Save to Pinterest The scent of garlic hitting hot oil still takes me back to my first apartment kitchen, where I learned that fried rice tastes infinitely better with day-old rice and a little patience. I stumbled upon this shrimp version after a failed takeout attempt left me determined to recreate that restaurant quality at home. Now it is the dish my friends request most, especially on busy weeknights when something delicious needs to happen fast.
Last Tuesday my sister called at six, exhausted and hungry, so I invited her over for this exact dish. We stood at the counter eating straight from the wok, the rice still steaming, while she told me about her day. Something about the garlicky, savory comfort makes even the most ordinary Tuesday feel special.
Ingredients
- Raw shrimp: Fresh shrimp transforms quickly in high heat, so have everything ready before you start cooking
- Day old jasmine rice: Chilled rice grains separate beautifully and absorb sauces without becoming mushy
- Garlic: Minced garlic releases its oils faster than crushed, giving that aromatic foundation every great fried rice needs
- Vegetable oil: A neutral oil with a high smoke point lets other flavors shine without overpowering them
- Soy sauce: This adds both saltiness and that gorgeous amber color we associate with restaurant fried rice
- Oyster sauce: The secret ingredient that adds depth and a slight sweetness balancing the salty soy
- Sesame oil: Just a teaspoon at the end provides an incredible nutty aroma that fills the whole kitchen
- White pepper: Cleaner and brighter than black pepper, it adds gentle heat without dark specks in your rice
Instructions
- Prep your shrimp:
- Pat the shrimp completely dry with paper towels so they sear rather than steam in the pan
- Sear the shrimp:
- Heat oil in your wok until shimmering, then add shrimp in a single layer and let them develop a golden crust before flipping
- Build your flavor base:
- Sauté the onion, carrot, and garlic until softened and fragrant, but do not let the garlic brown or it will turn bitter
- Add the rice:
- Break up any clumps with your hands or spatula before adding, then toss constantly to separate every grain
- Season everything:
- Pour in your sauces around the edges of the pan so they heat through and coat the rice evenly as you toss
- Bring it together:
- Fold in the peas, spring onions, and cooked shrimp gently so the shrimp stay tender and everything stays vibrant
Save to Pinterest 
Save to Pinterest My neighbor smells the garlic from across the hall and knocks on my door every single time I make this. We ended up starting a monthly fried rice night, taking turns with different proteins and add ins, but this garlic shrimp version remains the undefeated favorite.
Getting the Rice Texture Right
After years of mushy attempts, I finally learned to spread cooked rice on a baking sheet and refrigerate it uncovered for at least a few hours. The grains dry out just enough to stay distinct while still absorbing all those flavorful sauces.
Mastering High Heat Cooking
Do not be afraid of high heat, but keep everything moving once the rice hits the pan. I set my stove exhaust to max and accept that some oil splatter is the price of perfect fried rice with those slightly crispy, toasted edges.
Customizing Your Fried Rice
This base recipe is incredibly forgiving, so feel free to use what you have on hand. I have made countless variations depending on what is in the fridge, and each one feels like a new discovery.
- Swap shrimp for leftover rotisserie chicken, cubes of tofu, or even just extra vegetables for a meatless version
- Throw in some frozen corn, diced bell peppers, or baby spinach during the last minute of cooking
- Top with a fried egg, sriracha, or extra sliced green onions just before serving
Save to Pinterest 
Save to Pinterest There is something deeply satisfying about transforming simple leftovers into something that feels like a treat. This recipe reminds me that the best meals often come from improvisation and a little bit of garlic.
Recipe FAQs
- → Why use day-old rice for fried rice?
Day-old, chilled rice has less moisture which prevents the dish from becoming mushy. The firmer grains separate easily and absorb flavors better while achieving that perfect slightly chewy texture characteristic of great fried rice.
- → Can I use fresh rice instead?
Fresh rice can work if spread on a baking sheet and chilled for at least 2-3 hours to dry out slightly. Alternatively, reduce the moisture by using slightly less water when cooking the rice initially.
- → What vegetables work best in this dish?
Carrots, peas, and onions provide classic flavor and color. You can also add bell peppers, corn, bok choy, or bean sprouts. The key is cutting vegetables into small, even pieces so they cook quickly alongside the rice.
- → How do I prevent shrimp from becoming rubbery?
Cook shrimp quickly over medium-high heat for just 2-3 minutes until they turn pink. Remove them immediately when done, then add back at the end to warm through. Overcooking makes shrimp tough and rubbery.
- → What protein alternatives can I use?
Diced chicken breast, firm tofu cubes, or sliced pork work beautifully. For vegetarian versions, use extra vegetables or eggs. Cook proteins separately first, then follow the same method.
- → How can I add more flavor?
Add fresh ginger with the garlic, drizzle with chili oil for heat, or top with crispy fried shallots. A splash of rice vinegar or fish sauce can also enhance the savory depth.