Honey Garlic Shrimp Fried Rice is a simple and delicious way of using your day-old rice and vegetables. 

It’s a one-pot meal that has rice for carbs, vegetables for fiber, and shrimp and eggs for protein!

You can even substitute quinoa for the rice to make it healthier! 

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What are the Ingredients for Honey Garlic Shrimp Fried Rice? 

Shrimp – It’s best to use raw peeled deveined shrimp. I used jumbo shrimp so I cut them into bite-size pieces. 

Vegetables -You can use up whatever vegetables you have on hand. Carrots, beans, corn, broccoli, cauliflower, cabbage, bell peppers, and peas are all good options. 

Just make sure that all your vegetables are cut to the same size. 

Rice – It is a quick meal if you have the rice already cooked, it is recommended to use cold rice that’s a day old. But you can cook the rice and use it after it has cooled down. Make sure to spread it out on a plate so it can cool completely otherwise your fried rice might be clumpy. I used cooked Basmati Rice. 

Scallions – the white parts are used for the fried rice and the greens used to garnish at the end

Garlic – A few garlic cloves chopped. 

Red chilies – (optional) If you like it spicy you can use red chilies or red chili flakes. 

Soya sauce – I use regular soya sauce (Not light or dark)

Oil – any high-temperature cooking oil as it is cooked on high flame. Sunflower oil, Canola oil, Vegetable oil or Peanut oil are all good options.

Salt and pepper to taste. 

Honey – This is the honey I used.

How do you make the Honey Garlic Shrimp Fried Rice? 

Marinating the shrimp:

Once the shrimp are cleaned, washed, and drained,  make a marinade which includes honey, chopped garlic, soya sauce, salt, and pepper. Mix it with the shrimp and set it aside for 15 minutes.

Prepping the vegetables:

In the meantime, you can prep the vegetables. 

Cut all the vegetables into the same size. 

Chop the scallions and garlic. 

Have the soya sauce, salt, and pepper nearby as you are going to be cooking everything on high flame. 

Steps to make it:

• Heat a wok on medium-high flame. (I use a stainless steel wok ) Another great option is this Hammered Carbon Steel Wok.
• Add about 2 tablespoons of oil. When hot, add the marinated shrimp and cook for 2 minutes till the shrimp turn white. Take them out of the pan and set them aside. Add 1 tablespoon of oil in the same pan, add in the white parts of the scallions, garlic, and red chilies or chili flakes (if using them). 
• Add the prepped vegetables, salt, and pepper to taste. Using less salt is better as you are using soya sauce and the marinated shrimp also has been seasoned. 
• Stir fry for about 2 to 3 minutes. You want the vegetables to retain their crunch. 
• Next, add the rice and about 1 to 2 tablespoons of soya sauce.
• Mix it all well. Add the shrimp to the rice. 
• Switch off the flame and take the pan off the stove. 
• If you like to add scrambled eggs to the fried rice, make them in another pan and add them in at the end. I always add eggs when making fried rice as it just adds to the taste and you get more protein too! 
• Garnish with the green parts of the scallions. 

Enjoy your fried rice! The shrimp are juicy, sweet, and garlicky, they taste so good. 

 Notes:

• You can use any cooked rice, just make sure that the rice is cooled before adding it in. I like to break up any lumps if any with my hands.
• Add less salt as you can always taste the fried rice and add more at the end.
• Make sure that the vegetables are cut in more or less the same size., so they cook evenly. They should remain crunchy.
• You can drizzle some tomato ketchup or Sriracha hot sauce on your fried rice at the end. 
• I used Jumbo shrimp, so I cut each one into about 3 bite-size pieces. If you are using small to medium shrimp, leave them as they are. If you are using large shrimp, maybe you can cut them in half., anyway it is totally up to you!

It’s really easy to make and a recipe that can get lunch or dinner on the table in about 20 minutes if you have your previously cooked rice. 

Hope you will try this out, let me know how it turns out for you. Please leave a comment below and don’t forget to rate the recipe.

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Until next time!

Photo by Emma Matthews Digital Content Production on Unsplash