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–+ servings
Bowl of Shrimp Fried Rice with large shrimp, rice, peas, carrots, and green onions.

Shrimp Fried Rice (Better-For-You)

A healthier take on classic shrimp fried rice, packed with vegetables and lean protein.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fried Rice
  • 1 tbsp Sesame oil
  • 1 lb Shrimp Peeled and deveined
  • 2 cloves Garlic Minced
  • 1 inch Ginger Grated
  • 1 cup Broccoli florets
  • 1 cup Carrot Diced
  • 1 cup Peas Frozen
  • 4 cups Cooked brown rice Chilled
  • 2 large Eggs Lightly beaten
For the Sauce
  • 1/4 cup Low-sodium soy sauce
  • 2 tbsp Rice vinegar
  • 1 tbsp Honey
  • 1 tsp Sriracha Optional

Equipment

  • Large skillet or wok
  • Knife
  • Cutting board

Method
 

  1. In a small bowl, whisk together the soy sauce, rice vinegar, honey, and sriracha (if using). Set aside.
  2. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the shrimp and cook until pink and cooked through, about 2-3 minutes. Remove shrimp from skillet and set aside.
  3. Add the minced garlic and grated ginger to the skillet and cook until fragrant, about 30 seconds.
  4. Add the broccoli florets and diced carrots to the skillet. Stir-fry for 3-4 minutes until tender-crisp.
  5. Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty side and scramble until cooked. Then, break up the eggs and mix them with the vegetables.
  6. Add the cooked brown rice and frozen peas to the skillet. Stir to combine with the vegetables and eggs.
  7. Pour the prepared sauce over the rice mixture. Add the cooked shrimp back into the skillet. Stir everything together and cook for another 2-3 minutes, until heated through and well combined.
  8. Serve hot.

Nutrition

Calories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gCholesterol: 200mgSodium: 800mgPotassium: 300mgFiber: 5gSugar: 8gVitamin A: 50IUVitamin C: 20mgCalcium: 5mgIron: 10mg

Notes

You can substitute other vegetables like bell peppers, snap peas, or mushrooms. For a spicier kick, add more sriracha or a pinch of red pepper flakes.

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