Shrimp Garlic Fried Rice (Printable Page)

Aromatic jasmine rice tossed with succulent shrimp, garlic, and vegetables in savory soy-oyster sauce.

# 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 Guide:

01 - Pat the shrimp dry with paper towels 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 from the wok 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 cooked rice to the wok, 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 with the sauces.
06 - Stir in the peas and most of the spring onions. Return the cooked 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 transforms leftover rice into something that feels restaurant special but takes barely 20 minutes
  • The shrimp stays tender instead of rubbery, which I learned after some sadly chewy attempts
02 -
  • Hot, freshly cooked rice turns into gummy mush, so always use rice thats been refrigerated overnight
  • High heat and constant movement are non negotiable, or youll end up with fried rice that steams instead of fries
03 -
  • Keep your cold rice in the fridge until the exact moment you need it, and break up large clumps with your hands before adding to the wok
  • Have a small bowl of water nearby to splash into the wok if anything starts sticking or gets too dry
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