How to Make It
Let’s walk through this together! You’re about to become a garlic shrimp fried rice pro.
1. Prep the Shrimp
In a bowl, combine the shrimp with light and dark soy sauces, garlic powder, onion powder, black pepper, and chili flakes. Let it marinate for 30 minutes if you’ve got the time—it really boosts the flavor.
2. Make the Yum Yum Sauce
In a small bowl, whisk together the mayo, ketchup, sriracha, rice vinegar, paprika, and ginger powder. Store it in the fridge while you cook. It’s going to be your secret weapon.
3. Cook the Shrimp
Melt the butter in a non-stick pan over medium heat. Add the marinated shrimp and cook until pink and slightly crispy on the edges—about 3–4 minutes per side. Set them aside.
4. Fry the Veggies & Eggs
In the same pan, add a little more butter if needed. Toss in the garlic, green onion, carrots, and peas. Sauté for 2–3 minutes. Push the veggies to one side and crack in the eggs. Scramble them right there in the pan.
5. Add the Rice & Sauces
Add your day-old rice to the pan and break it up with your spatula. Pour in the soy sauce and oyster sauce, stirring until everything is well coated and heated through.
6. Combine & Serve
Add the cooked shrimp back into the pan and mix gently. Serve hot with a drizzle (or generous dollop!) of Yum Yum sauce and a sprinkle of green onion. Done!
Substitutions & Additions
- No shrimp? Use diced chicken breast or tofu.
- Lower fat? Use cooking spray instead of butter.
- Spicier? Add more chili flakes or a splash of hot sauce.
- No oyster sauce? Use hoisin or extra soy sauce with a pinch of sugar.
- Extra veggies? Toss in bell peppers, corn, or spinach.
Tips for Success
- Day-old rice is key! Fresh rice will turn mushy—pop hot rice in the freezer for 20 minutes if needed.
- Don’t overcook the shrimp. They’re done as soon as they turn pink and curl.
- Prep the Yum Yum sauce in advance. It lasts up to a week in the fridge and pairs with everything.
- Use a large pan or wok. It helps everything fry evenly without steaming.
How to Store It
Let your fried rice cool completely before packing it into airtight containers. It’ll stay fresh in the fridge for up to 4 days. When you’re ready to reheat, microwave it or warm it up in a non-stick pan with a splash of water to revive the texture. Keep the Yum Yum sauce separate and drizzle it on just before serving.
FAQs
Can I freeze shrimp fried rice?
Absolutely! Just portion it into freezer-safe containers and freeze for up to 2 months. Thaw in the fridge overnight and reheat in a pan.
What can I use instead of rice?
You can sub in cauliflower rice for a lower-carb version, or even cooked quinoa for a protein boost.
Is this recipe good for meal prep?
Yes! It makes 4 generous portions and reheats like a dream. Just store the sauce separately to keep things fresh.
Can I make it without eggs?
Totally! Just skip the eggs or swap in a vegan alternative like crumbled tofu.