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- 2 cups cooked jasmine rice - 8 oz shrimp, peeled and deveined - 4 cloves garlic, minced - 1/2 cup green peas (fresh or frozen) - 1/2 cup carrots, finely diced - 2 eggs, lightly beaten - 3 tablespoons soy sauce - 1 tablespoon sesame oil - 2 tablespoons vegetable oil - 3 green onions, chopped - Salt and pepper to taste For this Minute Garlic Shrimp Fried Rice, I love using jasmine rice. It adds a nice smell and texture. Day-old rice works best. It’s less sticky and makes the dish fluffier. You’ll want to use fresh shrimp for the best taste. Make sure they are peeled and deveined. The garlic adds a strong flavor that makes this dish shine. I always use four cloves, but you can adjust it to your taste. Green peas and carrots give great color and crunch. They are easy to find, fresh or frozen. The eggs add creaminess and protein. Soy sauce and sesame oil bring all the flavors together. Don't skip these! They make the rice savory and rich. Finally, green onions add a fresh touch. They give a nice pop of color too. Gather these ingredients, and you’ll be ready to create a tasty meal! - Prep the cooked rice for fluffiness: Start with day-old jasmine rice for the best texture. Break up any clumps with your hands or a fork. This ensures the rice stays fluffy when you cook it. - Heat oil and cook shrimp: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp, making sure they’re well-spaced. Season them with a pinch of salt and pepper. Sauté for about 2-3 minutes until the shrimp turn pink and opaque. Once done, remove the shrimp and set them aside. - Scramble the eggs: In the same skillet, add a bit more oil if needed. Pour in the beaten eggs. Scramble them quickly until they just set. When done, set the eggs aside with the shrimp. - Sauté garlic and vegetables: Add another tablespoon of vegetable oil to the skillet. Toss in the minced garlic, diced carrots, and green peas. Stir-fry for about 2-3 minutes. You want the vegetables to be tender but still crisp. - Combine rice, sauces, shrimp, and eggs: Add the cooked rice to the skillet with the sautéed veggies. Stir to mix everything evenly. Pour in the soy sauce and sesame oil, blending them well. Then, add back the cooked shrimp and scrambled eggs. Stir everything together for another 2-3 minutes until heated through. - Add green onions and season to taste: Once everything is hot, stir in the chopped green onions. Taste your fried rice and adjust the seasoning with salt and pepper as needed. Using day-old rice is key for great fried rice. Fresh rice can be too sticky. Day-old rice has dried out a bit, giving it a better texture. When you use it, break up any clumps to help it mix well. For the shrimp, heat your oil well before adding them. This ensures they cook fast and stay juicy. Sauté them for just 2-3 minutes. Watch closely! They should turn pink and opaque. Overcooking shrimp makes them rubbery, so remove them from the pan as soon as they are done. Serve your garlic shrimp fried rice with a side of steamed vegetables. Broccoli or bok choy pairs well. You can also add a simple salad for some crunch. For garnishes, sprinkle extra chopped green onions on top. A squeeze of lime adds a nice zing too. If you want, drizzle some sesame oil for added flavor. Watch out for overcooking shrimp. They should be tender and juicy, not tough. If you cook them too long, you lose that nice texture. Be careful with soy sauce. Too much can make the dish salty. Start with a little, and add more if needed. Taste as you go to find the right balance. {{image_2}} You can easily switch up the proteins in this dish. If you want a change from shrimp, chicken or tofu works well. Both options add different flavors and textures. For the add-ins, consider bell peppers or mushrooms. They add color and a nice crunch. Just chop them up and toss them in with the other veggies. If you need a gluten-free option, use tamari instead of soy sauce. It gives a similar taste without the gluten. For a vegetarian version, skip the shrimp and eggs. Replace them with more veggies like zucchini or broccoli. You still get a tasty and filling dish. Want to add some heat? Toss in chili flakes or a bit of sriracha. Both options bring a spicy kick. You can also try different oils. Using peanut oil or coconut oil gives unique flavors to your fried rice. Each oil adds a special touch that can change the whole dish. To store leftovers of Minute Garlic Shrimp Fried Rice, let it cool first. Place it in an airtight container. This keeps it fresh for up to four days. I recommend using glass or BPA-free plastic containers. They seal well and help prevent food odors. If you want to freeze your fried rice, follow these steps. First, let it cool completely. Then, place it in a freezer-safe bag or container. Remove as much air as possible to avoid freezer burn. You can keep it frozen for up to three months. When you're ready to eat, thaw it in the fridge overnight. To reheat your fried rice, the best method is using a skillet. Heat a little oil over medium heat. Add the rice and stir until it’s hot. This helps keep the rice from getting soggy. You can also use the microwave, but add a splash of water. Cover it to keep moisture in. Heat in short bursts, stirring in between for even warming. To make fried rice less sticky, use cold rice. Day-old rice works best. When rice cools, it dries out a bit and becomes less sticky. Here are some tips: - Use day-old rice: It has the right texture. - Spread cooked rice: Let it cool on a tray before using. - Don’t overcook: Keep the heat high while cooking. Yes, you can use fresh shrimp! Fresh shrimp can taste better and offer a firmer texture. However, frozen shrimp is often more convenient. Here’s a quick overview: - Fresh shrimp: Tastes great, but needs quick cooking. - Frozen shrimp: Easy to store and quick to thaw. The best rice for fried rice is jasmine or basmati. Both types have great flavors and textures. Here’s why: - Jasmine rice: It’s fragrant and slightly sticky, perfect for fried rice. - Basmati rice: It’s fluffy and nutty, making each grain separate. This blog post covered everything you need to make a delicious shrimp fried rice. We discussed ingredients, step-by-step instructions, and helpful tips. Remember to use day-old rice for the best texture. Feel free to try different proteins or flavors. Proper storage ensures your leftovers stay tasty. With these tips, you can cook confidently and create a meal your family will love. Enjoy experimenting with your fried rice!

