Healthy Shrimp Fried Rice

Whoa! Healthier fried rice, you ask? YES! This Healthy Shrimp Fried Rice will keep you wondering why you were indulging on the “other” fried rice, which looks healthy but really isn’t! This is a cinch to make and will fill you up, as a side or main dish.

this recipe

You can add whatever protein you have on hand, like chicken or tofu. This version includes shrimp because it cooks so quickly. Prepare it with a variety of veggies from your fridge or freezer. I’ve often made this fried rice with shelled edamame, shaved Brussels sprouts, whatever! Nothing traditional about this dish!

How to make this recipe

1. In a small bowl, whisk together soy sauce, sesame oil, ginger powder, and red pepper flakes and set aside. Heat oil in a large skillet or wok over medium-high heat. Add the egg and stir gently until the egg is just set. Remove to a plate and finely chop. Add shrimp to wok and cook until pink, about 2 minutes. Season with salt and pepper to taste and set aside.
2. Add garlic and onion to the skillet and cook until onions have become translucent about 3 to 4 minutes. Add broccoli florets and cook until crisp-tender. Stir in frozen veggies and half of the green onions and cook until veggies are tender, about 3 to 4 minutes.
3. Stir in cooked rice, green onions, and soy sauce mixture. Cook, stirring constantly until heated through, about 2 minutes. Stir in egg and shrimp. Toss in the remainder of the green onions and combine thoroughly. Serve immediately.

You can swap out the shrimp for your favorite protein – chicken, pork , or even tofu to keep it completely vegetarian. Get creative!

Ingredients for this recipe

• Reduced-sodium soy sauce
• Sesame oil
• Fresh ginger
• Red pepper flakes
• Canola or vegetable oil
• Eggs
• Peeled and deveined shrimp
• Fresh garlic
• Onion
• Fresh brocolli
• Frozen mixed vegetables
• Cooked brown (or white) rice

Cooked brown rice is a bit healthier than white rice, but use white rice if you don’t have brown rice in your pantry!

TIPS & TRICKS

• Absolutely use any leftover rice in this fried rice recipe!
• Swap out shrimp for chicken or tofu and feel free to toss in whatever veggies are in your fridge like shredded carrots, mushrooms, corn, or edamame.
• For extra crunchiness, once cooked, you can let it stand in the work for an extra 30 seconds or so until desired cooking.

WANT MORE?

If you like this Shrimp Fried Rice recipe, you’re going to want these recipes:

• Easy Cauliflower Fried Rice
• Cauliflower Kimchi Fried Rice
• Gluten-Free Baked Coconut Shrimp
• Spicy Baked Shrimp Balls
• Vietnamese Spring Rolls with Shrimp

Update Notes: This post was originally published on January 7, 2016, but was republished with slight text changes and additions, like step by step instructions and tips in April 2020.

Healthy Shrimp Fried Rice

★★★★★ 5 from 1 reviews

• Author: Asian Caucasian
• Prep Time: 20 min
• Cook Time: 15 mins
• Total Time: 35 min
• Yield: 4 1x
• Category: Seafood
• Method: Stove Top
• Cuisine: Asian Fusion
• Diet: Low Calorie

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Description

Who needs takeout when you can make this Healthy Shrimp Fried Rice in your own kitchen? It’s cheaper, healthier, and faster!

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Ingredients

Units USM Scale 1x2x3x

• 1/4 cup reduced-sodium soy sauce
• 1 tablespoons sesame oil
• 1 tablespoon grated fresh ginger
• 1/4 teaspoon red pepper flakes
• 2 tablespoons canola oil
• 2 eggs beaten
• 1 pound medium shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper, to taste
• 2 cloves crushed garlic
• 1 onion, small diced
• 1/2 head of broccoli, cut into small florets
• 1 16 oz. package frozen mixed vegetables (corn, peas, carrots)
• 3 cups cooked brown rice (preferably one-day old rice)
• 3 green onions (scallions), sliced

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Instructions

1. In a small bowl, whisk together soy sauce, sesame oil, ginger powder, and red pepper flakes and set aside. Heat oil in a large skillet or wok over medium high heat. Add the egg and stir gently until the egg is just set. Remove to a plate and finely chop. Add shrimp to wok and cook until pink, about 2 minutes. Season with salt and pepper to taste and set aside.
2. Add garlic and onion to the skillet and cook until onions have become translucent, about 3 to 4 minutes. Add broccoli florets and cook until crisp tender. Stir in frozen veggies and half of the green onions and cook until veggies are tender, about 3 to 4 minutes.
3. Stir in cooked rice, green onions and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes. Stir in egg and shrimp. Toss in the remainder of the green onions and combine thoroughly. Serve immediately.

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Notes

• Absolutely use any leftover rice in this fried rice recipe!
• Swap out shrimp for chicken or tofu and feel free to toss in whatever veggies are in your fridge like shredded carrots, mushrooms, corn, or edamame.
• For extra crunchiness, once cooked, you can let it stand in the work for an extra 30 seconds or so until desired cooking.

Nutrition

• Serving Size:
• Calories: 560
• Sugar: 5 g
• Sodium: 928.4 mg
• Fat: 15.8 g
• Carbohydrates: 69.7 g
• Protein: 36 g
• Cholesterol: 275.5 mg

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