Shrimp Garlic Fried Rice (Printable)

Tender shrimp with garlic, jasmine rice, vegetables, and soy sauce. Quick, flavorful, and satisfying dinner.

# What You 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

# Steps:

01 - Pat the shrimp dry with paper towels and season lightly with a pinch of salt.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add shrimp and cook for 2-3 minutes until pink and just cooked through. Remove from wok and set aside.
03 - Add remaining 1 tablespoon vegetable oil to the same wok. Sauté onion, carrot, and garlic for 2-3 minutes until softened and fragrant.
04 - Add 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 rice evenly.
06 - Stir in peas and most of the spring onions. Return shrimp to the wok and fold gently to combine. Cook for 1-2 minutes until everything is heated through. Taste and adjust seasoning if needed.
07 - Serve immediately, garnished with extra spring onions and lime wedges if desired.

# Expert Advice:

01 -
  • The combination of plump shrimp and garlicky rice creates this perfect balance that manages to feel both comforting and special at the same time.
  • Its genuinely ready in 30 minutes which saved me countless times when friends dropped by unexpectedly or when Im too tired to cook anything complicated.
02 -
  • The wok needs to be seriously hot before anything touches it I ruined several batches before understanding that moderate heat just steams everything instead of creating those beautiful caramelized flavors.
  • Breaking up cold rice with wet hands before adding it to the wok makes the process infinitely easier than trying to break up clumps while cooking.
03 -
  • The order of cooking matters tremendously cook ingredients separately based on their density and moisture content, then combine at the end for distinct textures rather than a homogeneous mush.
  • Keep everything moving constantly in the wok by using a quick lifting and flipping motion with your spatula rather than stirring in circles this prevents ingredients from steaming in their own moisture.
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