Shrimp & Egg Fried Rice

This healthy egg, vegetable and shrimp fried rice comes together in about 30 minutes for a delicious dinner you can make any day of the week. Fried rice is traditionally made with leftover rice cooked a day ahead; this recipe simplifies the process by cooking the rice together with the rest of the meal.

Prep Time:
30 mins
Additional Time:
5 mins
Total Time:
35 mins
6 cups


  • 1 cup unsalted chicken broth

  • ½ cup water

  • ¾ cup long-grain jasmine rice (see Tips)

  • 2 tablespoons vegetable oil

  • 1 tablespoon minced garlic

  • 1 tablespoon minced fresh ginger

  • ¼ teaspoon crushed red pepper

  • 1 cup diced carrots (1/4-inch)

  • 1 cup sliced shiitake mushroom caps

  • 4 ounces large shrimp (31-35 per pound), peeled and deveined, cut into 1/2-inch pieces and patted dry (see Tips)

  • 2 cups halved & trimmed sugar snap peas

  • 2 large eggs, beaten

  • 2 tablespoons reduced-sodium soy sauce

  • teaspoon ground white pepper


  1. Bring broth and water to a boil in a small saucepan. Add rice. Reduce heat to low, cover, and simmer until the rice is tender and the liquid has been absorbed, 17 to 20 minutes. Let stand for 5 minutes. Fluff with a fork.

  2. Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in oil. Add garlic, ginger, and crushed red pepper; stir-fry with a metal spatula until just fragrant, about 10 seconds. Add carrots and mushrooms; stir-fry for 1 minute. Add shrimp; stir-fry for 1 minute. Add sugar snap peas; stir-fry until bright green, about 1 minute.

  3. Remove from heat. Add eggs, the hot rice, soy sauce, and white pepper; continue stir-frying, off the heat, until the shrimp are just cooked through and the egg is set, 1 to 2 minutes (see Tips).


Tips: To get the benefits of whole grains, you can use brown rice: In Step 1, use 1 cup each broth and water, and 3/4 cup long-grain brown rice. Cover and cook until tender, 40 to 45 minutes.

Be sure to pat the shrimp dry with paper towels before cooking. Extra moisture will turn the dish soggy.

The residual heat of the pan and the heat from the cooked rice are enough to cook the egg and shrimp off the heat in Step 3.

Equipment: 14-inch flat-bottomed carbon-steel wok or 12-inch stainless-steel skillet

Nutrition Facts (per serving)

301 Calories
10g Fat
38g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 301
% Daily Value *
Total Carbohydrate 38g 14%
Dietary Fiber 4g 13%
Total Sugars 5g
Protein 14g 28%
Total Fat 10g 13%
Saturated Fat 2g 10%
Cholesterol 139mg 46%
Vitamin A 5667IU 113%
Vitamin C 17mg 18%
Folate 27mcg 7%
Sodium 512mg 22%
Calcium 96mg 7%
Iron 2mg 13%
Magnesium 21mg 5%
Potassium 514mg 11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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