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- 1 pound shrimp, peeled and deveined - 2 cups cooked rice (preferably day-old) - 3 tablespoons soy sauce - 1 tablespoon chili garlic sauce - 2 tablespoons vegetable oil - 1/2 cup onion, finely chopped - 3 cloves garlic, minced - 1 cup mixed vegetables (carrots, peas, bell peppers) - 2 eggs, lightly beaten - 2 green onions, sliced - Salt and pepper to taste To make Chili Garlic Shrimp Fried Rice, you need a few key main ingredients. First, start with fresh shrimp. I prefer using peeled and deveined shrimp for ease. Second, use cooked rice. Day-old rice gives the best texture. It’s less sticky and fries well. Third, soy sauce adds a salty punch that ties all the flavors together. Next, let’s add some spice and flavor! Chili garlic sauce brings heat and depth. Vegetable oil helps in frying and makes everything crispy. You’ll also need onion and garlic. They add a nice aroma and taste. Mixed vegetables, like carrots, peas, and bell peppers, make the dish colorful and nutritious. You can customize with optional ingredients too. Scrambled eggs add protein and creaminess. Green onions give a fresh crunch. Finally, season with salt and pepper to balance the flavors. This combo makes a tasty and satisfying meal. {{ingredient_image_1}} To start, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil shimmers, add 1 pound of peeled and deveined shrimp. Sauté the shrimp for 2-3 minutes. You’ll know they are ready when they turn pink and opaque. Remove the shrimp from the skillet and set them aside. Next, in the same skillet, add the remaining tablespoon of oil. Sauté 1/2 cup of finely chopped onion and 3 cloves of minced garlic. Cook for about 2 minutes. Watch for the onions to turn translucent and smell the fragrant garlic. This step adds a rich base to your dish and makes the kitchen smell amazing. Now, add 1 cup of mixed vegetables to the skillet. Stir and cook for another 3-4 minutes until they are heated through. Push the veggies to one side of the skillet. Pour in 2 lightly beaten eggs into the empty space. Scramble the eggs until fully cooked, then mix them with the vegetables. Next, stir in 2 cups of cooked rice, 3 tablespoons of soy sauce, and 1 tablespoon of chili garlic sauce. Mix well until the rice is evenly coated and heated through. Finally, return the cooked shrimp to the skillet. Gently fold everything together, seasoning with salt and pepper to taste. Finish by adding sliced green onions and give one last stir to combine. - Using day-old rice for texture: I always recommend using day-old rice. It is drier and less sticky than fresh rice. This gives your fried rice a great texture. Fresh rice can turn mushy when you fry it. Day-old rice stays fluffy and separates well. - Techniques for preventing clumping: To prevent clumping, spread the rice out on a tray after cooking. This cools it quickly and stops it from sticking. You can also use a fork to break up any clumps before adding it to the skillet. - Recommended seasonings and sauces: For this dish, soy sauce and chili garlic sauce are key. They add saltiness and a spicy kick. You can also try adding a dash of sesame oil for extra depth. - Modification for desired spice level: If you love heat, add more chili garlic sauce. For a milder flavor, reduce the amount. You can also add fresh chili slices for a fresh kick or a sprinkle of crushed red pepper. - Ideal skillet or wok use: A large skillet or wok works best for this recipe. It allows for even cooking and gives you space to stir. A non-stick surface makes it easier to avoid sticking. - Heat management for even cooking: Start with medium-high heat. This helps cook the shrimp quickly without drying them out. Adjust the heat as needed when adding vegetables. You want them cooked but still crisp. Stir often for even cooking throughout the dish. Pro Tips Use Day-Old Rice: Day-old rice is drier and firmer, making it ideal for fried rice dishes, as it prevents clumping and ensures a better texture. Don’t Overcook the Shrimp: Shrimp cooks quickly, so watch them closely. They are done when they turn pink and opaque; overcooking can make them rubbery. Customize Your Vegetables: Feel free to swap in your favorite mixed vegetables or whatever you have on hand; this dish is versatile and can accommodate many options. Adjust Spice Levels: For a spicier kick, increase the amount of chili garlic sauce or add sliced fresh chilies to the dish as it cooks. {{image_2}} You can easily switch out shrimp for other proteins. Chicken works great in this dish. Just cook it until it's no longer pink. If you're looking for a plant-based option, try tofu. Firm tofu absorbs flavors well. Just make sure to press it first to remove extra moisture before cooking. Mixing in different veggies can make this dish even better. You can use seasonal vegetables like bell peppers, zucchini, or broccoli. Carrots and peas are classic choices too. Use what you enjoy or have on hand. The more colorful the dish, the more fun it is to eat! If you're trying to eat healthier, consider using brown rice. It adds a nice nutty flavor and is more filling. Cauliflower rice is another fun option for a low-carb twist. It cooks quickly and soaks up flavors well. If you need a gluten-free choice, make sure to use tamari instead of soy sauce. This keeps the dish safe and tasty! To keep your chili garlic shrimp fried rice fresh, store leftovers in the fridge. Place the rice in an airtight container. Make sure the container seals well to keep out air. Use glass or plastic containers that are safe for food. This helps avoid any unwanted smells or flavors. If you want to save your fried rice for later, freezing is a great option. First, let the rice cool completely before freezing. Then, scoop it into freezer bags or containers. Remove as much air as you can from the bags. When you are ready to eat, thaw it overnight in the fridge. Reheat it in a skillet on medium heat. Add a splash of water or oil to help it warm evenly. Chili garlic shrimp fried rice lasts about 3-4 days in the fridge. For the best taste, eat it within this time. If you freeze it, it can stay good for about 1-2 months. Always check for signs of spoilage. If it smells off or has an unusual texture, it’s best to throw it away. Yes, you can use fresh shrimp! Fresh shrimp cooks faster than frozen. When using fresh shrimp, rinse them under cold water. Make sure to peel and devein them first. The taste will be brighter and sweeter. Just remember to watch the cooking time. Fresh shrimp only needs about 2 minutes to turn pink and opaque. Frozen shrimp may take a minute longer to cook. If you don’t have chili garlic sauce, you can mix hot sauce with minced garlic. Another option is to use sriracha, which gives a nice kick. You can also make a simple mix with chili powder and garlic. Adjust the amount to match your taste. If you want a milder flavor, consider using sweet chili sauce. Yes, you can skip soy sauce. Try using coconut aminos for a soy-free option. Another choice is tamari, which is gluten-free. You can also use a mix of vinegar and a touch of honey for sweetness. Just remember to adjust the salt, as soy sauce adds saltiness. Enjoy experimenting with flavors that suit your taste! This blog covered how to make delicious fried rice with shrimp. We explored the main and optional ingredients, like cooked rice, soy sauce, and seasonings. You learned step-by-step instructions for sautéing shrimp and cooking aromatics. I shared tips for the best texture and flavor, and ways to customize your dish. Remember, making fried rice allows for many variations. You can swap protein or try new vegetables. Enjoy experimenting with different ingredients and techniques. Your perfect fried rice is just a recipe away. Happy cooking!

