Microwave Rice Recipe: Shrimp Heads Fried Rice (Ready in ~15 Minutes)

Craving bold seafood flavor without turning on the stove? This microwave rice recipe
infuses day-old rice with aromatic shrimp heads in oil, garlic, and fresh shrimp for a fast,
satisfying fried rice that’s perfect for lunch or a weeknight dinner.

• Yield: 4 servings
• Total Time: ~14–16 minutes (Prep 5–7 min, Cook 9 min)
• Microwave: High (600–700 W)
• Equipment: 4-quart (≈4 L) microwave-safe container with cover
• Cuisine: Asian

Ingredients

• 3 cups cooked rice (day-old rice recommended)
• 15 shrimp, shelled (deveined; tails optional)
• 2 tablespoons shrimp heads* (packed in oil) or mashed fried shrimp heads
• 1 tablespoon chopped garlic
• 3 tablespoons cooking oil
• 1 teaspoon light soy sauce
• 1 teaspoon sugar
• 1 teaspoon ground black pepper
• 2 tablespoons finely sliced green onion
• To serve: sliced cucumber and tomato; coriander (cilantro) or parsley

Instructions

1. Bloom the aromatics: In a 4-quart microwave-safe container, add shrimp heads, garlic, and oil. Microwave uncovered on High (600–700 W) for 2 minutes until fragrant.
2. Add the shrimp: Remove the container, stir in the shrimp, light soy sauce, sugar, and pepper. Cover and microwave on High for 2 minutes, until the shrimp turn pink and opaque.
3. Finish with rice: Add the cooked rice and green onion. Mix well to coat every grain. Cover and microwave on High for 5 minutes, pausing once to stir if your microwave heats unevenly.
4. Serve: Fluff the rice. Plate with cucumber and tomato slices and garnish with coriander or parsley. Enjoy hot.

Tips for the Best Microwave Fried Rice

• Rice texture: Day-old, refrigerated rice gives distinct, non-sticky grains. If using fresh rice, spread on a tray to steam off moisture before cooking.
• Boost the umami: A few drops of sesame oil or a pinch of chili flakes after cooking add depth and heat.
• Safety: Oil can get hot—use a large container and oven mitts to avoid splatter.

*Note: Bottled shrimp heads mixed with oil are sometimes labeled “shrimp paste with bean oil.” Use as directed for a robust shrimp aroma.