Shrimp Fried Garlic Rice (Print)

Aromatic garlic and juicy shrimp tossed with jasmine rice for a savory, satisfying meal, ready in 30 minutes.

# Components:

→ Seafood

01 - 10 oz medium shrimp, peeled and deveined

→ Rice

02 - 4 cups cooked jasmine rice, chilled

→ Aromatics

03 - 6 cloves garlic, finely minced
04 - 2 green onions, sliced, white and green parts separated

→ Vegetables

05 - 2/3 cup frozen peas and carrots, thawed

→ Seasonings & Sauces

06 - 3 tablespoons soy sauce
07 - 1 tablespoon oyster sauce
08 - 1/2 teaspoon toasted sesame oil
09 - 1/4 teaspoon black pepper

→ Eggs

10 - 2 large eggs, lightly beaten

→ Oil

11 - 2 tablespoons vegetable oil

# Directions:

01 - Heat 1 tablespoon vegetable oil in a large wok or nonstick skillet over medium-high heat. Add half the garlic and sauté for 30 seconds until fragrant.
02 - Add shrimp and stir-fry for 2 to 3 minutes until pink and just cooked through. Remove shrimp from pan and set aside.
03 - Add remaining 1 tablespoon oil to the pan. Add the rest of the garlic and the white parts of the green onion; sauté for 30 seconds. Push aromatics to the side and pour in beaten eggs. Scramble gently until just set.
04 - Add chilled jasmine rice, peas, and carrots. Stir-fry for 2 to 3 minutes, breaking up clumps, until vegetables are heated through.
05 - Return shrimp to the pan. Add soy sauce, oyster sauce, sesame oil, and black pepper. Continue stir-frying for 2 minutes until evenly coated and heated through.
06 - Taste and adjust seasoning as needed. Remove from heat and garnish with the green parts of the green onions before serving.

# Chef Secrets:

01 -
  • Quick from start to finish ready in half an hour
  • Relies on affordable basic pantry and freezer ingredients
  • Perfect for using up leftover rice with zero waste
  • Balanced flavors of soy, oyster sauce, and toasted sesame oil
  • You can easily swap in your favorite proteins or veggies
02 -
  • High in protein from shrimp and egg
  • Leftovers reheat beautifully for next-day lunches
  • Ideal for weeknight dinners or special meals
03 -
  • Use only day-old rice for best texture the grains stay separate and do not turn sticky
  • Do not rush the garlic blooming step early on it makes all the difference in aroma
  • Finish with freshly sliced green onion right at the end for a pop of color and sharpness

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