Garlic Shrimp Fried Rice

A classic take on fried rice, featuring succulent shrimp, scrambled eggs, and fresh vegetables all quickly stir-fried with fragrant garlic and savory soy sauce.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 3
• Cuisine: Chinese
• Difficulty: Easy

Dietary

• Nut-Free
• Dairy-Free
• High-Protein
• Low-Fat
• Low-Sugar

Tags

• quick
• stir-fry
• savory
• classic
• fresh

Ingredients

• 1 cup jasmine rice (uncooked)
• 2 eggs (beaten)
• 1 tablespoon olive oil
• 1 pound shrimp (peeled, deveined, tails on or off)
• 0.5 cup peas and carrots blend
• 3 clove garlic (minced)
• 2 tablespoon soy sauce
• 1 teaspoon sesame oil
• 0.5 cucumber (thinly sliced)
• 1 teaspoon rice vinegar
• 0.25 teaspoon sugar
• 1 teaspoon sesame seeds

Instructions

1. Combine 1 cup jasmine rice with 1 3/4 cups water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
2. While rice cooks, in a small bowl, whisk 2 beaten eggs. In another small bowl, whisk together 1/2 teaspoon sesame oil, 1 teaspoon rice vinegar, and 1/4 teaspoon sugar for the cucumber salad dressing. Add the 0.5 sliced cucumber to the dressing and toss gently.
3. Heat 1/2 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble quickly until just cooked, then remove and set aside.
4. Add the remaining 1/2 tablespoon olive oil to the skillet. Add 1 pound shrimp and stir-fry for 2-3 minutes until pink and cooked through. Remove shrimp and set aside.
5. Add 1/2 cup frozen peas and carrots blend and 3 cloves minced garlic to the skillet. Stir-fry for 2 minutes, until fragrant and vegetables are slightly tender.
6. Add the cooked jasmine rice to the skillet. Break it up with your spoon. Stir-fry for 2-3 minutes. Return the cooked shrimp and scrambled eggs to the skillet. Pour in 2 tablespoons soy sauce and 1/2 teaspoon sesame oil. Stir well to combine all ingredients and heat through, about 1-2 minutes.
7. Garnish the cucumber salad with 1 teaspoon sesame seeds. Serve the garlic shrimp fried rice immediately with the cucumber salad.

Notes

For best fried rice texture, ideally use day-old cooked rice. However, this recipe is designed to work with freshly cooked rice for time efficiency. Ensure your wok or skillet is very hot.

Nutrition (per serving)

• Calories: 490
• Protein: 37 g
• Carbohydrates: 50 g
• Fat: 15 g
• Fiber: 3 g
• Sodium: 1300 mg
• Saturated Fat: 2.5 g
• Sugar: 5 g
• Cholesterol: 240 mg