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Garlic Shrimp Fried Rice! It's quick, easy, and of course super tasty Asian starter or main dish!

I often make this recipe because it's simple, inexpensive, a good way to fill your belly, versatile because you can choose what ingredients you want to add, and it's also a great dish to put in a food flask if you do outdoor work, or you're going on a road trip.

Garlic Shrimp Fried Rice! It's quick, easy and of course super tasty Asian starter or main dish!

The ingredients I have used are very flexible.

Of course, the garlic and the shrimp are the main ingredients, and you'll see from the photos I also added some frozen peas and sweetcorn.

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Garlic Shrimp Fried Rice! It's quick, easy and of course super tasty Asian starter or main dish! | Lovefoodies.com

You can add other vegetables to your liking, for example, green beans, mushrooms, are whatever you have in your fridge!

This garlic and shrimp fried rice is also a great recipe for using up leftovers too. I have also added some chopped bacon in the recipe. I think the saltiness and taste of the bacon go really well.

You decide what other things you want to add and please enjoy our Garlic Shrimp Fried Rice!

Ingredients

2 cups or 400 g Leftover Thai Fragrant Jasmine Rice
2 Eggs, lightly beaten
2 Cups or 500 g Raw Shrimp, peeled and deveined. ** You can increase or decrease the quantity to suit
2 spring onions/scallions chopped
5 - 6 Cloves Minced Garlic
1/2 cup or 100 g frozen peas
1/2 cup or 100 g frozen sweetcorn
1/2 Cup or 100 g cooked and chopped bacon
1 Tablespoon Vegetable oil

The sauce

1 to 1 1/2 tablespoons light soy sauce
1 tablespoon oyster sauce (optional)
2 teaspoons sesame oil
Stir the above ingredients together in a bowl.
1 Tablespoon Chinese rice wine (keep separate from rest of ingredients)

Top tips

The sauce combination I use is not salty, but if you wish for a saltier flavour you can add an extra dash of soy sauce when you have served the dish. It's always a personal preference as to how much soy sauce you add to a recipe, but I don't like salty food, so I always add less and then people can help themselves later if they wish.

Instructions

1. First off is to get the rice cooked. If you're not using up leftover rice, cook a fresh batch.

I always use a rice cooker to steam the rice, but if you don't have one, try steaming rice in a bowl, in a steamer. This will take about 20 minutes or so.

How to cook rice

To work out how much water to add to the rice, put your thumb into the rice, letting it touch the surface of the rice and add the water so the water level should come halfway up to the FIRST crease on the inside of your thumb. Not very scientific I know, but that's how I was taught and it works every time!

2. If you've followed any of our recipes before then you know what comes next......Get all your ingredients ready whilst you're waiting for the rice to cook.

3. Wash, chop, shred whatever ingredients you have chosen and have them all laid out as in the photo ready for wok time.

4. Add 1 tablespoon of vegetable oil to your wok. Allow to heat then add the beaten egg. Please note I have not added salt or pepper as the sauce contains seasonings.

Cook Egg in wok
egg thinly on the wok

5. Let the egg spread in the wok and when it is starting to set, turn over, like an omelet, and cook the other side. Try not to let it go brown. If it's too hot, turn the heat down

can you see the egg is not fully cooked and not brown
can you see the egg is not fully cooked and not brown

6. When it is nearly set, use your spatula and slice the egg into bite-sized pieces.

cut the egg into bite size with spatula.
cut the egg into bite size with spatula.

7. Scoop out the egg pieces and return them to the bowl you used to beat the eggs in. They will be added back at the end.

TIP: Don't overcook the egg at this stage or it will end up rubbery and chewy. The egg will continue to cook once you add it to the rice at the end.

8. Using the same wok from the egg (no need to wash it) on a medium heat, add the rice/ Using your spatula, break up the rice and spread it in the wok.

Then add the garlic, sweetcorn, bacon and peas. Mix everything very well until hot. Add any other ingredients you have chosen, such as ham, chopped chicken, beans etc.

9. Add the sauce, EXCEPT for the Chinese Rice Wine, and stir like crazy so the bottom doesn't burn! Then add the shrimp and toss through until you see it turns pink in colour.

