Garlic Butter Shrimp Fried Rice: Better Than Takeout and Faster Too
The secret to fried rice is day-old rice. Everything else is technique. This garlic butter shrimp version takes that base and makes it significantly better than what most people order from their local takeout spot — and it takes about 15 minutes once the rice is cold.
Ingredients
- 3 cups cooked day-old rice (jasmine works best)
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons unsalted butter, divided
- 5 garlic cloves, minced
- 3 eggs, beaten
- 1 cup frozen peas and carrots
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 3 green onions, sliced
- Salt and white pepper to taste
Instructions
Step 1 — Season and cook the shrimp. Pat shrimp dry, season with salt and white pepper. Melt 2 tablespoons butter in a large wok or skillet over high heat. Add shrimp in a single layer — they should sizzle loudly. Cook 1-2 minutes per side until pink and slightly curled. Remove and set aside. Don’t overcook; they’ll go back in at the end.
Step 2 — Garlic butter base. In the same pan, melt remaining 2 tablespoons butter over high heat. Add minced garlic and cook 30 seconds until fragrant and just starting to turn golden. Don’t let it burn.
Step 3 — Add rice and break it up. Add day-old rice to the pan. Use a spatula to break up any clumps and press the rice into the hot surface. Let it sit undisturbed for 30 seconds to develop crust, then stir. Repeat 2-3 times for 3-4 minutes total.
Step 4 — Add peas, carrots, and eggs. Push rice to the sides of the pan. Add frozen peas and carrots to the center — cook 1 minute. Pour beaten eggs into the center, scramble until just set, then fold everything together.
Step 5 — Sauce and finish. Add soy sauce, oyster sauce, and sesame oil. Toss everything together over high heat for 1-2 minutes. Return shrimp to the pan, toss to combine and heat through. Finish with sliced green onions and serve immediately.
Camille’s Notes
Fresh rice has too much moisture and will turn mushy. Day-old refrigerated rice has dried out just enough to crisp up in the pan. If you need to use fresh rice, spread it on a baking sheet and refrigerate for at least 1 hour before cooking. High heat throughout is non-negotiable — low heat steams; high heat fries.