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For this dish, I like using sushi rice or jasmine rice. Sushi rice is sticky and gives a nice texture. Jasmine rice is fluffy and aromatic. Both types work well in fried rice. Choose what you prefer or what you have on hand. You can use fresh or frozen vegetables in this recipe. Fresh vegetables taste great and have a nice crunch. Frozen vegetables are quick and easy. They save time and still taste good. I often keep frozen peas and carrots handy for busy days. To elevate your spicy garlic shrimp fried rice, consider adding extra ingredients. You might try ginger for a zesty kick. Lime juice adds brightness and a fresh taste. You can also include chopped cilantro for a herbaceous note. These extras can make your meal more delicious and unique. To start, rinse 1 cup of sushi rice under cold water. Keep rinsing until the water runs clear. This removes extra starch, giving the rice a nice texture. Next, add the rinsed rice and 2 cups of water to a medium saucepan. Bring the pot to a boil. After it boils, reduce the heat to low. Cover the pot and let it simmer for 15 minutes. Once done, remove the pot from heat. Let it sit, covered, for another 10 minutes to finish cooking. Fluff the rice with a fork and set it aside. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add 4 cloves of minced garlic and sauté for 30 seconds. The garlic should smell great but not burn. Next, add 1 pound of peeled and deveined shrimp. Cook the shrimp for about 2-3 minutes until they turn pink. Season them with a pinch of salt and pepper. When cooked, remove the shrimp from the skillet and set them aside. In the same skillet, add another tablespoon of sesame oil. Sauté 1 small finely chopped onion and 1 diced red bell pepper for about 3-4 minutes. Wait until they become soft. Add 1 cup of peas and carrots next, cooking for an extra 2 minutes. Push the veggies to one side of the skillet and pour in 2 lightly beaten eggs on the other side. Scramble the eggs until they are just set. Now, mix everything together in the skillet. Add the cooked rice, stirring it well with the veggies and eggs. Pour in 3 tablespoons of soy sauce and 1 tablespoon of sriracha. Stir until it’s all combined and taste it. Adjust the seasonings if needed. Finally, return the cooked shrimp to the skillet, stirring until everything is heated through. You can change the heat in this dish easily. Sriracha is a great choice. It adds spice and flavor. Start with one tablespoon if you like mild heat. If you want it spicier, add more. You can also try chili paste or red pepper flakes. Mix and match to find the right heat for you. To make great fried rice, use cold, day-old rice if you can. Fresh rice can be too sticky. Cold rice helps keep the grains separate. When cooking, use a hot skillet or wok. This helps to fry the rice and veggies quickly. Stir often to ensure even cooking. Avoid using too much sauce. It can make the rice soggy. Use just enough to flavor the dish. Also, don’t overcrowd the pan. If there’s too much food, it won’t fry well. Lastly, be careful not to overcook the shrimp. They should be pink and tender, not tough. {{image_2}} You can switch the shrimp for chicken or tofu. Chicken works well and adds nice flavor. Use about 1 pound of chicken, diced small. Cook it in the same way as the shrimp. Tofu is a great choice for a veggie option. Use firm tofu, cut into cubes. Sauté it until golden, just like the shrimp. You can also add more veggies, like broccoli or zucchini, for a colorful dish. Adding ginger brings a warm and spicy taste. Just grate a small piece and sauté it with the garlic. Lime juice can brighten the dish. Squeeze some fresh lime over the rice before serving. You can also add a splash of fish sauce for depth or chili flakes for extra heat. Each of these boosts flavor and gives you a unique twist on the dish. This fried rice is tasty on its own, but a few sides can enhance your meal. Serve it with a simple salad for crunch. A cucumber salad with vinegar is refreshing. You might enjoy spring rolls or dumplings as a fun side. If you want more spice, pair it with kimchi. These sides add variety and make the meal feel special. Store your spicy garlic shrimp fried rice in an airtight container. This keeps it fresh. Make sure to let it cool down first. Place it in the fridge within two hours of cooking. It should last about 3 to 4 days. If you're unsure about the freshness, check for any off smells or changes in color. When reheating, use a skillet or a wok. Add a splash of water or broth to keep it moist. Heat it on medium until hot. Stir often to ensure even heating. If you prefer the microwave, cover the bowl with a damp paper towel. This helps steam the rice and keeps it from drying out. Heat in short bursts, stirring in between. You can freeze the fried rice for later use. Portion it into freezer-safe bags or containers. Remove as much air as possible before sealing. This helps prevent freezer burn. It can last up to 3 months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat as described above for best results. The best rice for fried rice is sushi rice or jasmine rice. Sushi rice has a sticky texture, which holds well when frying. Jasmine rice is fragrant and fluffy. Both types work great in this dish. When using either, rinse the rice until the water runs clear. This step removes extra starch and helps prevent clumping. Yes, you can easily make this fried rice without shrimp. You can substitute shrimp with chicken, tofu, or even just veggies. If using chicken, make sure to cook it fully before adding it to the dish. Tofu works well too; just sauté it until golden. This recipe is flexible, so feel free to get creative! To make this fried rice gluten-free, swap regular soy sauce for gluten-free soy sauce or tamari. These options provide the same salty flavor without gluten. Always check labels to ensure no gluten-containing ingredients are included. Enjoy this delicious meal without worry! To wrap up, we explored the key ingredients for fried rice, including rice options and vegetables. Next, we looked at cooking rice and shrimp for the perfect dish. I shared tips for flavor and common mistakes to avoid. We discussed variations with proteins and flavor enhancers, plus storage tips for leftovers. With these insights, you'll make delicious fried rice every time. Enjoy your cooking journey and keep experimenting to find your perfect recipe!

