Shrimp Garlic Fried Rice (Printable Version)

Fluffy jasmine rice stir-fried with shrimp, garlic, veggies, and a hint of soy sauce.

# Components:

→ 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 - ½ cup frozen peas, thawed

→ Aromatics & Sauces

07 - 4 cloves garlic, minced
08 - 2 tablespoons soy sauce
09 - 1 tablespoon oyster sauce
10 - 1 teaspoon sesame oil
11 - ½ teaspoon white pepper
12 - 2 tablespoons vegetable oil

→ Optional Garnishes

13 - Extra sliced spring onions
14 - Lime wedges

# Preparation steps:

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. Add shrimp and cook for 2 to 3 minutes until pink and just cooked through. Remove shrimp and set aside.
03 - In the same wok, add remaining 1 tablespoon vegetable oil. Sauté onion, carrot, and garlic for 2 to 3 minutes until softened and fragrant.
04 - Add cooked jasmine rice, breaking up any clumps with a spatula. Stir-fry for 2 minutes until heated through. Mix in soy sauce, oyster sauce, sesame oil, and white pepper, tossing to coat the rice evenly.
05 - Stir in peas and most sliced spring onions. Return cooked shrimp to the wok and fold gently to combine. Cook for 1 to 2 minutes until heated through.
06 - Taste and adjust seasoning as needed. Serve immediately, garnished with extra spring onions and lime wedges if desired.

# Expert Advice:

01 -
  • It takes less time than ordering takeout and tastes better than anything that shows up in a paper bag.
  • You can use whatever vegetables are hanging around in your crisper drawer and it still works.
  • Day old rice that you thought was a mistake becomes the secret to getting that perfect texture.
  • The shrimp cook so fast you barely have time to wash the cutting board before everything is done.
02 -
  • If you use fresh rice it will turn into a sticky clump no matter how hard you stir, so make your rice the night before and let it dry out in the fridge.
  • Do not crowd the shrimp in the pan or they will steam and get rubbery instead of getting that nice sear.
  • Taste before you add more soy sauce because oyster sauce is already salty and it is easy to go too far.
03 -
  • Use the highest heat your stove can manage so the rice fries instead of steaming, and do not stir it constantly or it will never get crispy.
  • If you do not have day old rice, spread fresh cooked rice on a baking sheet and stick it in the fridge for an hour to dry it out fast.
  • Add the sesame oil at the very end instead of cooking with it so the flavor stays bright and does not burn off.
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