Chili Garlic Shrimp Fried Rice

A flavorful and spicy fried rice dish with shrimp and mixed vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 pound shrimp, peeled and deveined
  • 2 cups cooked rice (preferably day-old)
  • 3 tablespoons soy sauce
  • 1 tablespoon chili garlic sauce
  • 2 tablespoons vegetable oil
  • 0.5 cup onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup mixed vegetables (carrots, peas, bell peppers)
  • 2 pieces green onions, sliced
  • 2 eggs lightly beaten
  • to taste salt and pepper

Instructions
 

  • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and sauté for 2-3 minutes or until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.
  • In the same skillet, add the remaining tablespoon of oil. Sauté the chopped onion and minced garlic for about 2 minutes until fragrant and translucent.
  • Add the mixed vegetables to the skillet and cook for an additional 3-4 minutes until they are heated through.
  • Push the veggies to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until fully cooked, then mix them with the vegetables.
  • Stir in the cooked rice, soy sauce, and chili garlic sauce. Mix well until the rice is evenly coated and heated through.
  • Return the cooked shrimp to the skillet and gently fold everything together. Season with salt and pepper to taste.
  • Finish by adding the sliced green onions and give one last stir to combine.

Notes

Serve in bowls and garnish with extra sliced green onions and sesame seeds.
Keyword fried rice, quick meal, shrimp, spicy