Shrimp Garlic Fried Rice (Print)

Jasmine rice combined with sautéed shrimp, garlic, veggies, and savory sauces for a quick, tasty dish.

# Ingredients:

→ 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

# Instructions:

01 - Pat shrimp dry and season lightly with salt.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add shrimp and cook 2-3 minutes until pink and cooked through. Remove and set aside.
03 - In the same wok, add remaining 1 tablespoon vegetable oil. Sauté onion, carrot, and garlic for 2-3 minutes until softened and fragrant.
04 - Add cooked jasmine rice, breaking up clumps with a spatula. Stir-fry for 2 minutes until heated through.
05 - Add soy sauce, oyster sauce, sesame oil, and white pepper. Toss to coat rice evenly.
06 - Stir in peas and most of the spring onions. Return shrimp to the wok and fold gently to combine. Cook 1-2 minutes until hot.
07 - Taste and adjust seasoning if necessary. Serve immediately garnished with extra spring onions and lime wedges.

# Pro Tips:

01 -
  • It comes together faster than you can order delivery, and tastes infinitely better.
  • The garlic and sesame create this umami depth that makes people ask for the recipe before they've even finished eating.
  • It's the kind of dish that works for a casual weeknight or when you need to impress without looking like you tried too hard.
02 -
  • Day-old rice is absolutely non-negotiable—I learned this the hard way by trying to shortcut with fresh rice and ending up with a sticky mess that no amount of stirring could fix.
  • Don't walk away once the shrimp hits the pan; the window between perfectly cooked and rubbery is about two minutes and happens fast.
  • The sesame oil goes in at the very end for maximum flavor impact; cooking it long destroys those nutty aromatic compounds you paid for.
03 -
  • Have everything prepped and ready before you start cooking because once that wok is hot, everything moves quickly and there's no time to chop while you're stirring.
  • If you want restaurant-style color and texture, crank your heat as high as your stove allows and don't be timid about letting the rice touch the hot wok surface—those little toasted bits are flavor gold.
  • Taste as you go and adjust the sauces to your preference; some people like more soy, others prefer extra sesame oil, and the only way to know your ideal balance is to taste and adjust.
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