There’s something about the sizzle of shrimp hitting a hot skillet that instantly makes the kitchen feel alive. This skillet shrimp fried rice is one of those meals that sneaks up on you with its ease and flavor, perfect for when time is short but the craving for something hearty is strong. The moment I throw in the chilled rice, the grains separate and toast slightly, absorbing the rich blend of soy and oyster sauce. It’s a small kitchen dance—scrambling eggs just right, tossing in crisp carrots and sweet peas, then folding everything together with plump, pink shrimp. I usually get distracted mid-cook, maybe checking my phone or realizing I forgot to turn off the oven elsewhere, but the smell pulls me back every time.
What I love about this dish is how it balances quick prep with layers of flavor that feel anything but rushed. It’s that smoky, savory aroma mixed with a hint of garlic that fills the whole room, making you eager to dig in even before the final sprinkle of green onions. Sometimes, I don’t get the timing perfect and the eggs aren’t as fluffy as I want, but honestly, that little imperfection adds character—and I’m still happy with the result.
- Fast and flavorful: ready in about 25 minutes, making it great for busy weeknights.
- Built-in balance: tender shrimp and eggs combine with fresh veggies and rice for a well-rounded meal.
- It’s simple—and that’s kind of the point. No complicated steps, just good ingredients coming together.
- Leftovers reheat well but are best enjoyed fresh for that crisp texture in the rice.
If you ever feel unsure about cooking shrimp, don’t worry—this recipe handles it gently, so even if you’re a little off on timing, the dish still comes together beautifully.
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Skillet Shrimp Fried Rice
- Total Time: 25 minutes
- Yield: 4 1x
Description
A quick and flavorful skillet shrimp fried rice made with tender shrimp, vegetables, and fluffy rice, all cooked together in a savory soy sauce blend.
Ingredients
1 tablespoon vegetable oil
1 pound medium shrimp, peeled and deveined
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups cooked white rice, preferably chilled
2 large eggs, lightly beaten
1/2 cup diced yellow onion
1/2 cup diced carrot
1/2 cup frozen peas, thawed
3 cloves garlic, minced
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon toasted sesame oil
2 green onions, thinly sliced
Instructions
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
Add the shrimp to the skillet, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and cook for 2-3 minutes until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, pour in the beaten eggs and scramble until just set. Remove the eggs and set aside with the shrimp.
Add the diced onion and carrot to the skillet and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the chilled cooked rice to the skillet and stir well to combine with the vegetables. Break up any clumps with the back of the spatula.
Pour in the soy sauce, oyster sauce, and toasted sesame oil. Stir thoroughly to evenly coat the rice and vegetables.
Return the cooked shrimp and scrambled eggs to the skillet. Stir everything together and cook for an additional 2 minutes to heat through.
Remove from heat and sprinkle the sliced green onions over the top.
Serve hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
For equipment, all you really need is a sturdy skillet or wok that gets hot enough to create that satisfying sizzle. I usually serve this with a simple cucumber salad or some pickled veggies to cut through the richness. If I’m feeling a bit adventurous, I’ll toss in some chopped bell peppers or swap peas for edamame, though I haven’t tested all these tweaks extensively. Sometimes a dash of chili flakes adds a nice kick, but I keep it mild for the kids.
FAQ
Can I use frozen shrimp? Yes, just thaw and pat them dry before cooking to avoid excess water in the pan.
Is day-old rice necessary? It helps the rice stay fluffy and prevents clumping, but if you don’t have it, freshly cooked rice cooled down works okay.
Can I make this vegetarian? You could skip the shrimp and add more veggies or tofu, but it’ll change the flavor balance quite a bit.
When you’re ready to bring this skillet shrimp fried rice to your table, remember it’s more about the process than perfection. So grab your skillet, and let those flavors come together in a way that feels just right for you.