This shrimp fried rice combines day-old rice, tender shrimp, and a homemade soy garlic butter for restaurant-quality flavor in under 20 minutes. The garlic butter sauce is the standout element that elevates it above standard fried rice.
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In a bowl, marinate the shrimp with 1/2 tsp salt, 1/4 tsp white pepper, and 1/2 tsp avocado oil. Set aside.
Prepare the soy garlic butter. In a small bowl, combine the softened butter, 3 grated cloves of garlic, and 3 tsp of light soy sauce. Whisk until fully combined and set aside.
Heat a wok or large skillet over high heat. Add the marinated shrimp and cook until they begin to turn pink. Add a knob of the prepared garlic butter and continue cooking until the shrimp are fully cooked. Remove from the pan and set aside.
In the same pan, add 3 tbsp of avocado oil. Add 3 cloves of minced garlic and fry for a few seconds until fragrant.
Add the diced onion and carrot to the pan and cook for 1-2 minutes. Then add the sliced scallions and stir to combine.
Add the day-old rice to the pan. Use a spatula to break up any clumps and fry for a few minutes, tossing frequently, until the grains are separated and dry.
Push the rice to one side of the pan. Add 1 tbsp of avocado oil to the empty side, then crack in the eggs. Scramble the eggs until they are about 90% cooked.
Mix the scrambled eggs into the rice. Add the cooked shrimp back to the pan.
Season the fried rice with 1/2 tsp light soy sauce, 1/4 tsp white pepper, 1/4 tsp sugar, 1/4 tsp MSG, and 1/4 tsp kosher salt. Add 2 tbsp of the prepared garlic butter.
Toss everything together to combine and fry for another 2-3 minutes. Serve immediately.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or wok over medium heat with a splash of water to restore moisture.
Day-old rice works best because it's drier and won't clump. If using fresh, spread it on a sheet pan to cool completely before frying.
Shrimp is done when it turns pink and opaque throughout, usually 2-3 minutes per side over medium-high heat. Overcooked shrimp becomes tough and rubbery.
Yes. Mix the softened butter with minced garlic and soy sauce, refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months.
Short or medium-grain white rice, cooked and chilled overnight. Jasmine or sushi rice also work well. Avoid sticky rice varieties.
Yes. This recipe serves 2; double or triple all ingredients. Cook shrimp in batches to avoid overcrowding the pan, which prevents proper searing.
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