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- 1 cup cooked jasmine rice (preferably cold) - 200g shrimp, peeled and deveined - 3 tablespoons unsalted butter - 4 cloves garlic, minced - 1/2 cup peas and carrots (frozen or fresh) - 2 green onions, sliced - 2 tablespoons soy sauce - 1 teaspoon sesame oil - Salt and black pepper to taste - Optional: 1 egg, lightly beaten When I make Minute Garlic Butter Shrimp Fried Rice, I choose quality ingredients. First, I use jasmine rice because of its lovely aroma and texture. Cold rice is best. It stays firm and does not clump. Next, I pick fresh shrimp. It should be peeled and deveined. Fresh shrimp gives a sweet taste. If using frozen, remember to thaw it before cooking. Butter is key in this dish. I use unsalted butter, which lets me control the salt. The rich flavor of butter enhances all other tastes. Garlic is a must. I mince four cloves to release its strong aroma. It adds depth and flavor to the dish. For veggies, I blend peas and carrots. They add color and nutrients. You can use fresh or frozen. Either works well. Green onions are my favorite garnish. They add a fresh crunch and bright color. Finally, I season with soy sauce and sesame oil. These ingredients give the rice a savory kick. I also add salt and pepper to taste. If I want more protein, I beat an egg and mix it in. It makes the dish even heartier. These ingredients come together to create a quick, tasty meal. Their flavors blend well, making each bite delicious. - Ensure rice is cold and clump-free - Thaw shrimp if using frozen To start, cold rice is key. It helps the grains stay separate. If your rice is warm, it may stick together. You can use leftover rice from the fridge. Just break up any clumps to make it easier to cook. If you have frozen shrimp, take them out early. Let them thaw in cold water for about 15 minutes. This way, they will cook evenly and stay juicy. - Heat butter and sauté garlic - Cook shrimp and season - Add vegetables and incorporate rice - Season and add scrambled egg (if desired) - Finish with green onions and taste Now, let’s get cooking! First, melt 2 tablespoons of butter in a large skillet over medium-high heat. When the butter is hot and bubbling, add minced garlic. Sauté it for about 30 seconds. You want it fragrant but not brown. Next, add the shrimp to the skillet. Cook them for about 2-3 minutes. Watch for them to turn pink; that means they are done. Season with a pinch of salt and pepper. This simple step makes all the difference. Then, toss in your peas and carrots. Stir for another 2 minutes until they heat through. Now, push the shrimp and veggies to one side of the skillet. Add the remaining butter and your cold rice. Break up any clumps as you stir-fry everything together. Pour in 2 tablespoons of soy sauce and 1 teaspoon of sesame oil. Mix well to coat the rice evenly. If you'd like to add an egg for extra protein, push the mixture to one side. Pour the beaten egg into the empty space and scramble it until cooked. Then, mix it into the rice. Finally, stir in sliced green onions. Cook for 1 more minute. Taste your fried rice and adjust the seasoning if needed. This is your moment to make it perfect! Using cold rice is key for great texture. When rice is cold, it stays firm. This helps avoid mushy fried rice. You want each grain to shine. If your rice is warm, let it cool in the fridge first. Cooking shrimp takes just 2-3 minutes. They turn pink when done. For the vegetables, add them after the shrimp. Cook them for about 2 minutes. This keeps them crisp and colorful. To boost flavor, consider adding more garlic. You might also try ginger for a fresh taste. A splash of lime juice can add zing. For a kick, add chili flakes or sriracha. Adjust spice levels by using less garlic or soy sauce. If you prefer milder flavors, skip the chili. You can also use tamari for a gluten-free option. {{image_2}} You can change up the protein in this dish. If you want, use chicken or tofu instead of shrimp. Both options add a nice taste and make this meal your own. - Chicken: Use diced chicken breast. Cook it until it's golden brown. - Tofu: Use firm tofu, cut into cubes. Sauté until crispy on the outside. Switching vegetables can also give new flavors. Try bell peppers, broccoli, or snap peas. Each veggie adds its own character. - Bell Peppers: Sweet and colorful. Cut them into strips and add them with the garlic. - Broccoli: Nutritious and crunchy. Steam it slightly before adding to the rice. - Snap Peas: Crisp and sweet. Toss in at the same time as the peas and carrots. Serving this fried rice is fun and easy. It pairs well with many sides. A light soup or a fresh salad works great. - Soup: A simple miso soup can warm up your meal. - Salad: A cucumber salad adds crunch and freshness. For presentation, serve the fried rice in a big bowl. Top it with extra green onions and sesame seeds. This makes the dish look bright and tasty. - Garnish: Use fresh herbs like cilantro to add color. - Serving Style: Serve family-style so everyone can help themselves. To store leftover fried rice safely, let it cool first. Use an airtight container to keep it fresh. Place the fried rice in the fridge if you plan to eat it within three days. For reheating, use a microwave or a skillet. If using a microwave, heat it in short bursts. Stir in between to ensure even heating. In a skillet, add a splash of water to keep it moist. Stir and cook on low heat until hot. If you want to freeze fried rice, it works well! Pack it in a freezer-safe container or bag. Try to remove as much air as possible to avoid freezer burn. Fried rice can stay good in the freezer for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Reheat in the microwave or skillet as mentioned before. This way, you have a quick meal ready whenever you need it! To keep fried rice from being mushy, use cold, cooked rice. Freshly cooked rice can clump. It holds too much moisture. Spread it out on a plate to cool. This helps dry it out before cooking. Stir-frying at high heat also helps dry it out. Yes, you can add other vegetables. Bell peppers, broccoli, and corn work well. Just chop them small so they cook fast. Add them when you add peas and carrots. This adds color and nutrition. Jasmine rice is best for fried rice. It has a nice, fluffy texture. You can also use long-grain rice. Avoid sticky rice, as it clumps together too much. Cold, leftover rice gives the best results. Yes, you can make this recipe vegetarian. Swap shrimp for tofu or tempeh. Use vegetable broth instead of butter. Add more veggies to enhance flavor. This keeps it hearty and tasty. Garlic Butter Shrimp Fried Rice lasts about three days in the fridge. Store it in an airtight container. Reheat it in a skillet or microwave. Make sure it’s hot all the way through before eating. In this blog post, I shared a simple recipe for garlic butter shrimp fried rice. You learned about the best ingredients, step-by-step cooking tips, and ways to store leftovers. Remember, using cold rice is key. You can also swap shrimp for chicken or tofu. Feel free to mix in your favorite vegetables or spices. Enjoy your cooking! It's all about making great food that you love.

