Shrimp & Vegetable Fried Rice

Two rice dishes in a row!

I don’t know about you, but I’m a huge fan of rice. The taste, although subtle, the texture, and the versatility are really what make rice so special.

Fried rice is one of my favorite ways to eat it (if I’m not just eating it plain from the bowl, steaming hot out of the saucepan or Instant Pot), but I don’t often order that dish when I go out to eat because it’s relatively loaded with extra fat and calories.

But we can make a healthier, nutritious version that has a ton of flavor – like garlic, ginger, sesame, and umami from the soy sauce.

This version also has about three and a half cups of vegetables and a pound of shrimp, so it has plenty of vitamins, minerals, fiber and protein to help us stay energized for hours!

And the other fun part is it’s totally customizable, so if you want to omit the meat and make it a vegetarian version, simply increase the volume of vegetables to make up for it. And if you want to use another type of protein, like tofu, beef, pork or chicken, go for it!

I also gave some helpful hints on making this into a cauliflower fried rice recipe below. Be sure to tell me what version you make in the comments section below!

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Shrimp & Vegetable Fried Rice

  • Author: Julie Andrews
  • Prep Time: 10 mins
  • Cook Time: 50-55 mins
  • Total Time: 1 hr-1 hr 5 mins
  • Yield: Makes 6 servings 1x
  • Category: Dinner
  • Method: Stove-Top
  • Cuisine: Asian-Inspired

Description

A simple, healthier version of fried rice with juicy shrimp and loads of vegetables.


Ingredients

Scale
  • 1 cup brown rice
  • ¾ tsp. kosher salt, divided
  • 2 Tbsp. oil, divided
  • 1 lb. large shrimp, peeled, deveined, tails off
  • ¼ tsp. ground black pepper, divided
  • 4 large eggs, lightly beaten
  • ½ medium yellow onion, diced
  • 1 cup chopped broccoli
  • 2 cups frozen peas and carrots
  • 34 cloves garlic, minced
  • 1-inch piece ginger, minced
  • 3 Tbsp. unsalted vegetable, seafood or chicken stock
  • 2 ½ Tbsp. low-sodium soy sauce or tamari
  • 1 Tbsp. sesame oil
  • ½ Tbsp. honey
  • 1 tsp. fish sauce (optional)
  • 1 tsp. Sriracha sauce (optional)
  • 2 green onions, thinly sliced

Instructions

  1. Cook the brown rice according to package directions. Stir in ¼ teaspoon salt. Set aside.
  2. Heat 1 tablespoon of the oil in a large wok or skillet to medium. Add the shrimp and season with ¼ teaspoon salt and ¼ teaspoon black pepper. Let cook 1-2 minutes per side or until shrimp are opaque. Transfer the shrimp to a plate.
  3. Reduce the heat to medium-low and add the eggs and remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Cook 2-3 minutes, using a spatula to constantly fold the eggs until set. Transfer the eggs to the plate.
  4. Heat the remaining tablespoon of oil in the same pan to medium. Add the onion and broccoli and sauté 5-6 minutes or until soft, then add the peas, carrots, garlic and ginger and sauté another 2-3 minutes or until peas and carrots are soft.
  5. In a small bowl, whisk together the stock, soy sauce, sesame oil, honey, fish sauce (if using) and Sriracha (if using). Pour mixture into the skillet and bring to a simmer. Fold in the cooked rice, shrimp and eggs.
  6. Divide fried rice into bowls and top with green onion.

Notes

Cooking Tips: Use diced or thinly sliced chicken breast instead of shrimp. Skip the meat and increase the vegetables for a vegetarian version. Use pre-packaged, cooked brown rice to make the recipe come together quickly. You can also cook brown rice in the Instant Pot from start to finish in 12 minutes.

Substitution Tips: Use riced cauliflower (from the frozen or produce sections) instead of brown rice, if desired. Simply skip the cooking rice step and add the rice cauliflower to the pan when sautéing the peas and carrots.


Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 272
  • Sugar: 5g
  • Sodium: 544mg
  • Fat: 11g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 23g
  • Cholesterol: 271mg

Keywords: fried rice, shrimp, vegetable, seafood, dinner

22 Comments

  1. Lisa Courteau on April 30, 2019 at 6:52 pm

    This one looked so good we had to give it a try and it was delicious! Full of flavor and very filling. Rice dishes are my favorite. Looking forward the next week’s feature recipe!

    • Julie Andrews on May 3, 2019 at 10:28 am

      Lisa, I could not agree more regarding rice dishes! Why are they so good?! 😉

  2. Leigh Houghtaling on May 1, 2019 at 10:02 am

    Can you share your instant pot brown rice recipe? I have tried it a few different ways and haven’t found a great version yet.

    • Julie Andrews on May 3, 2019 at 10:29 am

      Hi Leigh! I do 1 cup of brown rice with 1 1/4 cups water or stock, then cook it for 12 minutes on the rice setting. Let me know how that turns out!

  3. Ashley Williams on May 2, 2019 at 10:35 am

    I made it last night and it is delicious. I also added chicken for my boys. Definitely full of flavor and easy to make.

    • Julie Andrews on May 3, 2019 at 10:02 am

      Fantastic! I love that you added chicken for more protein – yum!

  4. Randy Owen on May 2, 2019 at 1:38 pm

    Sounds yummy! Going to try it with cauliflower rice to cut the carb.

    • Julie Andrews on May 3, 2019 at 10:01 am

      Awesome! Let me know how it turns out.

  5. patricia on May 8, 2019 at 6:18 am

    wow! it looks delicious… caught my eye and im going to try it. thanks

    • Julie Andrews on May 8, 2019 at 8:37 am

      It’s SO good! Enjoy!!

  6. Tammy on May 8, 2019 at 8:16 am

    I made this recipe but since I don’t care for seafood, I replaced the shrimp with chicken and replaced the rice with riced cauliflower. It was delish!

    • Julie Andrews on May 8, 2019 at 8:36 am

      Fantastic! And the bonus is riced cauliflower cooks pretty quickly. Glad you loved it!

  7. Beth Ford on May 14, 2019 at 7:25 am

    I Love fried rice but have always used the seasoning package. Excited to make it from scratch. If the recipe is for one cup of dry brown rice, how much cauliflower rice would you use since it does not increase in size when cooked?

    • Julie Andrews on May 14, 2019 at 12:29 pm

      Great question, Beth. I’d use 1 1/2 to 2 cups of riced cauliflower. I hope you love this version! The sauce is pretty stellar. 🙂

  8. Monica on May 21, 2019 at 9:00 am

    Great recipe. This is apart of our weekly menu items for dinner.

    • Julie Andrews on May 21, 2019 at 11:36 am

      I am overjoyed that you like the fried rice, Monica! It is definitely a staple in my house as well. I change up the protein every now and then, but it’s always on the menu rotation!

  9. Kari on June 5, 2019 at 7:51 am

    Sooo good! Why have I never thought to do shrimp?! Thank you, Julie.

    • Julie Andrews on June 5, 2019 at 5:23 pm

      The shrimp is my favorite! So many ways to customize this recipe – we’ll never get bored!

  10. Neri on June 18, 2019 at 11:09 am

    Rice is life – I love it , might be cooking this one for dinner tonight 😛

    • Julie Andrews on June 18, 2019 at 11:36 am

      Couldn’t agree more, Neri! 🙂 Enjoy the dish – it’s delightful!

  11. Lynn Mingolelli on January 7, 2020 at 8:10 am

    Hi Julie,

    I’d like to branch out from typical protein sources and try your tofu suggestion. Never having cooked with tofu before, I know there are different varieties, which do you think would work best and should I follow the second step of the recipe and saute the tofu in place of the shrimp?

    • Julie Andrews on January 7, 2020 at 12:15 pm

      Great question, Lynn! I would use extra firm tofu and dry it out first – you can do so by placing it between kitchen towels on a plate and placing a heavy pot on it. Leave it there for 10 or 15 minutes, then cube it up. You can add it to step 2 just like the shrimp. I like to get it a little browned and crisp on the outside!

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