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!Print
A simple, healthier version of fried rice with juicy shrimp and loads of vegetables.
- 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
- 3–4 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
- Cook the brown rice according to package directions. Stir in ¼ teaspoon salt. Set aside.
- 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.
- 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.
- 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.
- 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.
- Divide fried rice into bowls and top with green onion.
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.
- 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