20-Minute Garlic Butter Shrimp Fried Rice

Ingredients

• 1 pound large shrimp, peeled and deveined

  Substitute:

  Diced cooked chicken — Add already-cooked chicken near the end and heat only until it reaches 165°F throughout.

• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon neutral cooking oil
• 2 tablespoons unsalted butter, divided

  Substitute:

  Neutral cooking oil — The dish will have less buttery richness but will still cook properly.

• 3 cloves garlic, minced
• 2 large eggs, lightly beaten
• 1 1/2 cups frozen peas and carrots

  Substitute:

  Frozen mixed vegetables — Choose a blend with relatively small pieces so the vegetables heat through quickly.

• 4 cups cold cooked jasmine or long-grain white rice

  Substitute:

  Long-grain white rice — Chill the cooked rice thoroughly before frying for the best texture.

• 3 tablespoons reduced-sodium soy sauce

  Substitute:

  Gluten-free tamari — Use a product specifically labeled gluten-free if gluten avoidance is important.

• 1 teaspoon toasted sesame oil
• 3 scallions, thinly sliced
• Crushed red pepper flakes or sriracha, optional for serving

Recipe Notes

Cold cooked rice produces much better fried rice than freshly cooked hot rice because it contains less surface moisture and is less likely to become sticky. If using freshly cooked rice, spread it in a thin layer on a sheet pan and refrigerate it until thoroughly chilled before making the recipe. Avoid overcrowding the shrimp during the initial sear. If your skillet is small, cook the shrimp in two batches. Reduced-sodium soy sauce gives you better control over the final salt level. This recipe is an excellent way to use leftover cooked rice and frozen vegetables. Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat leftovers until they reach 165°F throughout.