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Healthy Shrimp Fried Rice - A Lighter Take on a Takeout Favorite

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound raw shrimp, peeled and deveined (medium or large), patted dry
  • 3 cups cooked brown rice or jasmine rice, chilled (day-old preferred)
  • 1 cup frozen peas and carrots (no need to thaw)
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • 1 cup diced bell pepper (any color)
  • 3 green onions, sliced (white and green parts separated)
  • 2 large eggs (optional but recommended)
  • 2 tablespoons low-sodium soy sauce or tamari
  • 1 teaspoon toasted sesame oil
  • 1–2 tablespoons avocado oil or light olive oil (for high-heat cooking)
  • 1 tablespoon rice vinegar or lime juice (optional, for brightness)
  • 1/4 teaspoon red pepper flakes or a squeeze of sriracha (optional, for heat)
  • Salt and black pepper to taste
  • Sesame seeds for garnish (optional)

Method
 

  1. Prep everything first: Fried rice moves fast. Dice veggies, mince garlic and ginger, slice green onions, and pat shrimp very dry. Break up any clumps in the cold rice with your hands or a fork.
  2. Season the shrimp: Toss shrimp with a pinch of salt, black pepper, and a splash of soy sauce. This adds quick flavor and helps with browning.
  3. Scramble the eggs: Heat a large skillet or wok over medium-high. Add 1 teaspoon oil. Beat the eggs with a pinch of salt, then pour in and scramble just until set. Transfer to a plate.
  4. Sear the shrimp: Add 1 tablespoon oil. Spread shrimp in a single layer. Cook 1–2 minutes per side until just pink and opaque. Transfer to the plate with the eggs.
  5. Aromatics time: Add a little more oil if the pan looks dry. Stir-fry onion, garlic, ginger, and the white parts of the green onions for 1–2 minutes, until fragrant.
  6. Add veggies: Toss in peas and carrots and diced bell pepper. Stir-fry 2–3 minutes, keeping them crisp-tender. Don’t overcook—you want bite.
  7. Fry the rice: Add the chilled rice. Spread it out, let it sit 30–60 seconds to get a bit toasty, then stir. Repeat once or twice. This step creates that classic fried rice texture.
  8. Season: Drizzle in soy sauce and sesame oil. Add red pepper flakes or sriracha if using. Toss until evenly coated and fragrant.
  9. Finish: Return shrimp and eggs to the pan. Add the green parts of the onions. Splash in rice vinegar or lime juice if you like brightness. Taste and adjust salt, pepper, and soy.
  10. Serve: Plate hot and garnish with sesame seeds and extra green onion. Enjoy immediately.