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Delicious Garlic Butter Shrimp Fried Rice with shrimp, garlic, and colorful vegetables.

Garlic Butter Shrimp Fried Rice

A quick and flavorful fried rice dish featuring shrimp, garlic, and butter, perfect for using up leftover rice.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 to 3 cups cold cooked rice Day old rice is best
  • 1 pound shrimp, peeled and deveined Tails off for easier eating
  • 3 to 5 cloves garlic, minced Measure with your heart if you love garlic
  • 3 tablespoons butter, divided For flavor and cooking
  • 1 to 2 tablespoons oil Helps keep butter from burning
  • 2 large eggs, lightly beaten
  • 2 to 3 tablespoons soy sauce Add slowly to taste
  • 1 teaspoon sesame oil Optional but enhances flavor
  • 1 cup mixed veggies Peas, carrots, corn, chopped bell pepper, etc.
  • to taste salt and black pepper
  • to taste chili flakes, chili crisp, or sriracha Optional heat

Method
 

Preparation
  1. Dry your shrimp by patting them with paper towels to help them get a nice sear.
  2. Heat a large skillet or wok on medium high, add a little oil and 1 tablespoon of butter, and cook the shrimp until pink and curled, about 1 to 2 minutes per side. Remove and set aside.
  3. In the same pan, add more oil if needed and scramble the eggs until just set. Remove and set aside with the shrimp.
  4. Lower the heat to medium, add the remaining butter and minced garlic, and stir for about 20 to 30 seconds until fragrant.
  5. Add the cold rice and break it up. Let it sit briefly to toast, then stir to combine.
  6. Add mixed veggies and drizzle soy sauce around the edge of the pan, along with sesame oil if using. Adjust seasonings to taste.
  7. Return the shrimp and scrambled eggs to the pan, stir to warm through, and top with sliced green onions and optional spicy ingredients.

Notes

Use cold rice for best texture. Leftovers can be stored in a sealed container in the fridge for about 2 to 3 days.