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- 1 lb shrimp, peeled and deveined - 2 cups cooked jasmine rice (preferably day-old for best texture) - 4 cloves garlic, finely minced - 2 tablespoons chili paste (adjust to your spice preference) - 2 tablespoons soy sauce - 1 tablespoon oyster sauce (optional for extra depth of flavor) - 1 cup mixed vegetables (such as carrots, peas, and corn) - 2 green onions, finely sliced - 2 large eggs, lightly beaten - 3 tablespoons vegetable oil (divided) - Salt and black pepper to taste Gather all these ingredients before you start. Fresh shrimp adds a nice touch. Day-old jasmine rice gives the best texture. This rice is less sticky, which helps in frying. You can use any mixed vegetables you like. Carrots, peas, and corn work great. Adjust the chili paste to your taste. If you like it spicy, add more. The oyster sauce is optional, but it adds great flavor. Make sure your garlic is minced well to bring out its flavor. This dish also needs green onions for a fresh crunch. Don't forget the eggs; they add richness. Finally, have your vegetable oil on hand for frying. With these ingredients ready, you're set to make a delicious meal. To start, I marinate the shrimp. I mix 1 pound of peeled and deveined shrimp with 2 tablespoons of chili paste. I also add a pinch of salt. I stir it well and let it sit for about 10 minutes. This helps the shrimp soak up all that yummy flavor. Next, I prepare the rice. I use about 2 cups of cooked jasmine rice, which is best if it's day-old. If I don’t have day-old rice, I spread freshly cooked rice on a baking sheet. I fluff it with a fork to cool it down and separate the grains. Now, let’s get cooking! - Sauté the Shrimp: I heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. I add the marinated shrimp and cook for 2-3 minutes. I stir occasionally until the shrimp turn pink and opaque. Once they are done, I set them aside on a plate. - Scramble the Eggs: In the same skillet, I add a splash more oil if needed. I pour in 2 beaten eggs and scramble them quickly. I cook them for about 1-2 minutes until just set. Then, I move the eggs to a separate plate. - Sauté the Vegetables: Next, I add the remaining oil to the skillet. I toss in 4 minced garlic cloves and sauté for about 30 seconds until fragrant. Then, I add 1 cup of mixed vegetables like carrots, peas, and corn. I stir-fry for about 3-4 minutes until they are tender but still crisp. - Combine All Ingredients: I add the cooled jasmine rice to the skillet, breaking up any clumps. I drizzle in 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce if I want extra flavor, and the remaining chili paste. I stir everything together well. - Reintroduce Shrimp and Eggs: Finally, I fold the cooked shrimp and scrambled eggs back into the rice. I season with salt and black pepper to taste. I stir-fry everything for another 2-3 minutes until heated through. - Finish with Green Onions: To finish, I add 2 finely sliced green onions and mix well. This adds a nice crunch and fresh flavor to the dish. Now, your Chili Garlic Shrimp Fried Rice is ready to serve! - Adjust the chili paste to match your spice level. If you like it hot, add more! - Using day-old rice gives the best texture. It helps keep the rice fluffy and not sticky. - Sauté shrimp quickly over medium-high heat. This keeps them juicy and tender. - When scrambling eggs, use a gentle touch. Cook them just until set to keep them soft. - Serve the fried rice in bright bowls to make it pop. - Top with extra green onions and a sprinkle of sesame seeds for a nice touch. {{image_4}} You can switch up the shrimp for other proteins. Chicken or tofu work great here. Just cut them into small pieces and follow the same steps. You can also mix and match your veggies. Try bell peppers, broccoli, or snap peas for a fresh twist. Want more heat? Add extra chili paste or some red pepper flakes. If you like it milder, use less chili paste. You can also balance spice with a little sugar or honey. This can help tone down the heat while keeping the flavor. If you need gluten-free options, choose tamari instead of soy sauce. Make sure to check the labels. Some oyster sauces are gluten-free too. Always look for brands that cater to your dietary needs to enjoy this dish without worry. Store leftover chili garlic shrimp fried rice in an airtight container. Make sure it cools before sealing. This helps keep the rice fresh. You can keep it in the fridge for up to three days. If you plan to eat it later, label the container with the date. To reheat fried rice, use a skillet over medium heat. Add a splash of water or oil to keep it moist. Stir the rice often to prevent sticking. Heat until it is warm throughout. You can also use the microwave. Cover the rice with a damp paper towel and heat for one to two minutes. To freeze fried rice, let it cool completely first. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. You can freeze it for up to three months. To thaw, place it in the fridge overnight or use the microwave on defrost. Stir well before serving. Yes, you can use frozen shrimp. Just thaw them first. - Tips for using frozen shrimp: - Place the shrimp in cold water for about 15-20 minutes. - Drain and pat them dry before marinating. - Ensure they are peeled and deveined. You can easily make it vegetarian. - Substitute shrimp and adjust sauces: - Use tofu or tempeh instead of shrimp. - Replace soy sauce with a gluten-free option if needed. - Adjust the chili paste for extra flavor. The best rice for fried rice is jasmine rice. - Explanation of rice types: - Jasmine rice has a nice aroma and fluffy texture. - Day-old rice works best since it's less sticky. - Basmati rice is another option for a different flavor. Adding more heat is easy! - Additional methods for enhancing heat: - Increase the amount of chili paste in the recipe. - Try adding sliced fresh chili peppers. - A dash of hot sauce can also boost flavor. This recipe for shrimp fried rice covers all you need. You learn about ingredients, cooking steps, and storage tips. I explained how to make it taste great and look nice. You can also adjust spice levels and choose alternative ingredients. Try making this dish your own with different flavors. Enjoy the fun of cooking and share it with friends!

Chili Garlic Shrimp Fried Rice

Spice up your dinner with this delicious Chili Garlic Shrimp Fried Rice recipe! Perfect for a quick weeknight meal, this dish combines juicy shrimp, savory garlic, and vibrant mixed veggies tossed with aromatic jasmine rice. It's easy to make and bursting with flavor. Ready in just 30 minutes, your taste buds will thank you! Click through to explore this mouthwatering recipe that will elevate your dinner plans!
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Ingredients
  

1 lb shrimp, peeled and deveined

2 cups cooked jasmine rice (preferably day-old for best texture)

4 cloves garlic, finely minced

2 tablespoons chili paste (adjust to your spice preference)

2 tablespoons soy sauce

1 tablespoon oyster sauce (optional for extra depth of flavor)

1 cup mixed vegetables (such as carrots, peas, and corn)

2 green onions, finely sliced

2 large eggs, lightly beaten

3 tablespoons vegetable oil (divided)

Salt and black pepper to taste

Instructions
 

Marinate the Shrimp: In a mixing bowl, combine the shrimp with 1 tablespoon of chili paste and a pinch of salt. Mix well and let it marinate for approximately 10 minutes to absorb flavor.

    Prepare the Rice: Ensure that your jasmine rice is cooled and well-separated to prevent clumping. If using freshly cooked rice, spread it on a baking sheet to cool and fluff it lightly with a fork.

      Cook the Shrimp: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated shrimp and sauté for about 2-3 minutes, stirring occasionally, until they turn pink and opaque. Once cooked, remove the shrimp from the skillet and set them aside on a plate.

        Scramble the Eggs: Using the same skillet, add a splash more oil if needed. Pour the beaten eggs into the skillet and scramble them quickly until they are just set, about 1-2 minutes. Transfer the scrambled eggs to a separate plate.

          Sauté Vegetables: In the same skillet, add the remaining oil. Toss in the minced garlic and sauté for approximately 30 seconds until it's fragrant but not burnt. Add the mixed vegetables and continue to stir-fry for about 3-4 minutes or until they are tender yet crisp.

            Combine Ingredients: Add the cooled jasmine rice to the skillet, breaking apart any clumps as you mix it in. Drizzle the soy sauce, oyster sauce (if using), and the remaining chili paste over the rice. Stir thoroughly to ensure all ingredients are well-combined.

              Reintroduce Shrimp and Eggs: Fold the cooked shrimp and scrambled eggs back into the rice mixture. Season generously with salt and pepper to your liking. Stir-fry everything together for an additional 2-3 minutes, ensuring it is heated through.

                Finish with Green Onions: Lastly, add the sliced green onions and give everything one final mix to incorporate the freshness.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Serve the fried rice in individual bowls or on a large platter. Garnish with additional sliced green onions and a light sprinkle of sesame seeds to add texture and visual appeal. Enjoy your flavorful dish!