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- 1 cup cold cooked jasmine rice - 200g shrimp, peeled and deveined - 3 cloves garlic, finely minced - 1 small onion, diced - 1 red bell pepper, diced into small pieces - 2 green onions, sliced thinly - 2 tablespoons soy sauce - 1 tablespoon sriracha - 1 tablespoon sesame oil - 1 large egg, beaten - Salt and freshly cracked pepper to taste - Fresh cilantro leaves for garnish In this recipe, I use cold cooked jasmine rice. It’s best to use rice that is a day old. This rice has a firmer texture and helps avoid clumping. For protein, I choose shrimp. They cook quickly and add great flavor. You can also use chicken or tofu for a different twist. Next, I add garlic and onion. These aromatics create a rich base for the dish. The red bell pepper adds sweetness and color. Green onions give a fresh crunch and a hint of sharpness. For seasoning, I use soy sauce and sriracha. The soy sauce adds saltiness while sriracha brings heat. Sesame oil adds a nice nutty flavor. The beaten egg gives a creamy texture and binds everything together. Finally, I top the dish with fresh cilantro. It adds brightness and a pop of color. This combination of ingredients makes the dish flavorful and fun to eat! 1. Heating the oil: Start by heating sesame oil in a large non-stick skillet over medium-high heat. Wait until the oil shimmers. This shows it’s hot enough for cooking. 2. Sautéing aromatics: Add minced garlic and diced onion to the hot oil. Stir them for about a minute. You want the garlic to smell good and the onion to turn a bit clear. 3. Cooking the shrimp: Next, toss the shrimp into the skillet. Cook them for 2 to 3 minutes. They should turn pink and look opaque when done. This means they are cooked all the way through. 4. Adding vegetables: Now, add the diced red bell pepper. Stir it in and cook for another 2 minutes. You want the pepper to be soft and colorful. 5. Incorporating the rice: Carefully add the cold jasmine rice to the skillet. Break up any big clumps as you mix. Make sure all the ingredients blend well together. 6. Seasoning the mixture: Drizzle soy sauce and sriracha over the rice. Stir it thoroughly to coat all the rice and veggies. Taste it and add salt and pepper as needed. 7. Scrambling the egg: Push the rice mixture to one side of the skillet. Pour the beaten egg into the empty space. Scramble the egg until it's fully cooked. Then, mix it all in with the rice. 8. Garnishing the dish: Finally, take the skillet off the heat. Fold in the sliced green onions. Serve hot, topped with fresh cilantro for color and flavor. Enjoy your meal! - Using day-old rice: Day-old rice works best for fried rice. It dries out a little, which keeps the grains separate. Fresh rice can clump together and get mushy. - Adjusting spice levels with sriracha: You can control the heat by adding sriracha. Start with a little, then add more if you like it spicy. This way, you can customize your meal. - Importance of a non-stick skillet: A non-stick skillet helps prevent sticking. It allows you to stir-fry easily and keeps everything from burning. This makes your cooking a lot simpler. - Stir-frying quickly: Quick stir-frying keeps your shrimp tender. It also cooks the veggies just right—crisp but not raw. Keep your ingredients moving in the pan. - Maintaining the right heat: Heat is key! You want hot oil before adding ingredients. This helps lock in flavors and gives you that nice sear on the shrimp. - Prepping ingredients in advance: Get all your ingredients ready before you start cooking. Chop, measure, and have everything at hand. This makes cooking quick and fun, cutting down on stress. {{image_4}} You can change the protein in your fried rice. Try chicken or tofu instead of shrimp. Both options taste great and add different flavors. For veggies, you can mix in peas or diced carrots. These add color and crunch. You can also use frozen vegetables if you’re short on fresh ones. If you want to lower the sodium, go for low-sodium soy sauce. It works well and keeps the taste yummy. Add lime juice for a fresh burst of flavor. It makes the dish bright and zesty. You can also try different herbs like cilantro or basil. They add a nice touch and change the taste. Don’t be afraid to play with sauces too! Teriyaki or oyster sauce can give your fried rice a new twist. Experiment and find what you love best! To keep your spicy garlic shrimp fried rice fresh, store it in the fridge. Place it in an airtight container. This helps prevent it from drying out. Make sure to eat it within three days for the best taste. When you reheat, use the microwave or a skillet. If using the microwave, cover it. Heat in short bursts and stir in between. This keeps the rice moist. If you use a skillet, add a splash of water. Stir it often until it's hot. You can freeze leftover fried rice for later. First, let it cool to room temperature. Then, pack it in a freezer-safe bag or container. Remove as much air as possible before sealing. This helps prevent freezer burn. To thaw, place it in the fridge overnight. If you’re in a rush, you can use the microwave. Just defrost it on low power. Reheat it in a skillet over medium heat. Add a little water if it seems dry. Stir until it’s hot throughout. Enjoy your meal again! Can I use fresh shrimp instead of frozen? Yes, you can use fresh shrimp. Just make sure they are peeled and deveined. Fresh shrimp cooks quickly and tastes great in this dish. What if I don’t have jasmine rice? If you don’t have jasmine rice, you can use any long-grain rice. Brown rice or basmati rice work well too. Just ensure the rice is cold and cooked. How do I make this dish vegetarian-friendly? To make this dish vegetarian, skip the shrimp and egg. Use tofu or tempeh instead. You can also add more veggies for extra flavor and texture. You now have a clear guide to making delicious shrimp fried rice. We covered key ingredients, from cold cooked jasmine rice to vibrant veggies. The step-by-step instructions ensure you cook it perfectly, with tips to enhance flavor and texture. Remember, you can personalize this dish by swapping proteins and adjusting spices. Store leftovers wisely, and enjoy them later. Fried rice is simple yet versatile. Dive into this dish, have fun, and make it your own.

