Garlic Butter Shrimp Fried Rice
This garlic butter shrimp fried rice is better than takeout. Day-old rice fries up golden with garlic, butter, and soy, studded with sweet carrots, peas, and fluffy egg. Just like the photo, plump juicy shrimp crown the top with a shower of fresh herbs. Fast, savory, and deeply satisfying.
Why You'll Love This
Juicy garlic butter shrimp piled over savory fried rice, just like the photo.
Better than takeout and ready in 25 minutes.
High protein with shrimp and egg.
One wok or skillet. Minimal washing up.
Endlessly customizable with whatever veg you have.
Anti-Inflammatory & Mediterranean Recipes
Garlic Butter Shrimp Fried Rice
- Prep10 min
- Cook15 min
- Total25 min
- Servings4 servings
- Calories480 kcal
Ingredients
Instructions
- Pat the shrimp dry. Season with half the black pepper and a pinch of salt.
- Heat 1 tbsp butter and the olive oil in a large wok or skillet over high heat. Sear the shrimp 1–2 minutes per side until pink and just cooked. Remove to a plate.
- In the same wok, melt 1 tbsp butter. Add the garlic and cook 30 seconds until fragrant.
- Push garlic aside. Pour in the beaten eggs and scramble 1 minute until just set. Break into pieces.
- Add the peas and carrots. Stir-fry 2 minutes.
- Add the cold rice, breaking up any clumps. Stir-fry 3–4 minutes until the grains are hot and slightly crisp.
- Stir in the soy sauce, oyster sauce, sesame oil, and remaining pepper. Toss everything together.
- Return the shrimp to the wok with the remaining 1 tbsp butter. Toss 1 minute until the butter melts and coats everything.
- Top with green onions and fresh herbs. Serve hot with lemon wedges.
Notes & Tips
- Use day-old chilled rice. Fresh rice is too wet and turns mushy.
- Get the wok screaming hot. High heat gives you that smoky fried-rice flavor.
- Don't overcook the shrimp. They go from perfect to rubbery in under a minute.
- Break up rice clumps with your spatula before they hit the hot oil.
- Add the butter at the end. It melts into a glossy garlic-butter coating.
- Nutrition: Per serving (estimate):
- Nutrition: Net Carbohydrates: 55g
- Nutrition: These are estimates and will vary with exact ingredients and portion sizes.
- Fridge: store in an airtight container up to 3 days.
- Reheat: stir-fry in a hot skillet with a splash of water for 3–4 minutes. The microwave works but softens the texture.
- Freezer: freeze up to 2 months. Thaw overnight before reheating.
- Meal prep: portion into containers. Keep lemon wedges separate.
- The Secret to Fried Rice That Isn't Mushy
- The secret is cold, day-old rice and a ripping-hot wok. Freshly cooked rice is full of surface moisture that turns to mush the second it hits the pan. Day-old rice has dried out in the fridge, so each grain fries up separate and slightly crisp. Spread it in the hot wok, let it sit undisturbed for 30 seconds at a time to build color, then toss. That sear is where the flavor lives.
Variations & serving ideas
- Different protein: use chicken, diced pork, or tofu.
- No shrimp: double the egg or add edamame.
- Veggie-packed: add bell pepper, corn, or mushrooms.
- Low-sodium: use low-sodium soy sauce.
- No oyster sauce: just add an extra splash of soy sauce.
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 480 kcal |
| Total fat | 13 g |
| Sodium | 780 mg |
| Total carbohydrate | 58 g |
| Fibre | 3 g |
| Protein | 32 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Can I use freshly cooked rice?
In a pinch, yes. Spread it on a tray and refrigerate uncovered for 30–60 minutes to dry the surface. It's not as good as day-old, but it works.
Why is my fried rice bland?
Not enough heat, not enough soy, or overcrowding the pan. Use high heat, season boldly, and cook in batches if your wok is small.
How do I keep shrimp from getting rubbery?
Sear them fast over high heat — 1 to 2 minutes per side — and pull them the moment they turn pink and curl into a C shape. They finish cooking when tossed back through the hot rice.
More questions about this recipe
How long does it take to make Garlic Butter Shrimp Fried Rice?
About 25 minutes in total: 10 minutes of prep and 15 minutes of cooking.
What ingredients do I need for Garlic Butter Shrimp Fried Rice?
The key ingredients include shrimp, eggs, garlic, frozen peas and carrots, green onions and lemon. The recipe card lists every ingredient with exact amounts.
How many servings does this recipe make?
It makes 4 servings.
How many calories are in one serving?
According to the recipe's nutrition information, one serving has about 480 calories, 32 g protein, 58 g carbohydrates and 13 g fat.
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