30-Minute Garlic Chili Oil Shrimp Rice
A quick, vibrant shrimp fried rice infused with aromatic garlic and spicy chili oil. Cooked jasmine rice is tossed in a hot wok with succulent shrimp, scallions, and garlic until the grains are separated and lightly caramelized. Finished with white pepper and a generous drizzle of chili oil for heat and depth. Ready in 30 minutes.
- Prep
- 10 min
- Cook
- 15 min
- Wait
- 5 min
- Total
- 30 min
- Makes
- 4 servings (about 3 cups total)
Steps
Before you start
- Cook jasmine rice ahead and refrigerate for at least 2 hours (or use day-old rice); cold rice prevents clumping during frying
- Pat shrimp dry with paper towels before cooking to ensure good browning
- Mince garlic and slice scallions; have all ingredients prepped and within arm's reach of the wok
Heat wok and sear shrimp
- Heat the 14-inch wok over medium-high heat for 1 minute until it begins to smoke lightly.
- Add 1½ tablespoons of the neutral oil, swirl to coat evenly, and wait 30 seconds.
- Add all the shrimp (450 g/1 lb) in a single layer and cook undisturbed for 2 minutes.
- Stir and cook for another 1–2 minutes until the shrimp are opaque and pink throughout.
- Transfer to a clean plate.
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Ready when: Shrimp are opaque with no translucent gray; they curl slightly and are firm to the touch
Tip: Dry shrimp prevents them from steaming; the initial undisturbed sear develops a flavorful crust
Toast garlic and scallion whites
- Lower heat to medium and add the remaining 1½ tablespoons of neutral oil.
- Add the minced garlic (6 cloves/2 tablespoons) and the sliced white and light green scallion parts (about 18 g).
- Cook, stirring constantly, for 1–2 minutes until fragrant and light golden; watch carefully so the garlic does not burn.
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Ready when: Garlic releases a sweet, pungent aroma and just begins to turn pale golden at the edges
Tip: Lower heat once the wok leaves the flame to prevent burning; burned garlic is bitter and ruins the dish
Add rice and break up clumps
- Add the chilled jasmine rice (540 g/3 cups) to the wok, breaking it apart with a wok spatula or wooden spoon as you stir.
- Work for 2 minutes, pressing the rice against the hot wok surface to separate individual grains and allow some light browning to develop.
- The rice should move easily and not clump.
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Ready when: Rice grains are fully separated and some have turned light golden; no white rice clumps remain
Tip: Using cold, stored rice prevents gumminess; fresh warm rice will clump no matter how much you stir
Season and combine
- Pour the soy sauce (30 ml/2 tablespoons) over the rice and stir to coat evenly for about 1 minute.
- Sprinkle the white pepper (2 g/½ teaspoon) throughout and mix well.
- Return the cooked shrimp (450 g/1 lb) to the wok and fold gently into the rice, stirring for 1 minute to combine and heat through.
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Ready when: Soy sauce is evenly absorbed (grains appear darker), shrimp are hot, and white pepper is distributed throughout
Tip: Fold gently to keep shrimp intact and avoid crushing the rice grains
Finish with chili oil
- Remove the wok from heat.
- Drizzle the chili oil (45 ml/3 tablespoons) over the rice and toss to distribute evenly.
- If using sesame oil (5 ml/1 teaspoon), add it now and toss once more.
- Taste and adjust salt if needed (the soy sauce provides saltiness, but add a pinch more if desired).
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Ready when: Chili oil is evenly distributed throughout; the rice has a reddish-orange tint and smells aromatic and spicy
Tip: Add chili oil off heat to preserve its fruity, spicy aromatics and prevent cooking off the volatile flavor compounds
Rest and plate
- Let the rice rest in the wok for 2–3 minutes off heat.
- This allows the flavors to meld and the dish to come to a comfortable serving temperature.
- Transfer to a serving platter or individual bowls and garnish generously with the reserved dark green scallion slices.
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Ready when: Rice is fully rested and ready to serve; scallion greens are bright and fresh
Tip: Resting allows residual heat to finish cooking without further drying out the rice
Good to know
Tips
- Always use cold, day-old rice for fried rice; fresh warm rice will clump and create a gummy texture no matter how hard you stir
- Keep a clear workspace near the wok with all ingredients prepped and measured—wok cooking is fast, and there's no time to chop mid-recipe
- For extra umami depth, add 1 tablespoon of oyster sauce along with the soy sauce, or stir in 1 teaspoon of fish sauce for a more authentic Southeast Asian flavor
- The chili oil should drizzle from a bottle with an oil base; if using dried chili flakes or a thick paste, strain or thin it first so it coats evenly
Make ahead
Cooked jasmine rice may be refrigerated in an airtight container for up to 3 days; this is ideal for fried rice. Garlic may be minced and scallions sliced up to 1 day ahead and stored separately in airtight containers in the refrigerator.
Storage & reheating
Best served immediately while the rice is warm and the chili oil's aroma is fresh. Leftovers may be refrigerated in an airtight container for up to 2 days. To reheat, transfer to a wok or large skillet over medium-high heat, breaking up any clumps and stirring frequently for 2–3 minutes until heated through. Add a light drizzle of additional chili oil or vegetable oil if the rice appears dry. Do not freeze, as the texture of the rice will be compromised.
Substitutions
- large shrimp (21–25 count per lb), peeled and deveined → boneless, skinless chicken breast or thighs (1 lb/450 g), cut into ½-inch (12 mm) cubes; cook as directed until opaque and cooked through (165°F/74°C internal temperature). Chicken will take the same cooking time as shrimp. Ensure pieces are uniform in size for even cooking.
- chili oil, store-bought → sriracha mixed with 1 tablespoon of neutral oil (total 3 tablespoons/45 ml), or hot sauce of choice. Sriracha and oil will give a slightly different flavor profile—more vinegary and textured—but provide similar heat and depth.
- jasmine rice, cooked and completely chilled → long-grain white rice or basmati rice, cooked and chilled. Both will work well; jasmine has a subtle floral note, while basmati is nuttier. Avoid short-grain or sushi rice, which are too sticky.
- soy sauce, light or all-purpose → tamari (gluten-free soy sauce) or coconut aminos in the same amount. Both are milder and slightly sweeter; adjust to taste if needed, as saltiness may differ slightly.
