Shrimp Fried Rice

Shrimp Fried Rice

9 Reviews
From: EatingWell Magazine January/February 2013

This healthy shrimp fried rice recipe is packed with vegetables and makes 4 generous servings, so you'll need to use a large skillet that is at least 12 inches wide. A large wok also works well. If you have cooked rice on hand, omit Step 1 and add 2 1/2 cups cooked rice to the pan in Step 5.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 1/2 cups water
  • 1 cup instant brown rice
  • 2 tablespoons hoisin sauce (see Tips)
  • 4 teaspoons reduced-sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 4 teaspoons canola oil, divided
  • 2 large eggs, lightly beaten
  • 8 ounces peeled and deveined raw small shrimp (51-60 per pound; see Tips)
  • 2 tablespoons minced fresh ginger
  • 4 cups stringless snap peas (12 ounces)
  • 1 medium red bell pepper, cut into 1/2-inch pieces
  • 2 medium carrots, halved lengthwise and thinly sliced
  • 4 scallions, chopped


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  1. Combine water and rice in a small saucepan. Bring to a boil over high heat. Cover, reduce heat to medium-low and simmer until the water is absorbed, 10 to 12 minutes. Spread the rice out on a large baking sheet to cool.
  2. Combine hoisin sauce, soy sauce and sesame oil in a small bowl; set aside.
  3. Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add eggs and cook, stirring to help break into smaller pieces, until just set, about 45 seconds. Transfer the egg to a bowl.
  4. Add another 1 teaspoon canola oil to the skillet and return to medium-high heat. Add shrimp and cook, stirring occasionally, until pink, 1 1 /2 to 2 minutes. Transfer the shrimp to the bowl.
  5. Heat the remaining 2 teaspoons oil in the skillet over medium-high heat. Add ginger and cook, stirring, until fragrant, about 30 seconds. Stir in snap peas, bell pepper, carrots and scallions; cook, stirring occasionally, until tender-crisp, 3 to 4 minutes. Stir in the rice and the reserved egg and shrimp; cook, stirring, until heated through, about 1 minute. Remove from the heat and gently stir in the sauce mixture.
  • Tips: Hoisin sauce is a thick, dark brown, spicy-sweet sauce made from soybeans and a complex mix of spices. Look for it in the Asian section of your supermarket.
  • Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America—it's more likely to be sustainably caught.
  • Give grains a cooldown: To cool grains down quickly, spread them out on a foil-lined baking sheet. The surface area helps speed cooling, while the foil prevents any residual flavors on the pan from seeping in.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 315 calories; 11 g fat(2 g sat); 5 g fiber; 34 g carbohydrates; 20 g protein; 79 mcg folate; 185 mg cholesterol; 9 g sugars; 2 g added sugars; 7338 IU vitamin A; 94 mg vitamin C; 116 mg calcium; 3 mg iron; 446 mg sodium; 609 mg potassium
  • Nutrition Bonus: Vitamin C (157% daily value), Vitamin A (147% dv), Folate (23% dv), Magnesium (21% dv), Iron (18% dv), Potassium (15% dv).
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 2 1/2 vegetable, 1 lean meat, 1/2 medium-fat meat, 1 1/2 fat

Reviews 9

August 17, 2014
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By: meghan_ireland
Very tasty and flexible I made this the first time exactly to recipe (only using Trader Joe's frozen brown rice for simplicity.) I was able to leave the shrimp out separate for my daughter who does not eat meat. It was very tasty, although my husband did dribble a little extra hoisin sauce on his. I can see great options for making entirely vegetarian with tofu, or using any number of different meat options, always with the option to leave them on the side as needed. A great starting point to experiment with seasoning and different add-ins.
March 19, 2013
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By: Shelly3
Tasty and Healthy I made this almost to recipe. The only thing I would do differently is follow the package directions for the instant brown rice as opposed to the directions given here. The rice came out soggy. I seasoned the shrimp with Chinese five spice powder and only used half of the sauce mixture. Will also remove the shrimp tails next time. It was annoying to pick them off while eating. It was very good. Will definitely make again. Pros: Filling
March 06, 2013
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By: lukearrington
Good This was an ok dish and safe for children. With the sauces and ingredients, I expected more flavor than I ended up with. It's not bad, but next time i would add more ginger, garlic, and maybe a little more hoisin sauce to boost the flavor. Otherwise very healthy and light! I also would go for cleaned and shelled shrimp. Mine still had their tails and it was annoying to remove while eating. Pros: healthy Cons: lacking in flavor
January 18, 2013
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By: EatingWell User
Super Yummy! I had some leftover shrimp from quesadillas the night before and came across this recipe, so I thought I'd give it a try...even though I didn't have exactly have every ingredient. Fabulous! Quick, easy, yummy. Enuf said! Pros: Super easy Cons: with 2 hungry teenagers, there were NO leftovers!
January 13, 2013
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By: Paula
Tasty & Quick I do not like shrimp. I subtituted scallops. Hope that's ok. I took my serving, hubby ate the rest. He really llikes these recipes. Pros: Quick, Easy, Tasty Cons: Shrimp
January 07, 2013
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By: JK
Quick and healthy! My husband and I love fried rice but never order it in restaurants because the portions are huge and there is often a 'grease factor' that seems unappealing. Eating Well has solved all these negatives. Our meal was delicious and just the right size with the emphasis on vegetables, not rice. We, happily, knew exactly what was in it and all we added was some garlic and heat and it was perfect. Pros: Fried rice without the guilt Cons: Needs garlic!
January 06, 2013
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By: yankeefan224
Delcious! We made every meal in the Healthy in a Hurry column this month. This was a favorite. I used jarred roasted red pepper as we do not like fresh peppers. With everything chopped in advance it came together quickly. The hoisin sauce was a must. We did use a Trader Joe's frozen rice medley to add some flavor and speed things up. Would definitely make again! Pros: very tasty, cooked quickly with advanced prep
January 06, 2013
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By: EatingWell User
Very Tasty! I only used 1 tablespoon of the ginger and also added a clove of garlic to the veggies. I had some corn, peas and green beans in the freezer and also added some onions to beef up the veggie content. Didn't have any shrimp but it is fantastic just with veggies. Also, I added 2 teaspoons of rice wine vinegar and some sriracha (garlic chili paste) to the sauce before adding it to the rice. It was DELICIOUS!
December 29, 2012
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By: EatingWell User
Tasty and easy This was very good and super quick and easy. Whole family loved it!