Garlic Butter Shrimp Delight

Throw together garlic butter shrimp fried rice and you'll swear you're eating out. It's done in 15 minutes flat, so it's perfect when you want something awesome after a long day and don't want to babysit the stove all evening.

This dish became my go-to back in college when time—and cash—were tight. It quickly turned into the crowd-pleaser anytime friends popped over, mostly because it tasted ridiculously good for how little effort it took.

Tasty Key Ingredients

• 1 teaspoon sesame oil: Use at the end for that classic nutty Asian scent
• 1 cup cooked rice: Chilled rice stays bouncy and separate while frying
• 1/2 teaspoon chicken stock powder: Sneaky way to give umami depth and that pro flavor
• Salt and pepper: Lets everything shine without getting in the way
• 1 large egg: Gives it an extra boost of protein and little soft bites throughout
• 2 cloves garlic, minced: You want fresh—jarred won't cut it for that punchy smell
• 4-5 big shrimp: Go for the see-through, springy ones—they taste best
• 1 teaspoon oil: Keeps the butter from getting too brown and burning
• 1 tablespoon butter: Adds a rich base and helps keep your rice from sticking
• 1 spring onion: Toss in for a pop of green and a mellow onion bite
• 1/4 teaspoon white pepper: Adds peppery heat but feels lighter than black
• 1 teaspoon light soy sauce: Packs in savory flavor without making it super dark

Step-by-Step Guide

Pull It All Together:

Put shrimp back in, scatter in the chopped green onions, drizzle sesame oil, and dust with white pepper. Gently mix everything for one last minute, letting all the awesome flavors come together without mashing the ingredients.

Mix In The Rice:

Stir the cooked rice into your fluffy eggs and garlic. Smash apart any big clumps. Sprinkle on the soy sauce and chicken stock powder. Keep tossing things for two minutes so every grain picks up those tasty bits.

Nail The Egg Part:

Slide the beaten egg to one corner of the pan. Let it chill out for fifteen seconds—don't touch it. Once the bottom sets, break it into chunky pieces with your spatula. This keeps the egg in bites instead of vanishing into the rice.

Toast The Garlic:

Spoon in the garlic right into those shrimp-flavored drippings. Stir for a minute or two so it smells amazing but doesn't burn. You're aiming for just barely golden and full of scent.

Quick Shrimp Sear:

Drop the shrimp into your bubbling oil-butter mix. Spread them out. Sprinkle some salt and pepper. Give them 2-3 minutes per side till they're pink and get those crispy edges. Flip them onto a plate. Properly cooked shrimp curl into loose C's and look opaque.

Start With The Base:

Crank the pan to medium-high and add the oil and butter together. Wait for the butter to melt and look foamy—not brown. That's your base, and it'll keep the good flavors from burning right off.

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My personal favorite part is when the garlic sizzles in the pan after the shrimp's been in there. The smell instantly sweeps me back to the lively food stalls in Singapore, where I first became obsessed with a real good stir-fry. That's why I keep cooked rice stashed in my freezer—so this dish is always just minutes away from happening.

Fluffy Rice Secret

Pick the right rice, and the whole dish comes together. Cold, leftover rice from yesterday is best because the grains firm up and won't clump. If you just made a fresh pot, spread the hot rice out in a tray and chill it in the fridge for half an hour. That helps dry it out fast so your fried rice stays bouncy and never soggy. Sometimes I even make extra rice on purpose, just for this.

Mix-It-Up Ideas

This is the ultimate mix-and-match meal—throw in whatever you have nearby. Got carrots, frozen peas, corn, or bell peppers? Toss those in. Swap the shrimp for bits of chicken, steak, or tofu if you like. Just don't overdo it on the extras. Keeping that rice-to-everything else ratio right is what makes it tasty. Personally, I love chucking in some diced pineapple at the end. The sweet kick with the shrimp is next-level good.

How To Serve It Up

You don’t need to add anything else, since this dish is super filling all by itself. Want to dress things up a bit? Try serving it with steamed veggies or a quick miso broth. Make it look nice by packing the rice into a small bowl, then flipping it out on the plate for that classic dome look. Top with thin green onions and a wedge of lime. Give it a squeeze—trust me, it lifts all those flavors and makes every bite brighter.

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Frequently Asked Questions

→ What's the best way to cook shrimp just right?

Sear them on both sides about 2 or 3 minutes. Once they’re pink and no longer see-through, they’re done. If you wait too long, they’ll get tough.

→ Can I just use whatever rice I have in the fridge?

Absolutely. Day-old rice actually fries up even better since it’s less sticky and won’t get soggy.

→ Stuck without chicken stock powder? Got options?

Bouillon granules do the trick, or leave it out for a lighter meal.

→ Want to toss in some veggies?

Totally. Add peas, chopped carrots, or even peppers for crunch and color.

→ Which rice makes the best fried rice?

Jasmine or any long-grain kind will work great! They don’t clump and turn out fluffy.

→ Leaving out sesame oil—okay or not?

Yep, you can skip it or swap in a plain oil. Sesame adds a nice nuttiness, though, so try it if you've got it.