Here’s a simple, flavorful Garlic Butter Shrimp Fried Rice using Fried rice as the base.
It’s quick, restaurant-style, and works great with leftover rice.
🍤 Garlic Butter Shrimp Fried Rice
🧄 Ingredients (2–3 servings)
- 2 cups cooked and chilled rice (best if day-old)
- 200–250 g shrimp (peeled & deveined)
- 3–4 tbsp butter
- 5–6 cloves garlic (finely chopped)
- 2 eggs
- 1 cup mixed vegetables (peas, carrots, corn)
- 2–3 tbsp soy sauce
- 1 tbsp oyster sauce (optional but recommended)
- 1/2 tsp black pepper
- Salt to taste
- 2 tbsp oil (for frying)
- Spring onions (for garnish)
- Lemon juice (optional, for brightness)
🔥 Instructions
1. Cook the shrimp
- Heat 1 tbsp butter + 1 tbsp oil in a large pan or wok.
- Add garlic (1–2 cloves) and sauté briefly.
- Add shrimp, salt, and pepper.
- Cook 2–3 minutes until pink and slightly golden.
- Remove and set aside.
2. Scramble eggs
- In the same pan, add a little more butter if needed.
- Pour in beaten eggs.
- Scramble until just set, then push aside.
3. Stir-fry vegetables
- Add mixed vegetables.
- Cook 2–3 minutes until slightly tender.
4. Add rice
- Break up chilled rice and add it in.
- Stir-fry on high heat so it stays fluffy, not mushy.
5. Season it
- Add soy sauce, oyster sauce, black pepper, and salt.
- Mix well so every grain is coated.
6. Garlic butter finish
- Add remaining butter + chopped garlic.
- Toss everything on high heat for 1–2 minutes until fragrant.
7. Combine shrimp
- Add cooked shrimp back in.
- Mix gently so they don’t overcook.
8. Serve
- Garnish with spring onions.
- Optional: squeeze a little lemon for freshness.
🍽️ Tips for best taste
- Use cold rice (fresh rice becomes sticky).
- Don’t overcook shrimp—they turn rubbery fast.
- High heat = better “wok-style” flavor.
- Butter added at the end gives the signature garlic aroma.
If you want, I can also give you:
- Spicy chili version 🌶️
- Chinese restaurant-style version 🍜
- Or a low-calorie version for dieting 💪