Description
A quick, 15-minute weeknight dinner featuring crispy shrimp, cold day-old rice, and a rich garlic butter sauce. This restaurant-quality fried rice is faster than takeout and uses simple ingredients for maximum flavor.
Ingredients
Scale
- 3–4 cups cold, day-old rice (Jasmine or short-grain sushi rice)
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 1 tablespoon neutral oil (vegetable or canola)
- 6–8 cloves garlic, minced
- 3 tablespoons light soy sauce
- 1 teaspoon fish sauce (optional)
- 1 cup frozen peas and carrots
- 4–5 stalks scallions, thinly sliced (white and green parts separated)
- 2 large eggs
- ½ teaspoon white pepper
- Salt to taste
- 1 teaspoon cornstarch (optional, for shrimp)
Instructions
- Pat the shrimp completely dry with paper towels. Season lightly with salt, white pepper, and cornstarch if using. Set aside.
- Heat a little oil in a large skillet over medium-high heat. Scramble the eggs quickly until just set but still soft. Remove to a plate.
- Wipe out the pan if needed. Add 1 tablespoon oil and 1 tablespoon butter over high heat. Once butter foams, add shrimp in a single layer. Sear for 1-2 minutes per side until pink and opaque. Remove to the plate with the eggs.
- Add another tablespoon of butter to the hot pan. Toss in minced garlic and white parts of scallions. Stir constantly for 30 seconds until fragrant but not brown.
- Add cold rice to the pan. Break up clumps. Let sit undisturbed for 1-2 minutes to crisp up, then toss and stir vigorously for 2-3 minutes until hot and coated.
- Drizzle soy sauce and fish sauce around the edges of the pan. Add peas and carrots. Toss for 1 minute.
- Return cooked shrimp and scrambled eggs to the pan. Toss gently to combine. Taste and adjust seasoning.
- Turn off heat. Stir in green parts of scallions. Serve immediately.
Notes
Use cold, day-old rice for best texture; fresh rice will result in mush. Ensure shrimp are very dry before cooking to achieve a sear. High heat is essential for the ‘wok hei’ effect. Do not overcrowd the pan; cook in batches if necessary. Reheat in a skillet with a splash of water or oil to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2
- Sodium: 680
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 40
- Fiber: 2
- Protein: 25
Keywords: shrimp fried rice, garlic butter, quick dinner, weeknight meals, easy recipe, crispy fried rice, seafood, Asian fusion