Description
A vibrant, protein-packed dish combining tender shrimp, fluffy rice, and aromatic garlic butter in one skillet. This 15-minute recipe delivers restaurant-quality flavor with minimal effort, using day-old rice and high-heat stir-frying for perfect texture and depth.
Ingredients
2 cups cold cooked rice (preferably 1–2 days old)
12 large raw shrimp, peeled and deveined
3 cloves garlic, minced
3 tablespoons unsalted butter
1 large egg, lightly beaten
2 green onions, thinly sliced (white and green parts separated)
1 tablespoon soy sauce
1 teaspoon sesame oil
Salt to taste
Optional: 1 cup frozen peas and carrots, thawed
Instructions
Preheat a large skillet or wok over medium-high heat. Add 1 tablespoon butter and swirl until hot.
Add shrimp and sauté for 2–3 minutes until pink and opaque. Remove and set aside.
Add remaining 2 tablespoons butter, minced garlic, and green onion whites. Cook for 1–2 minutes until fragrant.
Push garlic mixture to one side of the pan and add beaten egg. Scramble briefly, then mix into garlic butter.
Add cold rice, breaking up clumps with a spoon. Stir-fry for 3–4 minutes until heated through and evenly coated.
Stir in soy sauce, sesame oil, and thawed peas/carrots (if using). Cook for 1 more minute.
Return shrimp to the pan and toss everything together. Garnish with green onion tops before serving.
Notes
Use day-old rice for best texture. Adjust soy sauce to taste.
Substitute vegetarian options like tofu for a meat-free version.
Add kale or spinach for extra nutrition.
- Prep Time: 5
- Cook Time: 10
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 450
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 180mg