How to Cook Shrimp & Veggie Fried Rice

by Kayla Noel C.

Japanese style fried rice with yum yum sauce.


  • 2 Cups Jasmine rice
  • ¼ Cups Garlic cloves
  • ½ Cups White onion
  • ⅓ Cups Carrots
  • 1 Bunch Green onions
  • 4 Tablespoons Soy sauce
  • 2 Tablespoons Water
  • 3 Tablespoons Butter
  • 1 ½ Cups Shrimp
  • 1 ½ Cups Chicken breast
  • 2 Pinches Sugar
  • Yumyum sauce: ingredients below
  • 1 ½ Cups Mayonnaise
  • 2 Tablespoons Butter
  • 2 Tablespoons Water
  • 1 Pinch Cayenne pepper
  • 1 Teaspoon Paprika
  • 1 ½ Teaspoons Sugar
  • 1 Tablespoon Garlic powder
  • Instructions

    Step 1

    First cook your jasmine rice, put it in the fridge to cool. Or you can always use left over if you made plain rice the day before but make sure it's jasmine, it works best (for me a least)

    Step 2

    Chop your veggies into small pieces & set aside. Most of the work for this is the preparation before you actually make your fried rice.

    Step 3

    Add a tiny pinch to your shrimp or chicken if you're using chicken.

    Step 4

    I had pre-cooked shrimp, so I just threw it in after I added everything to my rice. Since it's pre-cooked it mainly needs to be heated through.

    Step 5

    Now get REAL butter, and chop 3 cloves of garlic (finely chopped) and some parsley. Let the butter get room temp & mix, set aside.

    Step 6

    You don't wanna add soy from the bottle, it'll be too strong so boil you about 4 tbsp of water and 6 tbsp of soy sauce to dilute it, so it doesn't overpower your rice. And use a wok, I didn't have one

    Step 7

    I got in a hurry to make it. Set on high add your sesame oil & add your beaten eggs then rice (mix) add veggies, soy, tsp sugar, chopped green onions & shrimp, grate a tsp of ginger, constantly mix...

    Step 8

    ..quickly so nothing burns. Add garlic butter. Turn off heat & serve :) I made yumyum sauce the day before, so the flavors can mingle.