10. When everything is all combined with the sauce, add the egg, stir and then add the Chinese Wine and enjoy the smells! Combine well, making sure the heat is on high to burn off the alcohol from the wine.

Garlic Shrimp Fried Rice! It's quick, easy and of course super tasty Asian starter or main dish! | Lovefoodies.com


11. Serve! You may wish to add extra soy sauce to taste as I don't use much in the recipe. If you like salty, then add more when you serve, or let the diners add extra themselves.

Enjoy! And there you have our Garlic Shrimp Fried Rice. Yummy!

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Garlic Shrimp Fried Rice! It's quick, easy and of course super tasty Asian starter or main dish! | Lovefoodies.com

Recipe Card

Garlic Shrimp Fried Rice! It's quick, easy and of course super tasty Asian starter or main dish! | Lovefoodies.com

Garlic Shrimp Fried Rice

Yield: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Garlic Shrimp Fried Rice! It's quick, easy and of course super tasty Asian starter or main dish!

Ingredients

  • 2 cups or 400 g Left over Thai Fragrant Jasmine Rice
  • 2 Eggs, lightly beaten
  • 2 Cups or 500 g Raw Shrimp, peeled and deveined. ** You can increase or decrease the quantity to suit
  • 2 spring onions / scallions chopped
  • 5 - 6 Cloves Minced Garlic
  • 1/2 cup or 100 g frozen peas
  • 1/2 cup or 100 g frozen sweetcorn
  • 1/2 Cup or 100 g cooked and chopped bacon
  • 1 Tablespoon Vegetable oil

The sauce

  • 1 tablespoons to 1 1/2 light soy sauce
  • 1 tablespoon oyster sauce, optional
  • 2 teaspoons sesame oil
  • in Stir the above ingredients together a bowl.
  • 1 Tablespoon Chinese rice wine, keep separate from rest of ingredients

Instructions

  1. First off is to get the rice cooked. If you're not using up left over rice, cook a fresh batch. I always use a rice cooker to steam the rice, but if you don't have one, try steaming rice in a bowl, in a steamer. This will take about 20 minutes or so.
  2. If you've followed any of our recipes before then you know what comes next......Get all your ingredients ready whilst you're waiting for the rice to cook.
  3. Wash,chop,shred whatever ingredients you have chosen and have them all laid out as in the photo ready for wok time.
  4. Add 1 tablespoon of vegetable oil to your wok. Allow to heat then add the beaten egg. Please note I have not added salt or pepper as the sauce contains seasonings.
  5. Let the egg spread in the wok and when it is starting to set, turn over, like an omelette, and cook the other side. Try not to let it go brown. if it s too hot, turn the heat down.
  6. When it is nearly set, use your spatula and slice the egg into bite sized pieces. See photos.
  7. Scoop out the egg pieces and return them to the bowl you used to beat the eggs in. They will be added back at the end.

TIP: Don't overcook the egg at this stage or it will end up rubbery and chewy. The egg will continue to cook once you add it to the rice at the end.

  1. Using the same wok from the egg (no need to wash it) on a medium heat, add the rice/ Using your spatula, break up the rice and spread it in the wok. Then add the garlic, sweetcorn, bacon and peas. Mix everything very well until hot.
  2. Add any other ingredients you have chosen, such as ham, chopped chicken, beans etc.
  3. Add the sauce, EXCEPT for the Chinese Rice Wine, and stir like crazy so the bottom doesn't burn! Then add the shrimp and toss through until you see it turns pink in colour.
  4. When everything is all combined with the sauce, add the egg, stir and then add the Chinese Wine and enjoy the smells! Combine well, making sure the heat is on high to burn off the alcohol from the wine.
  5. Serve! You may wish to add extra soy sauce to taste as I don't use much in the recipe. If you like salty, then add more when you serve, or let the diners add extra themselves. Enjoy! And there you have our Garlic Shrimp Fried Rice. Yummy!

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Nutrition Information:
Yield: 4 Serving Size: 4
Amount Per Serving: Calories: 486Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 275mgSodium: 1717mgCarbohydrates: 42gFiber: 3gSugar: 3gProtein: 35g

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