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shrimp fried rice in a large black wok on a wooden board

Healthy Shrimp Fried Rice

  • 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

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

  • ¼ cup reduced-sodium soy sauce
  • 1 tablespoons sesame oil
  • 1 tablespoon grated fresh ginger
  • ¼ 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
  • ½ 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

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.

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.

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