Ingredients
For the Shrimp
1 lb (450 g) medium or large shrimp, peeled and deveined
2 tbsp unsalted butter
1 tbsp olive oil
4 cloves garlic, minced
½ tsp paprika
¼ tsp salt
¼ tsp black pepper
½ tsp Italian seasoning or dried parsley
1 tsp fresh lemon juice, optional
For the Fried Rice
4 cups cooked and chilled white rice, preferably day-old
2 large eggs
1 cup frozen peas and carrots
½ small onion, finely diced
2 green onions, sliced
2 tbsp soy sauce
1 tbsp oyster sauce, optional
1 tsp sesame oil
1 tbsp butter
1–2 cloves garlic, minced
¼ tsp black pepper
For Garnish
Sliced green onions
Fresh parsley or cilantro
Lemon wedges
Optional red pepper flakes
Optional sesame seeds
Instructions
- Prepare the Rice
For the best fried rice, use cold, cooked rice. Break up any large clumps with your hands or a fork.
Day-old rice works especially well because it has less moisture and fries instead of becoming mushy.
- Cook the Shrimp
Heat a large skillet or wok over medium-high heat.
Add the olive oil and 1 tablespoon of butter.
Add the shrimp and season with paprika, salt, black pepper, and Italian seasoning.
Cook for about 1½–2 minutes per side, until the shrimp turn pink and opaque.
Add the minced garlic and cook for another 30–45 seconds, just until fragrant.
Remove the shrimp from the skillet and set aside.
- Scramble the Eggs
Add the remaining 1 tablespoon butter to the same skillet.
Crack in the eggs and lightly scramble them.
Cook until just set, then move them to one side of the skillet.
- Sauté the Vegetables
Add the diced onion and frozen peas and carrots.
Cook for 2–3 minutes, stirring occasionally.
Add the minced garlic and cook for another 30 seconds.
- Add the Rice
Add the chilled cooked rice to the skillet.
Use a spatula to break apart any remaining clumps.
Stir-fry for 3–4 minutes, allowing the rice to become hot and slightly crisp in places.
- Season the Fried Rice
Add:
Soy sauce
Oyster sauce, if using
Sesame oil
Black pepper
Toss everything together until the rice is evenly coated.
Taste before adding extra salt because soy sauce and oyster sauce are already salty.
- Add the Shrimp
Return the cooked shrimp to the skillet.
Add the scrambled eggs and sliced green onions.
Toss everything together and cook for 1–2 minutes, just until the shrimp are heated through.
- Finish and Serve
Turn off the heat.
Add a small squeeze of fresh lemon juice if desired.
Garnish with green onions, fresh herbs, sesame seeds, or red pepper flakes.
Serve hot.
Tips for Perfect Fried Rice
Use cold rice: Freshly cooked rice contains too much moisture and can become sticky.
Don’t overcrowd the pan: A large skillet or wok helps the rice fry properly.
Cook shrimp separately: This prevents the shrimp from becoming overcooked while the rice cooks.
Use medium-high heat: It gives the rice a delicious lightly toasted flavor.
Go easy on the salt: Soy sauce and oyster sauce provide plenty of seasoning.
Don’t overcook the garlic: Add it briefly so it becomes fragrant without burning.
For extra buttery flavor, stir in 1 teaspoon butter right before serving.
Easy Variations
Spicy Garlic Shrimp Fried Rice
Add ½–1 teaspoon red pepper flakes or a drizzle of chili oil.
Vegetable Shrimp Fried Rice
Add chopped bell peppers, broccoli, mushrooms, corn, or zucchini.
Pineapple Shrimp Fried Rice
Add ½–1 cup diced pineapple for a sweet-and-savory version.
Ginger Garlic Version
Add 1 teaspoon freshly grated ginger along with the garlic.
Low-Carb Version
Replace the rice with cauliflower rice and reduce the cooking time so it doesn’t become watery.
Nut & Allergen Information
Contains:
Shellfish: Shrimp
Eggs: Eggs
Milk/Dairy: Butter
Soy: Soy sauce and sesame oil may contain or be associated with soy depending on the product.
Peanuts: Not included in the standard recipe.
Tree nuts: Not included in the standard recipe.
Wheat/Gluten: Regular soy sauce and oyster sauce may contain wheat. Use certified gluten-free tamari and gluten-free oyster sauce if needed.
Sesame: Sesame oil and sesame seeds contain sesame.
Nut-free: Yes, the standard recipe contains no peanuts or tree nuts, but always check packaged sauces and seasonings for allergen statements and cross-contact.
Allergy Note
For anyone with shellfish, egg, dairy, soy, sesame, or wheat allergies, check the labels of all packaged ingredients and use suitable alternatives.
Approximate Nutrition
Per serving, assuming 4 servings:
Calories: ~550
Protein: ~32 g
Carbohydrates: ~62 g
Fat: ~20 g
Fiber: ~3 g
Sugar: ~4 g
Nutrition varies depending on the type of rice, shrimp size, butter, and sauces used.
Q&A
Q: Can I use freshly cooked rice?
A: Yes, but chilled day-old rice gives a much better fried-rice texture. If using fresh rice, spread it on a tray and refrigerate it until thoroughly chilled and dried out.
Q: Can I use frozen shrimp?
A: Yes. Thaw them completely, drain well, and pat them dry before cooking.
Q: Can I use brown rice?
A: Absolutely. Cooked brown rice works well and gives the dish a nuttier, heartier flavor.
Q: Can I make this without eggs?
A: Yes. Simply leave out the eggs and add extra vegetables or another protein.
Q: Can I replace butter?
A: Yes. Use olive oil or another cooking oil, although butter provides the signature rich garlic-butter flavor.
Q: What can I use instead of soy sauce?
A: Tamari is a good gluten-free alternative. Coconut aminos can also be used for a soy-free option, though the flavor will be slightly sweeter.
Q: Can I skip oyster sauce?
A: Yes. The recipe will still be flavorful with soy sauce alone.
Q: How do I prevent the rice from becoming mushy?
A: Use cold, relatively dry rice, avoid adding too much sauce, and cook over medium-high to high heat.
Q: How do I know when shrimp are done?
A: Shrimp should be opaque and firm with a pink exterior. Avoid cooking them for too long because they can become rubbery.
Q: Can I make this ahead of time?
A: Yes. Cooked fried rice can be refrigerated and reheated. For the best texture, slightly undercook the shrimp when preparing ahead and reheat thoroughly.
Q: How should I store leftovers?
A: Refrigerate promptly in a shallow airtight container and use within 3–4 days.
Q: Can I freeze shrimp fried rice?
A: Yes. Cool it quickly, portion it into airtight freezer-safe containers, and freeze for up to about 2–3 months for best quality.
Q: Is this recipe gluten-free?
A: It can be. Use gluten-free soy sauce or tamari and verify that the oyster sauce and seasonings are gluten-free.
Q: Is this recipe dairy-free?
A: Not as written because it contains butter. Replace the butter with olive oil or a dairy-free butter alternative.
Q: Is this recipe keto-friendly?
A: Traditional rice makes it high in carbohydrates. For a lower-carb version, substitute cauliflower rice.
Q: What should I serve with shrimp fried rice?
A: It can be served as a complete meal, or alongside steamed vegetables, cucumber salad, spring rolls, or a light Asian-inspired soup.
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