Spicy Garlic Shrimp Fried Rice

Savor the flavor of Spicy Garlic Shrimp Fried Rice with this easy and delicious recipe! Perfectly cooked shrimp and vibrant veggies come together in a savory dish that's ready in just 40 minutes. Ideal for quick weeknight dinners or meal prep, this recipe is sure to please. Don't miss out on the perfect balance of spice and taste—click through to explore this mouthwatering recipe! #ShrimpFriedRice #SpicyRecipes #EasyMeals #FoodieDelight
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Ingredients
  

1 cup sushi rice (or jasmine rice)

2 cups water

1 lb shrimp, peeled and deveined

4 cloves garlic, minced

1 small onion, finely chopped

1 red bell pepper, diced

1 cup peas and carrots (frozen or fresh)

3 tablespoons soy sauce

1 tablespoon sriracha (adjust for heat preference)

2 eggs, lightly beaten

2 tablespoons sesame oil

2 green onions, chopped (for garnish)

Salt and pepper to taste

Instructions
 

Cook the Rice: Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for another 10 minutes. Fluff the rice with a fork and set aside.

    Prepare the Shrimp: In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp and cook until they turn pink, about 2-3 minutes. Season with a pinch of salt and pepper. Remove the shrimp from the skillet and set aside.

      Sauté the Vegetables: In the same skillet, add the remaining tablespoon of sesame oil. Sauté the chopped onion and diced red bell pepper for around 3-4 minutes until softened. Add the peas and carrots, cooking for another 2 minutes.

        Combine and Flavor: Push the veggies to one side of the skillet. Pour the beaten eggs into the empty side and scramble them until just set. Mix everything together in the skillet.

          Add Rice and Sauces: Add the cooked rice to the skillet, mix thoroughly with the vegetables and egg. Pour in the soy sauce and sriracha, stirring until everything is well combined. Taste and adjust seasoning as needed.

            Finish with Shrimp: Return the cooked shrimp to the skillet and stir until heated through (about 1-2 minutes). Remove from heat.

              Serve: Garnish with chopped green onions and serve hot.

                Prep Time: 15 mins | Total Time: 40 mins | Servings: 4