15-Minute Shrimp Fried Rice

This takeout-style shrimp fried rice comes together faster than delivery, using day-old rice, quick-cooking shrimp, and a handful of pantry staples. It's a high-heat, high-speed stir-fry that's ready to serve in about 15 minutes total.

By YumYum Editorial · Quick Weeknight

Prep: 5 min · Cook: 10 min · Total: 15 min · Serves 4

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 tablespoons vegetable oil, divided
• 3 cups cooked, cold day-old rice
• 2 eggs, beaten
• 1/2 cup frozen peas and carrots, thawed
• 3 green onions, sliced
• 3 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon white pepper

Instructions

1. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add shrimp and cook 2 minutes per side until pink and opaque. Remove and set aside.
2. Add the remaining oil to the pan, then pour in the beaten eggs and scramble quickly until just set. Push to one side.
3. Add garlic and peas and carrots, stirring 1 minute until fragrant.
4. Add the cold rice, breaking up any clumps, and stir-fry 3-4 minutes until heated through and starting to crisp in spots.
5. Return the shrimp to the pan along with soy sauce, oyster sauce, sesame oil, and white pepper. Toss everything together over high heat for 1-2 minutes.
6. Stir in most of the green onions, saving some for garnish.
7. Serve immediately, topped with the remaining green onions.