Cooking Tips
Garlic Butter Shrimp Fried Rice with Scrambled Eggs
Restaurant-style shrimp fried rice with garlic butter, fluffy scrambled eggs and green onions — fast, savory and endlessly repeatable.
By Steak House Diaries Editorial Desk | Published | Updated | 2 min read
Good fried rice is about heat and order: shrimp seared fast in garlic butter, eggs scrambled soft and set aside, then cold rice fried hard with soy and oyster sauce until every grain is coated. The ginger, sesame oil and lemon at the end lift the whole pan. It comes together in minutes once everything is prepped, which is exactly how fried rice should be.
Ingredients
500 g large shrimp, peeled and deveined
3 cups cooked jasmine rice, preferably chilled
3 large eggs, lightly beaten
4 green onions, chopped
4 garlic cloves, minced
3 tbsp butter
2 tbsp vegetable oil
3 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
½ tsp black pepper
½ tsp white pepper
½ tsp paprika
½ tsp garlic powder
½ tsp red chili flakes (optional)
½ tsp salt, or to taste
1 tsp fresh ginger, grated
1 tbsp fresh lemon juice
Method
1. Pat the shrimp dry and season with salt, black pepper, paprika and garlic powder.
2. Heat 1 tbsp butter and half the oil in a large wok or pan over high heat. Sear the shrimp for 1–2 minutes per side until opaque and pink, then remove and set aside.
3. Add a little more butter to the pan, pour in the eggs and scramble gently until just set. Remove and set aside.
4. Heat the remaining oil and butter, add the garlic and ginger, and stir for 30 seconds until fragrant.
5. Add the chilled rice, breaking up any clumps, and fry for 3–4 minutes, stirring, until lightly toasted.
6. Stir in the soy sauce, oyster sauce, sesame oil, white pepper and chili flakes. Fold in the shrimp, eggs and green onions, toss for 1 minute, and finish with lemon juice. Serve immediately.
Cooking Tips
Chilled, day-old rice fries far better than fresh rice, which turns mushy.
Keep the heat high and the pan uncrowded — that is what gives fried rice its toasted, restaurant flavor.
Cook the shrimp and eggs separately first so neither overcooks while the rice fries.
Frequently asked questions
Can I use frozen shrimp?
Yes — thaw fully and pat very dry first, or the extra water will steam the pan instead of searing.
What if I only have fresh rice?
Spread it on a tray and chill it for 30 minutes, or leave it uncovered in the fridge for a few hours, so it firms up before frying.