Savory Garlic Shrimp Fried Rice: A Flavorful Journey

Ingredients

Main Ingredients

• 1 lb (450 g) large shrimp, peeled and deveined
• 3 cups cooked day‑old jasmine rice
• 1 cup frozen peas and carrots, thawed
• 2 large eggs, lightly beaten

Sauce & Aromatics

• 3 cloves garlic, minced
• 1 ½ tsp fresh ginger, grated
• 2 Tbsp soy sauce (low‑sodium)
• 1 Tbsp oyster sauce
• 1 tsp sesame oil

Seasonings & Garnish

• ½ tsp white pepper
• 2 Tbsp vegetable oil
• 2 Tbsp sliced green onions
• Optional: pinch red‑pepper flakes

Instructions

Cooking Process

1. Heat the Wok. Place a large wok or skillet over medium‑high heat for 2‑3 minutes. Add 2 Tbsp vegetable oil and swirl until shimmering. The oil should be hot enough that a drop of water sizzles instantly.
2. Sauté Shrimp. Add the seasoned shrimp in a single layer. Cook 1‑2 minutes per side until they turn pink and just opaque. Remove and set aside; overcooking makes them rubbery.
3. Scramble Eggs. Reduce heat to medium, push shrimp aside, and pour the beaten eggs into the empty space. Let sit for 10 seconds, then gently stir until softly curdled. Transfer eggs with the shrimp.
4. Build Aromatics. Add another splash of oil if the pan looks dry. Toss in 3 cloves garlic and 1 ½ tsp ginger. Stir for 30 seconds until fragrant—watch closely to avoid burning.
5. Incorporate Rice & Veggies. Add the broken rice and the thawed peas‑carrots. Stir‑fry for 2‑3 minutes, letting each grain meet the hot surface. This step creates the signature slight crispness.
6. Season & Finish. Pour the combined soy sauce, oyster sauce, and sesame oil over the rice. Toss everything together, ensuring every grain is coated. Return the shrimp and eggs, sprinkle green onions and optional red‑pepper flakes, then give one final quick stir.