30-Minute Garlic Shrimp Fried Rice

Name: 30-Minute Garlic Shrimp Fried Rice
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3½ cups (560 g) cooked jasmine or long-grain white rice, chilled, day-old or chilled, broken up into individual grains; 1 lb (450 g) large shrimp (26–30 count per pound), peeled and deveined, patted dry with paper towels; 6 cloves (30 g) garlic cloves, minced; 3 tbsp (45 ml) vegetable oil or peanut oil; 2 large (100 g) large eggs, beaten with a pinch of salt; 3 tbsp (45 ml) soy sauce; 1 tbsp (15 ml) fish sauce; 1½ tsp (7 ml) toasted sesame oil; ½ tsp (2 g) sugar; ¼ tsp (½ g) white pepper; 1 whole (10 g) red Thai bird chili, thinly sliced, seeds removed for less heat, optional (optional); 3 stalks (30 g) scallions (green onions), white and light green parts sliced into 1-inch pieces, dark green reserved for garnish; ¼ cup (10 g) fresh cilantro leaves, roughly chopped (optional); ½ whole (40 g) lime, cut into wedges for serving (optional)

From the MyKitchenBank Kitchen

A vibrant Thai-fusion fried rice loaded with succulent shrimp, fragrant garlic, and fluffy rice, ready in under 30 minutes. This one-wok meal delivers restaurant-quality results with a savory-sweet balance and a hint of heat. Day-old rice works best to achieve the ideal texture—each grain stays separate and absorbs the savory sauce perfectly.

Prep: 10 min
Cook: 12 min
Wait: 8 min
Total: 30 min
Makes: 4 servings (about 2 cups each)

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Ingredients

4 servings

3½ cups (560 g) cooked jasmine or long-grain white rice, chilled, day-old or chilled, broken up into individual grains
1 lb (450 g) large shrimp (26–30 count per pound), peeled and deveined, patted dry with paper towels
6 cloves (30 g) garlic cloves, minced
3 tbsp (45 ml) vegetable oil or peanut oil
2 large (100 g) large eggs, beaten with a pinch of salt
3 tbsp (45 ml) soy sauce
1 tbsp (15 ml) fish sauce
1½ tsp (7 ml) toasted sesame oil
½ tsp (2 g) sugar
¼ tsp (0.5 g) white pepper
1 whole (10 g) red Thai bird chili, thinly sliced, seeds removed for less heat, optional (optional)
3 stalks (30 g) scallions (green onions), white and light green parts sliced into 1-inch pieces, dark green reserved for garnish
¼ cup (10 g) fresh cilantro leaves, roughly chopped (optional)
½ whole (40 g) lime, cut into wedges for serving (optional)

Equipment (6)

14-inch (36 cm) wok or large skillet (12-inch/30 cm minimum)
Cutting board
Sharp knife
Measuring spoons and cups
Wooden spatula or wok turner
Small bowl for whisking

Steps

Before you start

Use cooked rice that is at least a few hours old or overnight chilled—freshly cooked rice will clump. If you must use warm rice, spread it on a baking sheet and refrigerate for 30 minutes.
Have all ingredients prepped and within arm's reach (mise en place) before you start cooking, as the wok works fast once heat is applied.
Preheat your wok or largest skillet over medium-high heat for 2 minutes to ensure even cooking.

