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Shrimp Fried Rice

Shrimp Fried Rice

5 from 1 vote
595 Calories | 46g Protein
Quick note before you dive in:
You’ll find a brief overview up top ⬆️
and the full recipe and details below ⬇️
When you make it, don’t forget to rate the recipe and leave a comment : )
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Equipment

Servings: Makes 4

Ingredients
 

For the Shrimp

  • 2 lb raw shrimp peeled and deveined
  • 1 tbsp garlic powder
  • 3 tbsp low-sodium soy sauce
  • ½ tsp salt
  • ½ tsp black pepper

For the Veggies & Rice

  • 1 tbsp sesame oil
  • 2 cloves garlic minced
  • 1 cup frozen peas and carrots mix
  • 2 cups jasmine rice
  • 3 eggs lightly beaten
  • 3 green onions chopped (reserve for garnish)

For the Sauce

  • 3 tbsp low-sodium soy sauce
  • 2 tsp rice vinegar
  • 2 tsp sriracha optional for heat
  • ½ tsp sesame oil optional for richness

Instructions
 

Cook and Chill the Rice (night before)

  • This is a pro tip to having the best fried rice texture. Cook your jasmine rice according to package instructions the night before you cook the meal. Spread it out on a baking sheet or large plate to cool, then refrigerate.
    2 cups jasmine rice

Cook the Shrimp:

  • Heat a nonstick skillet or wok over medium-high heat. Spray lightly with oil, then add shrimp seasoned with salt, pepper, garlic powder, and soy sauce.
    2 lb raw shrimp, 1 tbsp garlic powder, 3 tbsp low-sodium soy sauce, ½ tsp salt, ½ tsp black pepper, 1 tbsp sesame oil
  • Cook 1–2 minutes per side until pink and opaque. Remove from pan and set aside.

Scramble the Eggs:

  • In the same pan, add the beaten eggs. Stir quickly to scramble, then remove and set aside with the shrimp.
    3 eggs

Sauté the Veggies:

  • Add 1 tsp sesame oil (or a light spray) to the pan. Add minced garlic, peas, and carrots. Sauté 2–3 minutes until fragrant and heated through.
    2 cloves garlic, 1 cup frozen peas and carrots mix

Add the Rice:

  • Add the chilled jasmine rice to the pan. Break up any clumps with your spatula, mixing until everything is evenly combined. Let the rice sit for 1–2 minutes to crisp slightly on the bottom before stirring again.

Combine & Sauce:

  • Return shrimp and eggs to the pan. Pour in soy sauce, rice vinegar, and sriracha. Stir constantly for another 2–3 minutes until everything is evenly coated and hot.
    3 tbsp low-sodium soy sauce, 2 tsp rice vinegar, 2 tsp sriracha

Finish & Assemble:

  • Remove from heat, drizzle optional sesame oil for flavor, and garnish with green onions. Separate into 4 meal prep containers & serve.
    3 green onions, ½ tsp sesame oil

Nutrition

Calories: 595kcalCarbohydrates: 80gProtein: 46gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 409mgSodium: 2573mgPotassium: 622mgFiber: 3gSugar: 1gVitamin A: 4005IUVitamin C: 8mgCalcium: 196mgIron: 3mg