Shrimp Fried Rice

Shrimp is one of our favorite proteins, especially when quick meals need to happen. Keep it on hand in the freezer because it thaws so quickly under cold running water! Use frozen veggies and frozen brown rice (microwave right in the bag) and it could not get easier!
Course: Main Dish
Cuisine: Asian, Seafood
Keyword: Budget-friendly, Easy, Fall, High protein, Lean protein, Make ahead, Meal prep, Quick, Spicy, Whole grain, Winter
Cooking Method: One Dish Meals
Condition: Diabetes, Nut Free, PCOS
Servings: 4 servings


  • cooking spray
  • 2 egg
  • 1 lb shrimp peeled and deveined; thawed if frozen
  • 2 tbsp vegetable oil
  • 1 cup broccoli
  • 1/2 cup corn
  • 1/2 cup peas
  • 1 tsp garlic powder
  • 1/4 cup soy sauce low sodium
  • salt and pepper
  • 2 cups brown rice cooked
  • sriracha optional


  • Heat a wok or a large frying pan over medium heat. Spray with cooking spray. Whisk eggs in a bowl, and add to frying pan. Fry until cooked through, stirring frequently, then remove from pan. Set aside.
  • Add shrimp to pan, cook until shrimp are pink. Season with salt and pepper, remove from pan, set aside.
  • Add vegetable oil, broccoli, corn and peas. Cook until tender. Add rice to pan, stir until heated through. Season with salt, pepper, garlic powder, and soy sauce. Mix well. Add shrimp and eggs back into the pan. Stir well and serve immediately. Drizzle with sriracha if desired.


Photo by Kaitlin Eckstein


Carbohydrates: 31g | Protein: 31g | Fat: 11g | Sodium: 856mg | Potassium: 317mg | Fiber: 3g

Please note:

Nutrition info is an estimate and may contain errors.

Pin It on Pinterest

Share This