Garlic Shrimp Fried Rice

5 from 1 vote

The whole family will love this garlicky shrimp fried rice, which uses a whole head of garlic and lots of plump, peeled shrimp. Perfect for seafood lovers!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Asian, Chinese

Servings: servings

Calories: 677kcal

Author: Kelly (Garlic All Day)

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.

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