Save My tiny apartment kitchen smelled absolutely incredible when I finally mastered garlic fried rice last winter. The shrimp sizzling hit me first, sweet and briny, then that wave of toasted garlic followed. My roommate actually poked her head in, asking what restaurant I'd ordered from.
Last Tuesday, I made this for my sister who swore she hated fried rice because school cafeterias ruined it for her. She took one bite, eyes went wide, and asked for the recipe immediately. Theres something incredibly satisfying about watching someone reconsider a whole food category.
Ingredients
- Raw shrimp: Day-old rice absorbs flavors better, and fresh shrimp that you pat completely dry stays tender instead of turning rubbery in the high heat
- Cooked jasmine rice: Jasmine rice has this natural perfume that pairs beautifully with garlic, and using it chilled means every grain stays separate and fluffy
- Garlic cloves: Dont be shy with garlic here, it's the backbone of the entire dish and should hit your nose before you even take a bite
- Soy sauce: Low sodium soy sauce gives you that rich umami depth without making the rice overwhelmingly salty
- Oyster sauce: This is the secret ingredient that adds this gorgeous caramel sweetness and glossy sheen to finish
Instructions
- Prep your shrimp:
- Pat those shrimp absolutely dry with paper towels, season with just a pinch of salt, and have everything else measured and ready because fried rice happens fast once you start
- Sear the shrimp:
- Heat half your oil in a wok over medium high heat until it shimmers, add shrimp in a single layer, and let them sear for about 2 minutes until they turn pink and curl slightly, then remove them immediately so they dont overcook
- Build your aromatics:
- In that same wok, add your remaining oil and sauté the onion, carrot, and minced garlic for about 3 minutes until the onion turns translucent and your kitchen smells amazing
- Fry the rice:
- Add your cold rice and use your spatula to break up any clumps, stir frying for 2 minutes until every grain is hot and coated in that flavorful oil
- Season everything:
- Pour in your soy sauce, oyster sauce, sesame oil, and white pepper, tossing constantly until the rice turns this gorgeous uniform brown color
- Bring it together:
- Fold in the peas, most of your spring onions, and those cooked shrimp, letting everything warm through for just another minute before serving immediately
Save This became my go-to for nights when takeout feels too far but I want something comforting. There's this rhythm to making it now, this dance of ingredients hitting hot oil that makes me feel like I actually know what I'm doing in the kitchen.
Getting The Rice Texture Right
The difference between okay fried rice and incredible fried rice is using rice that's been cooked at least 24 hours ahead. Those dried out grains have this amazing ability to crisp up slightly while staying tender inside, giving you that perfect restaurant texture in every bite.
Making It Your Own
Sometimes I'll crack an egg into the wok right after the vegetables, scrambling it quickly before adding the rice. Or throw in whatever frozen vegetables I have when I'm too lazy to dice carrots properly. Fried rice is beautifully forgiving that way.
Serving Suggestions
A squeeze of fresh lime right before serving cuts through the richness and brightens everything up beautifully. I love serving this alongside simple steamed broccoli or a crisp cucumber salad to balance the hearty flavors.
- Extra chili oil or sriracha if you want some heat
- Fried eggs on top for a rice bowl situation
- Cold beer or chilled white wine to complete the meal
Save Fried rice is one of those dishes that's actually better than takeout once you get the hang of it, and infinitely adaptable to whatever's in your fridge.
Recipe Questions & Answers
- → Why use day-old rice for fried rice?
Day-old, chilled rice has less moisture content, which prevents the dish from becoming mushy. The grains firm up in the refrigerator, allowing them to separate easily and develop those desirable slightly crispy edges when stir-fried.
- → Can I use fresh rice instead of leftover?
Freshly cooked rice contains too much moisture and will result in a soggy, clumpy texture. If you must use fresh rice, spread it on a baking sheet and refrigerate for at least 2-3 hours to dry out slightly before cooking.
- → What other proteins work well in this dish?
Diced chicken breast, thin-sliced pork, cubed tofu, or even scrambled eggs make excellent protein alternatives. Adjust cooking times accordingly—chicken and pork need about 4-5 minutes to cook through, while tofu only needs 2-3 minutes to brown.
- → How do I prevent the shrimp from becoming rubbery?
Cook shrimp quickly over medium-high heat for just 2-3 minutes until they turn pink. Remove them immediately after cooking to prevent overcooking. Adding them back at the end simply warms them through without toughening the texture.
- → Can I make this dish gluten-free?
Substitute regular soy sauce with tamari or coconut aminos, and use a gluten-free oyster sauce alternative or mushroom-based stir-fry sauce. All other ingredients are naturally gluten-free.
- → What vegetables can I add or substitute?
Bell peppers, snap peas, corn, diced zucchini, baby corn, or bean sprouts all work beautifully. For a traditional touch, try adding diced Chinese sausage or Lap Cheong for extra depth of flavor.