Shrimp Garlic Fried Rice (Printable)

Tender shrimp sautéed with garlic, combined with fluffy jasmine rice, fresh vegetables, and aromatic soy-based seasonings.

# What You'll Need:

→ 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

# Directions:

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

# Expert Tips:

01 -
  • It comes together in under thirty minutes, which means you can actually make this on a Tuesday night without stress.
  • Day-old rice transforms into something crispy and flavorful instead of mushy, so you're basically rescuing leftovers into gold.
  • The shrimp cooks so quickly that you can have tender, garlicky seafood without any fussy timing or overcooking worries.
02 -
  • Wet shrimp will stick to the pan and steam instead of sear, so pat them completely dry and you'll notice the difference immediately in how quickly they cook and how much better they taste.
  • Leftover rice works because each grain is already cooked and separate, whereas fresh rice is too moist and will clump up no matter how hard you stir.
  • Tasting at the end isn't optional, it's essential, because soy sauce varies by brand and you might want to adjust the seasoning to your preference.
03 -
  • Keep your wok or skillet on medium-high heat throughout so the rice gets slightly crispy edges instead of steaming, and listen for that subtle sizzle that tells you things are cooking properly.
  • Add the sesame oil at the very end after removing from heat because high temperatures destroy its delicate, nutty flavor, and you want that aroma in every bite.
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