1
Heat the wok
- Place the wok or large skillet over medium-high heat and allow it to heat for 2 minutes until a drop of water sizzles immediately on contact.
- This ensures the shrimp will sear properly and the rice will develop texture without sticking.
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Tip: A properly heated wok prevents the shrimp from steaming and gives it a golden exterior.
2
Sear the shrimp
- Add 1.5 tablespoons of oil to the wok and swirl to coat.
- Add the shrimp in a single layer and let sit undisturbed for 1.5 minutes.
- Stir and cook for another 1 to 1.5 minutes until the shrimp are opaque and pink.
- Transfer to a clean plate.
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Ready when: Shrimp are bright pink and opaque throughout, curled slightly; internal temperature 165°F (74°C)
Tip: Don't stir immediately—let the shrimp develop color on the bottom. Overcooking makes them rubbery, so pull them at just-cooked.
3
Scramble the eggs
- Add the remaining 1.5 tablespoons of oil to the wok.
- Pour in the beaten eggs and scramble gently with the spatula, breaking them into bite-sized curds.
- Once the eggs are set but still slightly moist, about 2 minutes, push them to the side of the wok.
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Ready when: Eggs are cooked through but not dry; they form soft curds
Tip: Remove the eggs before they over-firm up—they'll continue to cook from residual heat, and you want a creamy texture in the final dish.
4
Fry the garlic
- In the same wok, add the minced garlic to the empty space and stir constantly for 20 to 30 seconds until fragrant and light golden.
- Watch carefully—garlic burns quickly.
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Ready when: Garlic is fragrant and light golden, not darkened
Tip: Constant stirring prevents garlic from burning. Burnt garlic tastes bitter and will ruin the dish.
5
Add and toast the rice
- Add the chilled, broken-up rice to the wok, breaking up any remaining clumps with the spatula.
- Stir and toss for 3 to 4 minutes, ensuring the rice is in direct contact with the hot surface.
- The grains will begin to separate and develop a slightly toasted aroma.
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Ready when: Rice is heated through, grains are separate and lightly toasted; rice moves freely in the wok
Tip: If the rice clumps badly, spread it on a baking sheet and chill it longer before cooking. Cold rice fries better than warm.
6
Season the fried rice
- In a small bowl, whisk together the soy sauce, fish sauce, sesame oil, sugar, and white pepper.
- Pour this mixture over the rice and toss thoroughly to coat evenly.
- Stir constantly for 1 minute to ensure the seasonings are well distributed.
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Ready when: Rice is glossy and evenly coated with sauce; no pooling of liquid at the bottom
Tip: Whisking the sauce first ensures the sugar dissolves and the flavors are balanced before hitting the hot rice.
7
Combine and finish
- Return the cooked shrimp and scrambled eggs to the wok.
- Add the white and light green scallion pieces and the optional sliced chili.
- Toss everything together for 1 to 2 minutes to heat through and distribute the ingredients evenly.
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Ready when: All components are warmed through, shrimp are no longer cold to the touch, ingredients are evenly mixed
Tip: Don't overstir once everything is combined—you want the shrimp to stay whole and the rice grains to remain separate.
8
Plate and serve
- Divide the fried rice among four serving bowls.
- Garnish with the reserved dark green scallion tops, fresh cilantro (if using), and a lime wedge on the side.
- Serve immediately while hot.
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Tip: Lime juice brightens the savory rice just before eating—squeeze it over each bite for maximum flavor.

Good to know

Tips

Day-old or chilled rice is crucial: fresh, warm rice will steam and clump in the wok. If you only have freshly cooked rice, spread it on a baking sheet and refrigerate for at least 30 minutes before cooking.
Mise en place is your friend—have all ingredients prepped, measured, and within arm's reach before you turn on the heat. Fried rice cooks quickly, and there's no time to chop mid-wok.
Don't overcrowd the wok when searing the shrimp. Work in two batches if your shrimp don't fit in a single layer, and keep the first batch on a plate to combine at the end.
Taste the rice before serving and adjust the salt or fish sauce to your preference. Every soy sauce brand has a different salinity, and personal taste varies. A squeeze of fresh lime juice just before eating always improves the dish.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a wok or skillet over medium-high heat, stirring gently and adding 1 tablespoon of water if the rice seems dry, until heated through (about 3 minutes). Do not freeze—the texture of fried rice degrades significantly when thawed.

Substitutions

large shrimp (26–30 count per pound), peeled and deveined → 1 lb (450 g) boneless, skinless chicken breast, cut into 1-inch cubes, or 1 lb (450 g) diced pork or beef. Increase the cook time for chicken or pork in step 2 to 5–6 minutes until cooked through. Beef can be cooked to medium-rare after 4–5 minutes.
soy sauce → tamari or coconut aminos (for gluten-free). Use the same amount as soy sauce. Coconut aminos is slightly sweeter, so reduce the sugar by ¼ teaspoon if using it.
fish sauce → additional soy sauce (1 tablespoon), or omit entirely for vegetarian fried rice. The umami depth will be less pronounced, but the rice will still taste good. Add ¼ teaspoon of salt if omitting fish sauce.
cooked jasmine or long-grain white rice, chilled → 3.5 cups (490 g) cooked brown rice or jasmine rice, chilled. Brown rice absorbs slightly more of the sauce, so the rice may feel less oily. This is a matter of preference.