Looking for a delicious and quick meal that packs a punch? Try Szechuan Shrimp Fried Rice with Crispy Garlic! This dish is not only full of flavor but also simple to prepare. Perfect for busy weeknights or lovely weekend dinners, it will become a family favorite in no time!
Why Make This Recipe
This recipe combines succulent shrimp with vibrant vegetables and fragrant spices. It’s easy to make and uses ingredients you likely have on hand. Plus, the crispy garlic on top adds a wonderful crunch, turning an everyday dish into something special. It’s sure to impress your family and friends!
How to Make Szechuan Shrimp Fried Rice with Crispy Garlic
Ingredients:
- 1 lb shrimp, peeled and deveined
- 2 tablespoons sesame oil
- 3 cups cold cooked jasmine rice (preferably day-old rice)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup frozen peas and carrots, thawed
- 2 eggs, lightly beaten
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon Szechuan peppercorns, crushed
- 2 tablespoons green onions, chopped (for garnish)
- Salt and freshly ground black pepper, to taste
- 4 cloves garlic, thinly sliced (for crispy garlic)
- 2 tablespoons vegetable oil (for crispy garlic)
- 1/2 teaspoon sea salt (for crispy garlic)
Directions:
Make the Crispy Garlic: In a small pan, heat the vegetable oil over low heat. Add the thinly sliced garlic and cook slowly, stirring occasionally, for 3-5 minutes until golden and crispy. Remove from heat and drain on a paper towel. Sprinkle with sea salt and set aside.
Cook the Shrimp: Heat sesame oil in a large wok or skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
Prepare the Fried Rice: In the same wok, add chopped onion and minced garlic; sauté for 2 minutes. Add peas and carrots; cook for another 2 minutes. Push veggies aside; pour in beaten eggs, scrambling until cooked through. Add cold rice, breaking it up, and stir-fry for 3-4 minutes.
Add the Sauces and Seasoning: Stir in soy sauce, oyster sauce, and rice vinegar, ensuring the rice is well-coated. Sprinkle in crushed Szechuan peppercorns and stir-fry for 1-2 minutes.
Combine and Garnish: Add cooked shrimp back into the wok and toss everything together. Season with salt and black pepper to taste. Remove from heat, garnish with chopped green onions and crispy garlic. Enjoy!
How to Serve Szechuan Shrimp Fried Rice with Crispy Garlic
Serve this tasty fried rice in bowls and top with extra crispy garlic and chopped green onions. It’s perfect on its own or alongside your favorite Asian dishes.
How to Store Szechuan Shrimp Fried Rice with Crispy Garlic
Leftover fried rice can be stored in an airtight container in the fridge for up to 3 days. Gently reheat in a microwave or on the stovetop before serving.
Tips to Make Szechuan Shrimp Fried Rice with Crispy Garlic
- Use day-old rice for the best texture. Fresh rice can be too soft and sticky.
- Feel free to add any vegetables you like, such as bell peppers or broccoli.
- Adjust the amount of Szechuan peppercorns based on your spice preference.
Variation
You can easily make this dish vegetarian by omitting the shrimp and adding tofu or extra vegetables instead.
FAQs
1. Can I use fresh shrimp?
Yes, fresh shrimp works great! Just make sure to peel and devein them before cooking.
2. What if I don’t have Szechuan peppercorns?
You can substitute with black pepper or leave it out if you prefer less heat.
3. Can I make this dish ahead of time?
Yes, you can cook it ahead and reheat it when ready to serve. Just ensure you store it properly in the fridge.