Spicy Garlic Shrimp Fried Rice in 15 Minutes

Indulge in the irresistible flavors of Spicy Garlic Shrimp Fried Rice! This easy recipe combines succulent shrimp, aromatic garlic, and colorful veggies with day-old jasmine rice for the ultimate fusion dish. Quick to prepare in just 15 minutes, this tasty meal is perfect for busy weeknights. Click through to explore the full recipe and elevate your dinner game with a spicy twist that everyone will love!
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Ingredients
  

1 cup cold cooked jasmine rice (a day old works best)

200g shrimp, peeled and deveined

3 cloves garlic, finely minced

1 small onion, diced

1 red bell pepper, diced into small pieces

2 green onions, sliced thinly

2 tablespoons soy sauce (use low sodium for a healthier option)

1 tablespoon sriracha (adjust based on your spice preference)

1 tablespoon sesame oil

1 large egg, beaten

Salt and freshly cracked pepper to taste

Fresh cilantro leaves for garnish

Instructions
 

Heat the Oil: In a large non-stick skillet or wok, heat the sesame oil over medium-high heat until it shimmers.

    Sauté Aromatics: Add the minced garlic and diced onion to the hot oil. Sauté for approximately 1 minute, stirring frequently, until the garlic is fragrant and the onion is slightly translucent.

      Cook the Shrimp: Incorporate the shrimp into the pan, cooking for 2-3 minutes, or until they turn pink and opaque, ensuring they are evenly cooked throughout.

        Add Vegetables: Introduce the diced red bell pepper to the skillet, stirring well and cooking for an additional 2 minutes until the bell pepper is tender and vibrant.

          Add the Rice: Carefully add the cold jasmine rice to the skillet, breaking up any large clumps as you stir. Mix all the ingredients uniformly, ensuring even distribution.

            Season the Mixture: Drizzle the soy sauce and sriracha over the rice combination, stirring thoroughly to evenly coat all components. Taste and season with salt and freshly cracked pepper according to your preference.

              Scramble the Egg: Shift the rice mixture to one side of the skillet, creating enough space to pour the beaten egg into the vacant side. Scramble the egg until fully cooked, then mix it into the rice mixture until well incorporated.

                Finish & Garnish: Remove the skillet from heat and gently fold in the sliced green onions. Serve hot, garnished with a generous handful of fresh cilantro leaves on top for a burst of color and flavor.

                  - Prep Time, Total Time, Servings: 5 minutes | 15 minutes | 2 servings

                    - Presentation Tips: Serve in vibrant bowl or plate, and consider a sprinkle of sesame seeds or an extra drizzle of sriracha on top for an inviting garnish! Enjoy!