Go Back
- 2 cups cooked jasmine rice - 1 pound shrimp, peeled and deveined - 4 tablespoons unsalted butter - 1 cup mixed vegetables (peas, carrots, corn) - 3 cloves garlic, minced - 2 large eggs, beaten - 3 tablespoons soy sauce - 1 teaspoon sesame oil - 2 green onions, sliced - Salt and black pepper to taste - Fresh cilantro for garnish (optional) Using fresh and quality ingredients makes a big difference. I love using jasmine rice because it adds a nice aroma. When you cook the rice, let it cool first. This helps keep the grains separate. For the shrimp, I prefer large, peeled, and deveined ones. They cook quickly and absorb flavor well. Butter is key in this dish. I use unsalted butter so I can control the salt level. The mixed vegetables add color and nutrients, making the meal balanced. Peas, carrots, and corn work perfectly together. Garlic gives the dish its signature flavor. Mince it finely for the best taste. The eggs provide protein and richness, adding to the texture. Soy sauce and sesame oil are essential for depth. They bring umami and a nutty taste. Don't forget the green onions! They add freshness and a slight crunch. For garnishing, fresh cilantro is optional but adds a lovely touch. Salt and black pepper are crucial for seasoning. Adjust them to your taste as you cook. These ingredients come together to create a vibrant and tasty dish. I encourage you to have fun with them! - Melt butter and sauté garlic: Start by melting 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and sauté it for about one minute. You want it to smell great, but don’t let it burn. - Cook shrimp until pink and opaque: Next, toss in the shrimp. Cook them for about 2-3 minutes until they turn pink and opaque. This step is key for perfect shrimp. Season with salt and pepper, then remove them from the skillet and set aside. - Season and set aside: Remember to keep those shrimp warm while we move on. - Scramble eggs and set to side: In the same skillet, add the beaten eggs. Scramble them until they are fully cooked. Push the eggs to the side of the skillet. - Stir-fry mixed vegetables and cold rice: Add the remaining 2 tablespoons of butter, then toss in the mixed vegetables and 2 cups of cold jasmine rice. Stir-fry this mixture for about 5 minutes. Break apart any clumps in the rice to ensure even cooking. - Combine shrimp and season with sauces: Now, return the shrimp to the skillet. Stir in 3 tablespoons of soy sauce and 1 teaspoon of sesame oil. Mix well and cook for another 2-3 minutes until everything is heated through. - Add green onions and mix: Remove the skillet from heat and add the sliced green onions. Toss everything together to combine the flavors. - Adjust seasoning as desired: Taste the rice and adjust the seasoning with more salt and pepper if needed. - Tips for serving hot: Serve this dish hot for the best taste. Garnish with fresh cilantro if you like! Using cold jasmine rice is key for this dish. It has the right texture and flavor. Cold rice prevents clumping and helps with frying. When you fry cold rice, it gets crispy and delicious. If you don't have cold jasmine rice, you can use leftover rice. You can also use basmati or short-grain rice as quick options. The garlic butter is the star here. Sauté it until fragrant but not burned. This step brings out the garlic's rich flavor. You can also add a pinch of red pepper flakes for heat. If you like more spice, try sriracha or chili oil. These add a fun kick to your meal. High heat is your friend when stir-frying. It helps create that wonderful sear on the shrimp and veggies. Make sure all ingredients are ready before you start. This way, you can add them at the right time. Timing is key! Add the shrimp back in last for juicy bites. {{image_2}} You can switch the shrimp for chicken or tofu. If you use chicken, cut it into small pieces. Cook it until it is golden brown. Tofu is perfect for a vegetarian choice. Make sure to use firm tofu. Cube it and fry until crispy. Both options give you a tasty twist on this dish. Feel free to add other vegetables you enjoy. Bell peppers, broccoli, or green beans work well. You can change up veggies by what's in season. In summer, use fresh zucchini or corn. In fall, add mushrooms or winter squash. This keeps your fried rice fresh and exciting. Adding spices can really boost flavor. Try a pinch of red pepper flakes for heat. You can also mix in a splash of hot sauce. For a different taste, try adding a dash of fish sauce or oyster sauce. Garnishing with fresh herbs like basil or parsley adds color too. These little touches can make your dish shine! Store your leftover fried rice in airtight containers. Glass or plastic containers work best. Make sure to let the rice cool before sealing it. This helps prevent moisture build-up. Leftovers last about 3 to 4 days in the fridge. Always check for any off smells before eating. To reheat fried rice, use a skillet or a microwave. In the skillet, add a splash of water or broth. Heat over low to medium heat, stirring often. If using a microwave, cover the rice with a damp paper towel. This keeps the rice moist. Heat in short bursts, stirring in between. To freeze fried rice, let it cool completely. Portion it into freezer-safe bags or containers. Remove as much air as possible before sealing. Fried rice can last up to 3 months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat it straight from frozen or after thawing for best results. Yes, you can use frozen shrimp. To prepare them, first, thaw the shrimp. You can do this by placing them in the fridge overnight. If you're short on time, run cold water over them for about 10-15 minutes. Once thawed, peel and devein them if needed. Pat them dry with a paper towel to remove extra moisture. This helps them cook better. The best rice for fried rice is jasmine rice. It has a nice texture and flavor. Cold, cooked rice works best. Day-old rice is ideal because it dries out a little. If you don't have jasmine rice, you can use long-grain rice or basmati rice. Just make sure it's cooked and cooled before using. Yes, you can make this recipe vegetarian. For meat substitutes, you can use tofu or tempeh. Both work well and absorb flavors nicely. You can also add more veggies like bell peppers, zucchini, or broccoli. Just make sure to cook them until tender before adding the rice. To prevent mushy fried rice, use cold, cooked rice. Freshly cooked rice holds moisture and can turn mushy. Break apart any clumps before cooking. Stir-fry over high heat to help evaporate excess moisture. Keep the ingredients moving in the skillet to avoid steaming. This ensures a great texture for your fried rice. To make flavorful fried rice, you need just a few key ingredients, like shrimp, jasmine rice, and butter. You learned how to prepare the shrimp and cook the rice step-by-step. I shared tips for enhancing flavor and variations to fit your taste. Store leftovers in the right containers to keep them fresh. Enjoy experimenting with this dish. It’s easy to customize with different proteins and veggies. You’ll impress everyone with a tasty meal that’s quick to make. Happy cooking!

