimp?
Yes, chicken or tofu can be used as alternatives to shrimp for a different flavor and texture.
- → Why is day-old rice recommended?
Day-old rice is drier which helps prevent clumping and creates a better texture when stir-frying.
- → What gives this dish its distinctive aroma?
Garlic sautéed with onions and seasoned with sesame oil and pepper contributes to its fragrant and savory aroma.
- → Is it possible to make this dish spicier?
Yes, adding chili flakes or fresh chilies during cooking can increase the spice level according to taste.
- → What sides pair well with this dish?
Light vegetable stir-fries, crisp salads, or a chilled white wine like Sauvignon Blanc complement the flavors well.
- → Can frozen vegetables be used?
Frozen peas work well and can be added directly during cooking without thawing.