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Homemade Sweet Chili Garlic Shrimp Fried Rice photo

Sweet Chili Garlic Shrimp Fried Rice

This Sweet Chili Garlic Shrimp Fried Rice is bursting with bold flavor, quick to make, and packed with colorful veggies and tender shrimp.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked rice day-old rice works best
  • 1 pound shrimp peeled and deveined, fresh or frozen (thawed)
  • 1 tablespoon vegetable oil can substitute canola or sunflower oil
  • 4 cloves garlic minced
  • 1 onion chopped, yellow or white
  • 1 bell pepper diced, any color
  • 2 carrots diced into small cubes
  • 1 cup frozen peas
  • 3 tablespoons sweet chili sauce the star ingredient
  • 2 green onions sliced thinly for garnish
  • to taste salt and pepper

Equipment

  • Large skillet or wok
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring spoons
  • Bowl

Method
 

Sweet Chili Garlic Shrimp Fried Rice in Steps
  1. Prep your ingredients by peeling and deveining the shrimp, mincing the garlic, chopping the onion, dicing the bell pepper and carrots, and slicing the green onions.
  2. Heat the vegetable oil in a skillet or wok over medium-high heat. Cook the shrimp for 2-3 minutes on each side until pink and opaque. Remove and set aside.
  3. In the same skillet, add more oil if needed. Sauté minced garlic and chopped onion for about 2 minutes until fragrant and translucent. Add diced bell pepper and carrots, cook 4-5 minutes until softened. Stir in frozen peas and cook 1 more minute.
  4. Add cooked rice to the skillet, break up clumps and stir to combine and heat through.
  5. Pour in sweet chili sauce and stir well to coat the rice evenly. Return shrimp to the skillet and gently toss to combine. Cook for 1-2 minutes to meld flavors.
  6. Season with salt and pepper to taste. Remove from heat and garnish with sliced green onions. Serve immediately.

Notes

  • Use day-old rice for the best texture; fresh rice can be too soft and sticky.
  • Do not overcrowd the pan to avoid steaming ingredients and soggy rice.
  • Remove shrimp from heat early to prevent toughness and dryness.
  • For more heat, add crushed red pepper flakes or sriracha.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently.