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Easy One Skillet Better-Than-Takeout Shrimp Fried Rice Recipe for Quick Dinner

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A quick and easy shrimp fried rice recipe made in one skillet that tastes better than takeout. Perfect for busy weeknights with simple ingredients and minimal cleanup.

Ingredients

Scale
  • 1 pound medium or large shrimp, peeled and deveined (frozen works fine, thaw before cooking)
  • 3 cups cooked jasmine rice (preferably day-old or leftover rice)
  • 1 cup frozen peas and carrots mix (or fresh diced carrots and green peas)
  • 3 green onions, sliced thin
  • 2 cloves garlic, minced
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon toasted sesame oil
  • 2 large eggs, lightly beaten
  • 2 tablespoons vegetable or canola oil
  • Freshly ground black pepper, to taste
  • Optional garnishes: extra green onions, sesame seeds, lime squeeze

Instructions

  1. Prep your ingredients: peel and devein shrimp if needed, mince garlic, slice green onions, and measure out sauces and rice.
  2. Heat a skillet over medium-high heat and add 1 tablespoon cooking oil. Add shrimp in a single layer and cook 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
  3. Lower heat to medium. Add more oil if needed. Pour in beaten eggs and scramble quickly until just set. Transfer eggs to plate with shrimp.
  4. Add remaining oil to skillet. Toss in minced garlic and cook until fragrant (about 30 seconds). Stir in frozen peas and carrots; cook until tender and heated through.
  5. Break up any clumps of cold rice and add to skillet. Stir-fry, pressing down gently and mixing frequently so rice heats evenly and gets a slight crisp on the bottom.
  6. Return cooked shrimp and scrambled eggs to skillet. Pour soy sauce, oyster sauce, and sesame oil over mixture. Stir well to coat evenly. Taste and adjust seasoning with black pepper or more soy sauce if desired.
  7. Stir in sliced green onions, reserving some for garnish. Remove from heat and serve.

Notes

Use day-old rice for best texture to avoid mushiness. Cook shrimp in batches if needed to avoid overcrowding and get a nice sear. Scramble eggs separately to keep them fluffy. Thaw frozen shrimp in cold water 15-20 minutes before cooking. Use toasted sesame oil sparingly for authentic aroma. Reheat leftovers gently to keep shrimp tender.

Nutrition

Keywords: shrimp fried rice, one skillet recipe, quick dinner, easy shrimp recipe, takeout style fried rice, weeknight meal

Find it online: https://nadinetable.com/easy-one-skillet-better-than-takeout-shrimp-fried-rice-recipe-for-quick-dinner/