This recipe for Garlic Butter Shrimp Fried Rice is soooooooo good! I promise this will become your go-to recipe which you can switch up by adding chicken, beef or even veggies. This quick and easy meal is made in one-skillet and can be on the table in under 20 minutes! Fried rice is a great way to jazz up leftover rice. If you don’t have leftover rice for this recipe, you can plan ahead and cook it the day before or you can cook rice and spread it out on a sheet pan to cool quickly. Looking for more quick + easy better-than-takeout recipes? Check out some of my favorites!Sheet Pan Sticky Chicken + Broccoli30-Minute Chicken RamenBetter Than Take-Out Beef Lo Mein
Ingredients
- 6 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 tsp mirin
- 1 tbsp + 2 tsp avocado or vegetable oil
- ½ tsp salt
- 1 lb shrimp, peeled, deveined + tail removed
- 4 eggs, beaten
- 1 yellow onion, finely diced
- 4 garlic cloves, minced
- 2 scallions, sliced
- 4 tbsp butter
- 4 cups day-old cooked jasmine rice (2 cups uncooked)
- 2 cups frozen peas
Instructions
- In a small bowl, whisk together the soy sauce sesame oil, and mirin. Set aside.
- In a large cast-iron skillet, heat 1 tbsp oil. Season the shrimp with ½ tsp salt and cook for 1-2 minutes on each side until pink being careful not to overcook (the shrimp will curl up when it is cooked too long)
- Remove the shrimp form the pan and set aside.
- Add 1 tsp oil in the same pan and add the onion, sautéing until translucent. Add the garlic and scallions and sauté 2 minutes more.
- Push the onion and garlic to the outside of the pan and add the last 1 tsp oil to the center of the pan. Add the eggs in the middle and scramble them.
- Now add the butter, cooked rice, peas and reserved sauce, tossing to combine,
- Lastly, add the shrimp and mix to heat through.
- Garnish with sliced scallions and sesame seeds.
