The whole family is going to love this Garlicky Shrimp Fried Rice, which uses a whole head of garlic and lots of plump, peeled shrimp. Like seafood, love garlic? Us too. We got you covered.
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Ingredient Notes
A few important notes on some of the ingredients used in this Garlic Shrimp Fried Rice recipe:
Oil: Don’t try to skimp on the oil. This recipe already calls for much less oil than restaurant versions. Don’t cut back, this is the minimum you should use.
Eggs: For the ultimate restaurant-style fried rice experience!
Shrimp: Use peeled shrimp. We usually buy peel-on shrimp because it’s much cheaper, and we just peel it ourselves.
Cooked White Rice: Learn how to cook the perfect white rice here. Ideally, leave it in the fridge overnight—leftover rice is the best for fried rice. It dries out a bit as it chills, meaning it won’t get sticky and mushy in your wok.
Garlic: Use a whole head of garlic (around 10 to 12 cloves). It’s not too much. TRUST.
Scallions: Every garlic dish is improved by scallions, they’re like the perfect complement for each other. If you don’t have scallions, you can sub chives instead.
See recipe card for quantities.
Instructions with Pictures
Step 1. Crack the eggs into a bowl and whisk until yolks and whites are combined. In another small bowl, mix together the soy sauce, Shaoxing wine, and pepper.
Step 2. Heat oil in a wok over medium-high heat. Best to use a high-smoke point oil like peanut oil, or grapeseed oil, or avocado oil.
Step 3. Pour in the eggs, swirling them around the pan until just scrambled.
Step 4. Transfer to a plate and set aside.
Step 5. Add the shrimp and minced garlic. Cook until shrimp is just turning pink.
Step 6. Transfer the cooked shrimp and garlic to a plate and set aside.
Step 7. Now turn the heat up to high and add the cooked rice, tossing quickly with the spatula to break apart any clumps and to make sure all the rice cooks evenly.
Step 8. Once the rice has been fluffed into individual glistening grains, pour in the soy sauce mixture from step 1. Stir briefly to coat all the rice in the soy sauce.
Tip: The shrimp and garlic are very quick to cook, less than 30 seconds. Don’t worry if the shrimp still look a bit raw in the middle; we’ll heat them through at the end.
Step 9. Add back shrimp, garlic, and egg. Mix everything together.
Step 10. Sprinkle with scallions and serve hot.
Storage
Fridge: Refrigerate garlic shrimp fried rice for three to five days.
Freezer: Freeze leftover shrimp fried rice for up to six months.
What to Serve with Garlic Shrimp Fried Rice
Looking for a side dish? These are my favorite sides to serve with Garlic Shrimp Fried Rice:
More Garlicky Chinese Recipes
Did you make this recipe? Please leave a rating or comment below to give me feedback and help out other readers.
Recipe Card
Garlic Shrimp Fried Rice
Equipment
- 2 small bowls
- Wok
- Metal spatula
Ingredients
- 2 tablespoons oil
- 2 eggs
- 8 ounces peeled shrimp around 17 medium shrimp
- 3 cups cooked white rice ideally leftover rice, chilled overnight
- 1 head minced garlic around 10 to 12 cloves
- 2 teaspoons soy sauce
- 1 teaspoon Shaoxing wine
- ⅛ teaspoon ground white pepper
- 2 scallions diced
Instructions
- Crack 2 eggs into a bowl and whisk until yolks and whites are combined.
- In another small bowl, mix together 2 teaspoons soy sauce, 1 teaspoon Shaoxing wine, and ⅛ teaspoon ground white pepper.
- Heat half of the 2 tablespoons oil in a wok on medium-high heat.
- Pour in the whisked eggs, swirling them around the pan until they are just scrambled but not browned. Transfer to a plate.
- Return the wok to the heat and add the remaining oil, followed by 1 head minced garlic and 8 ounces peeled shrimp. Cook until the shrimp becomes pink and the garlic starts to turn golden—this should be very quick, less than 30 seconds. Transfer to a plate and set aside. Don’t worry if some of the shrimp still look a bit raw in the middle; we’ll finish cooking them at the end.
- Now turn the heat up to high and add the 3 cups cooked white rice, tossing quickly with the spatula to break any clumps and to make sure all the rice cooks evenly.
- Once the rice has been fluffed apart into individual glistening grains, pour in the soy sauce mixture. Stir briefly to coat all the rice in the soy sauce, then add back the shrimp, garlic, and egg. Give everything a toss to combine.
- Sprinkle with 2 scallions and serve hot.
Marie says
So goooood!! I used cooked prawns so skipped the step where you cook them separately, I just added to the end. Otherwise I followed the recipe. It was great!
Kelly Zhang says
Sounds like a great meal, thank you Marie!