Minute Garlic Butter Shrimp Fried Rice

Looking for a quick and delicious meal? Try this Minute Garlic Butter Shrimp Fried Rice recipe that's packed with flavor and ready in just 20 minutes! With succulent shrimp, fragrant garlic, and vibrant veggies, this easy dish is perfect for busy weeknights. Follow the step-by-step instructions to create the ultimate comfort food that everyone will love. Click through to explore the full recipe and treat yourself to a delightful dinner!
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Ingredients
  

1 cup cooked jasmine rice (preferably cold)

200g shrimp, peeled and deveined

3 tablespoons unsalted butter

4 cloves garlic, minced

1/2 cup peas and carrots (frozen or fresh)

2 green onions, sliced

2 tablespoons soy sauce

1 teaspoon sesame oil

Salt and black pepper to taste

Optional: 1 egg, lightly beaten (for extra protein)

Instructions
 

Prepare the Ingredients: Make sure your rice is cold and clump-free for the best texture. Thaw the shrimp if using frozen.

    Heat the Butter: In a large skillet or wok over medium-high heat, melt 2 tablespoons of butter until sizzling.

      Sauté Garlic: Immediately add the minced garlic and sauté for about 30 seconds, or until fragrant but not browned.

        Cook Shrimp: Add the shrimp to the skillet. Cook for about 2-3 minutes until they turn pink and are fully cooked. Season with a pinch of salt and pepper.

          Add Vegetables: Stir in the peas and carrots, cooking for an additional 2 minutes to heat through.

            Incorporate Rice: Push the shrimp and vegetables to one side of the skillet, then add the remaining butter and the cold rice to the pan. Stir-fry everything together, breaking up any clumps of rice.

              Season It Up: Add the soy sauce and sesame oil, mixing well to coat the rice thoroughly. If adding an egg, push everything to the side, pour the egg in, scramble it until cooked, then mix it into the rice.

                Finish with Green Onions: Stir in the sliced green onions and cook for 1 more minute.

                  Taste and Adjust: Check for seasoning and adjust with more salt, pepper, or soy sauce as needed.

                    Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 2-3

                      - Presentation Tips: Serve the fried rice in a large bowl or plate, garnished with additional green onions and a sprinkle of sesame seeds for that extra touch.