Ingredients
For the Garlic Shrimp
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tbsp butter
- 4 cloves garlic, minced
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp salt
- ½ tsp Italian seasoning
- 1 tbsp lemon juice
- 1 tbsp chopped fresh parsley
For the Vegetable Fried Rice
- 3 cups cooked long-grain or basmati rice, preferably chilled
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- ½ cup frozen peas
- ½ cup corn
- ½ cup diced bell pepper
- 2 eggs
- 2 tbsp soy sauce
- 1 tbsp oyster sauce, optional
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp salt, or to taste
- 1 tbsp butter
- 2 tbsp chopped green onions or parsley
Instructions
1. Prepare the shrimp
Pat the shrimp dry. Toss with paprika, black pepper, salt, Italian seasoning, garlic, and lemon juice.
2. Cook the shrimp
Heat olive oil and butter in a large skillet over medium-high heat. Add shrimp and cook for about 2–3 minutes per side, until pink, opaque, and cooked through. Remove and set aside.
3. Make the rice
In the same skillet, add olive oil and onion. Cook for 2–3 minutes. Add garlic, carrot, bell pepper, peas, and corn. Stir-fry for another 3–4 minutes.
4. Add the eggs
Push the vegetables to one side. Crack in the eggs and scramble until just cooked.
5. Add rice and seasoning
Add the chilled cooked rice. Pour in soy sauce and optional oyster sauce. Add paprika and black pepper. Toss everything together over medium-high heat for 4–5 minutes.
6. Finish
Stir in butter and chopped green onions or parsley. Taste and adjust seasoning.
7. Serve
Pile the fried rice into a bowl and arrange the grilled garlic shrimp generously on top. Garnish with parsley and a little lemon.
Nut / Allergen Information
- Nuts: No tree nuts or peanuts are required in this recipe.
- Shellfish: Contains shrimp.
- Egg: Contains eggs.
- Soy: Soy sauce contains soy.
- Dairy: Butter contains milk.
- Gluten: Soy sauce and oyster sauce may contain wheat. Use gluten-free versions if needed.
- Cross-contact: Check packaged sauces for allergen statements if cooking for someone with an allergy.
Approximate Nutrition
Per serving, assuming 4 servings:
- Calories: ~520 kcal
- Protein: ~31 g
- Carbohydrates: ~57 g
- Fat: ~19 g
- Fiber: ~4 g
- Sodium: ~850–1,100 mg, depending on the sauces
Q&A
Q: Can I use frozen shrimp?
Yes. Thaw completely and pat dry before seasoning.
Q: Why should the rice be cold?
Chilled, cooked rice is firmer and less sticky, so it fries better.
Q: Can I use brown rice?
Yes. Brown rice works well, although the texture will be slightly chewier.
Q: Can I make it without eggs?
Yes. Simply leave the eggs out and add extra vegetables if desired.
Q: Can I replace shrimp with chicken?
Yes. Use small pieces of chicken and cook until the internal temperature reaches 165°F (74°C).
Q: How do I keep shrimp from becoming rubbery?
Cook them only until they are opaque and just cooked through; avoid prolonged cooking.
Q: Can I make this ahead of time?
Yes. Refrigerate leftovers promptly and use them within 3–4 days. Reheat thoroughly before serving.