Shrimp Garlic Fried Rice (Printable)

Tender shrimp and garlic tossed with fluffy jasmine rice, vegetables, and aromatic soy-sesame sauce for a quick weeknight meal.

# 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

# Step-by-step 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 Advice:

01 -
  • It comes together faster than ordering takeout, and tastes infinitely better than the delivery box sitting in your fridge.
  • Leftover rice transforms into something so craveable that you'll start saving rice on purpose.
  • The garlic-shrimp combination hits that perfect salty-savory note that makes you keep eating until the bowl's empty.
02 -
  • Wet rice and shrimp are the two ways this dish fails—anything wet in a hot wok steams instead of fries, so dry everything thoroughly before it touches the pan.
  • The shrimp cooks in the blink of an eye; if you wait for it to look fully done, it's already overdone, so pull it out when it's still slightly translucent in the thickest part.
03 -
  • Save your leftover rice in an airtight container for up to four days—future you will be grateful on the nights when dinner needs to happen in 20 minutes.
  • Cook the shrimp separately first instead of mixing it into the rice from the start; this prevents it from overcooking while you're building the rest of the dish.
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