Description
This Shrimp Fried Rice Skillet is a quick and delicious meal that brings the vibrant flavors of takeout right to your kitchen. Perfect for busy weeknights, it’s all cooked in one pan for minimal cleanup and maximum flavor.
Ingredients
Scale
- 1 pound medium to large shrimp, peeled and deveined
- 3–4 cups day-old, chilled, cooked rice
- 2 large eggs, lightly beaten
- 1 small yellow onion, finely diced
- a few cloves of minced garlic
- 1 cup frozen peas and carrots blend
- 3–4 tablespoons low-sodium soy sauce
- 1–2 tablespoons oyster sauce (optional but recommended)
- toasted sesame oil, for drizzling
- 1–2 teaspoons rice vinegar (optional)
- a pinch of white pepper
- cooking oil (vegetable, canola, or grapeseed)
Instructions
- In a medium bowl, toss your patted-dry shrimp with about a teaspoon of soy sauce and a tiny pinch of white pepper. Set aside for about 5-10 minutes while you get your skillet hot.
- Heat 1 teaspoon of cooking oil in a large skillet or wok over medium-high heat. Pour in your lightly beaten eggs and quickly scramble them, breaking them into small pieces. Cook until just set, then remove from the skillet and set aside on a plate.
- Add another tablespoon of cooking oil to the same skillet, increasing the heat to high. Once shimmering, add the marinated shrimp in a single layer. Cook for 1-2 minutes per side, just until they turn pink and opaque. Remove the cooked shrimp and add it to the plate with the eggs.
- Add another tablespoon of cooking oil to the skillet. Toss in the diced onion and sauté for about 1-2 minutes until softened and fragrant. Add the minced garlic and frozen peas and carrots (and corn, if using). Stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
- Push the vegetables to one side of the skillet. Add the day-old cold rice to the empty side, breaking up any clumps with your spatula. Let the rice sit undisturbed for a minute or two to get a bit crispy on the bottom, then begin to toss it with the vegetables. Continue stir-frying for 3-5 minutes, ensuring the rice is heated through and slightly toasted.
- While continuing to stir-fry the rice, pour in the soy sauce, oyster sauce (if using), and rice vinegar (if using). Stir well to coat all the rice evenly. Sprinkle in a pinch of white pepper. Keep stir-frying for another 1-2 minutes to allow the sauces to meld and slightly reduce.
- Return the cooked shrimp and scrambled eggs to the skillet. Gently toss everything together until well combined and heated through.
- Remove the skillet from the heat. Drizzle with 1-2 teaspoons of toasted sesame oil and give it one final toss. Taste and adjust seasoning if needed. Serve immediately, garnished with extra fresh green onions if desired.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 200 mg
Keywords: Always use day-old, chilled cooked rice to prevent sogginess. If fresh, spread it on a tray and chill quickly in the freezer for 20-30 minutes. A tiny pinch of sugar can balance the savory notes beautifully, or add a pinch of red pepper flakes for a gentle kick.