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.
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 do you make this fried rice recipe?
- In a small bowl, whisk together soy sauce, sesame oil, ginger, and red pepper flakes and set aside. Heat oil in a large skillet or heavy 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.
- 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.
- 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 you'll need 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 broccoli
- 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!
Recipe 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 wok for an extra 30 seconds or so until desired cooking.
Want more shrimp recipes like this?
If you liked this Shrimp Fried Rice recipe, you’re going to want these shrimp recipes too!
- 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.
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Healthy Shrimp Fried Rice
Who needs takeout when you can make this Healthy Shrimp Fried Rice in your own kitchen? It's cheaper, healthier, and faster!
- Total Time: 35 min
- Yield: 4 1x
Ingredients
- ¼ cup reduced-sodium soy sauce
- 1 tablespoons sesame oil
- 1 tablespoon fresh ginger, grated
- 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
- 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.
- 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.
- 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 wok for an extra 30 seconds or so until desired cooking.
- Prep Time: 20 min
- Cook Time: 15 mins
- Category: Sides
- Method: Stove Top
- Cuisine: Asian Fusion
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
Keywords: healthy shrimp fried rice, healthy shrimp and rice recipes, fried rice with egg, the best fried rice recipe, tasty fried rice
Steph says
Making this tomorrow for dinner. Do I need the mixed vegetables and scallions?
Asian Caucasian says
It's nice to have the veggies for texture, and the scallions for extra flavor. But, not absolutely necessary. If you have any frozen veggies you can throw those in and save time! Hope you enjoy!
Sharon Saltzman says
I adore fried rice but it’s often so greasy. I can’t wait to try your healthier version of this classic dish! Yum!
★★★★★
Asian Caucasian says
Thanks, Sharon! This is so easy to make and you would never taste the difference. It's just that good!
Alex says
Made this for meal prep for work. It's delicious and did well in the fridge/freezer for later in the week.
Asian Caucasian says
So glad you like it! It is so perfect as leftovers.