Minute Garlic Shrimp Fried Rice

Savor the flavor of this quick and easy Minute Garlic Shrimp Fried Rice! In just 20 minutes, you can whip up a delicious meal packed with shrimp, veggies, and aromatic garlic, all tossed with fluffy jasmine rice. Perfect for busy weeknights or when you're craving something tasty. Click through to discover the full recipe and indulge in this savory dish that's sure to impress your family and friends!
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Ingredients
  

2 cups cooked jasmine rice (preferably day-old)

8 oz shrimp, peeled and deveined

4 cloves garlic, minced

1/2 cup green peas (fresh or frozen)

1/2 cup carrots, finely diced

2 eggs, lightly beaten

3 tablespoons soy sauce

1 tablespoon sesame oil

2 tablespoons vegetable oil

3 green onions, chopped

Salt and pepper to taste

Instructions
 

Prep the Ingredients: Start by ensuring your rice is fluffy and separated. If using day-old rice, make sure to break up any clumps.

    Cook the Shrimp: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and season with a pinch of salt and pepper. Sauté for about 2-3 minutes until they turn pink and opaque. Remove the shrimp from the pan and set aside.

      Scramble the Eggs: In the same skillet, add a little more oil if needed, and pour in the beaten eggs. Scramble quickly until just set, then remove and set aside with the shrimp.

        Sauté the Vegetables: In the same skillet, add another tablespoon of vegetable oil. Add the minced garlic, diced carrots, and green peas; stir-fry for about 2-3 minutes until the vegetables are tender.

          Combine Everything: Add the cooked rice to the skillet with the vegetables, and stir to combine. Pour in the soy sauce and sesame oil, and mix well. Add the cooked shrimp and scrambled eggs back into the pan. Stir everything together for another 2-3 minutes to heat through.

            Final Touches: Stir in the chopped green onions, and adjust the seasoning with salt and pepper to your taste.

              Serve Hot: Remove from heat and serve immediately.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4