Shrimp Fried Rice

Keywords: egg, lunch, dinner, rice, healthy, filling, savory, shrimp

Serves: 4-6

Prep Time: 15 minutes

Total Time: 30 minutes

Equipment: bowl, fork, large nonstick or cast-iron skillet, knife, plate


  • ¼ cup olive oil, plus more as needed
  • 1 pound peeled and deveined medium shrimp, thawed if frozen
  • Salt
  • ½ teaspoon garlic powder
  • 1 medium onion, diced
  • 1 ½ cups frozen mixed vegetables (any mix of carrots, peas, corn, and green beans)
  • 6 cups cooked grain of choice, preferably cold and day-old such grains such as jasmine, brown, or long-grain rice, quinoa, or a blend
  • ¼ cup soy sauce, or to taste
  • 2 tablespoons unsalted butter
  • 4 large eggs


  1. Heat a very large nonstick or cast-iron skillet over high. Add the olive oil and shrimp, and sprinkle with salt and the garlic powder. Cook, stirring occasionally, until the shrimp is no longer translucent and begins to turn golden at the edges, two to four minutes. With a slotted spoon, transfer the shrimp to a plate and set aside.
  2. Add the onion and mixed vegetables to the shrimpy oil and cook, stirring occasionally, just until the onion loses its raw edge but is still crunchy, and the vegetables are mostly thawed, one to two minutes. 
  3. Add the cooked grain of choice and soy sauce and cook, stirring occasionally, until well combined and the grain begins to crisp underneath where it meets the pan, five to seven minutes. Taste and adjust the seasoning with more soy sauce as needed.
  4. Move the grains to one side of the pan, lower the heat to medium and melt the butter on the empty side of the pan.
  5. Crack the eggs into the melted butter, break the yolks and stir vigorously to scramble the eggs, cooking just until they have set but are still tender, about one minute.
  6. Stir the soft scrambled eggs into the grains, add the reserved shrimp and any accumulated juices, then remove the pan from the heat.


  • Use a different mix of your preferred vegetables.
  • Change the rice or grain based on your preferences (brown, long white, basmati, etc.).


  • This recipe is best served immediately, but can be stored in the fridge for two to three days.

Nutrition Notes:

  • This dish is savory but can be a bit higher in sodium; use low sodium soy sauce and decrease shrimp seasoning to lower the sodium content.
  • This is a high protein meal with a good amount of vegetables.

Savings Tip:

  • Try to purchase items in bulk to avoid higher costs.
  • The recipe provided yields many servings; cut the ingredient amounts in half for a lower serving yield.

Nutrition Facts:

Serving Size1 cup
Energy (kcal)561
Fat (g)6
Saturated (g)1.8
Cholesterol (mg)438
Sodium (mg)260
Carbs (g)76.5
Sugars (g)4.4
Added Sugars (g)0
Fiber (g)3.1
Protein (g)49
Vitamin D (IU)40
Calcium (mg)167.6
Iron (mg)4.8
Potassium (mg)653.7