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Garlic Butter Shrimp Fried Rice

This Garlic Butter Shrimp Fried Rice is SO EASY! Succulent shrimp sautéed in garlic butter with fluffy jasmine rice, veggies, and a hint of soy sauce for a quick, satisfying meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Keyword: Easy, Fried Rice, Garlic Butter, Quick, Shrimp
Servings: 4 servings

Ingredients

  • 2 cups cooked jasmine rice day-old or freshly cooked and cooled
  • 1 pound shrimp peeled and deveined, medium to large
  • 4 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 1 cup peas and carrots fresh or frozen
  • 2 eggs beaten
  • 3 green onions chopped
  • 2 tablespoons soy sauce low-sodium preferred
  • salt and pepper to taste

Instructions

Step 1: Prep Your Ingredients

  • Make sure your shrimp are peeled and deveined, garlic minced, green onions chopped, and peas and carrots ready to go. If using frozen peas and carrots, thaw them first. Beat the eggs lightly in a bowl and set aside.

Step 2: Cook the Shrimp

  • Heat 2 tablespoons of butter in your skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the pan and set aside, leaving flavorful bits in the skillet.

Step 3: Sauté the Garlic and Veggies

  • Lower heat to medium. Add remaining 2 tablespoons of butter and minced garlic to skillet. Sauté for about 30 seconds until fragrant, careful not to burn garlic. Add peas and carrots, cooking 2-3 minutes until tender.

Step 4: Scramble the Eggs

  • Push veggies to one side of the pan. Pour beaten eggs into empty space and scramble gently until just set but still moist.

Step 5: Add the Rice and Combine

  • Add cooked jasmine rice to skillet, breaking up any clumps with spatula. Stir to coat rice with garlic butter and mix with eggs and veggies evenly.

Step 6: Season and Finish

  • Return cooked shrimp to pan. Pour in soy sauce and toss to combine. Season with salt and pepper to taste. Sprinkle chopped green onions over top and stir once more. Serve immediately.

Equipment

  • Large Skillet or Wok
  • Spatula or Wooden Spoon
  • Mixing Bowl
  • Measuring Spoons
  • Knife and cutting board

Notes

  • Use day-old or cooled rice to prevent mushiness and achieve the best texture.
  • Swap shrimp for chicken or tofu for different protein options.
  • For a spicier version, add crushed red pepper flakes or chili garlic sauce.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently to preserve texture.
  • Avoid burning garlic by cooking on moderate heat and stirring constantly once added.