Garlic Shrimp Fried Rice for GARLIC LOVERS - step by step

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu reduces calories while maintaining protein.

cooked rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice adds fiber and nutrients.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthy fats.

Chop up about a third to half of a large onion into small pieces.

Chop up two stalks of green onion into small pieces for garnish and to add to the dish.

Smash and chop three cloves of garlic.

Lightly beat three large eggs in a bowl.

Rinse, pat dry, and de-vein four ounces of shrimp.

Heat a wok on medium-high until hot enough to see smoke.

Add one tablespoon of vegetable oil to the wok and pour in the beaten eggs; cook until almost done and then take them out and set aside.

Lower the heat to low and add another tablespoon of vegetable oil to the wok.

Add the chopped garlic to the oil and stir to prevent burning.

Add the shrimp to the garlic and cook until the shrimp turns orange; remove and set aside.

Add the chopped onion to the wok and cook for about one to two minutes until softened.

Add two cups of leftover rice to the wok, breaking it up to avoid clumps, and heat through on low heat.

Add about half a cup of frozen peas to the rice and stir to combine, heating through.

Add the cooked eggs and shrimp back into the wok along with the garlic, breaking up the egg a little as you mix.

Add two teaspoons of soy sauce and two teaspoons of oyster sauce, stirring to combine.

Add all the chopped green onion and mix well; turn off the heat.

Finish with a pinch of ground white pepper before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens