Honey Ginger Shrimp Fried Rice with Crispy Garlic
A vibrant fried rice that transforms leftover jasmine rice into a restaurant-quality meal with succulent roasted shrimp glazed in honey ginger dressing. Crispy golden garlic chips add texture while a mix of fresh vegetables and scrambled eggs create a satisfying one-pan dinner. The combination of soy sauce, hoisin, and sesame oil delivers authentic Asian flavors, making this perfect for weeknight dinners or casual entertaining when you want something special but achievable.
Ingredients
- 1 pounds large shrimp, peeled and deveined
- ½ cup store-bought honey ginger dressing, dividedsoy sauce + honey + ginger2 tbsp eachhomemadeadds glutenadds soy
mix together
- 4 eggs, beaten
- 5 garlic cloves, thinly sliced
- 2 tablespoons vegetable or canola oil
- 1 small onion, sliced into petals
- 1 cups shredded carrots
- 2 scallions, thinly sliced, green and white parts separated
- 20 ounces sliced or whole mushrooms, wiped clean
- ¼ cup soy sauce
- ¼ cup hoisin or Korean gochujangoyster sauce1:1availability
similar sweetness
- 1 teaspoon sesame oil
- 4 cups cooked Jasmine rice
- 1 heaping cup frozen green peas, thawed
- chopped cilantro(optional)
- sesame seeds(optional)
Instructions
- 1
Preheat oven and adjust rack to middle position
- 2
Toss shrimp with salt, pepper, and honey ginger dressing on baking sheet
- 3
Roast shrimp until pink and cooked through
- 4
Scramble eggs in oiled wok over medium heat until just done, then transfer to plate
- 5
Clean wok and increase heat to medium-high
- 6
Add oil and toast sliced garlic until golden, then transfer to bowl keeping oil in pan
- 7
Stir fry onion, carrots, scallion whites, and mushrooms until tender
- 8
Mix soy sauce, hoisin, remaining honey ginger dressing, sesame oil, and water
- 9
Add sauce mixture to pan and stir to combine
- 10
Add cooked rice and peas, toss and let fry to crisp and brown
- 11
Turn off heat and stir in eggs and shrimp
- 12
Serve topped with scallion greens, cilantro, toasted garlic chips, and sesame seeds
Tips
Use day-old rice for the best texture - freshly cooked rice can become mushy when stir-fried.
Toast the garlic carefully as it burns quickly - remove as soon as it turns golden.
Let the rice sit undisturbed for a minute to develop crispy bits on the bottom.
Good to Know
Refrigerate leftovers up to 3 days. Reheat in skillet over medium heat.
Cook rice and prep vegetables up to 1 day ahead. Assemble and cook day of serving.
Serve immediately while hot for best texture and flavor.
Common Mistakes
Use medium-high heat to avoid burning garlic while ensuring proper stir-fry temperature.
Don't overcook shrimp to avoid tough, rubbery texture.
Substitutions
mix together
FAQ
Can I use frozen shrimp?
Yes, thaw completely and pat dry before seasoning. Frozen shrimp may release more water during cooking.
What if I don't have honey ginger dressing?
Mix 2 tablespoons each soy sauce, honey, and fresh grated ginger for a homemade substitute.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat in a skillet over medium heat to restore crispness.