Minute Garlic Butter Shrimp Fried Rice

Indulge in a quick and delicious meal with this Minute Garlic Butter Shrimp Fried Rice recipe! Packed with succulent shrimp, vibrant mixed vegetables, and buttery garlic flavor, this easy dish comes together in just 20 minutes. Perfect for busy weeknights, it’s a crowd-pleaser everyone will love. Ready to tantalize your taste buds? Click through to explore the full recipe and bring this delightful dish to your table tonight!
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked jasmine rice (preferably cold)

1 pound shrimp, peeled and deveined

4 tablespoons unsalted butter

3 cloves garlic, minced

1 cup mixed vegetables (peas, carrots, corn)

2 large eggs, beaten

3 tablespoons soy sauce

1 teaspoon sesame oil

2 green onions, sliced

Salt and black pepper to taste

Fresh cilantro for garnish (optional)

Instructions
 

In a large skillet or wok, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.

    Add the shrimp to the skillet and cook for about 2-3 minutes, or until they turn pink and opaque. Season with salt and pepper. Remove the shrimp and set aside.

      In the same skillet, add the beaten eggs. Scramble them until fully cooked, then push them to the side of the skillet. Add the remaining 2 tablespoons of butter.

        Add the mixed vegetables and the cold rice to the skillet. Stir-fry everything together for about 5 minutes, breaking apart any clumps in the rice.

          Return the shrimp to the skillet and stir in the soy sauce and sesame oil. Mix well and cook for an additional 2-3 minutes until everything is heated through.

            Remove from heat and add the sliced green onions. Toss to combine. Adjust seasoning if necessary with salt and pepper.

              Serve hot, garnished with fresh cilantro if desired.

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