Shrimp Fried Rice – Quick and Tasty


Don’t you just love when you have a recipe that can be a favorite week in/week out? This is one of those recipes! Out of this world good comes to mind! This recipe was in Roper Hospital’s HOUSE CALLS magazine back in the Fall of 2013. I made it the other day and let me tell you… IT’S A KEEPER! All their recipes are fabulous, and this is one more! It comes together quickly, so be sure to have everything measured and ready!

I used Trader Joe’s frozen organic brown rice, which is fabulous, just defrost it! You want the rice cold for this recipe. I used the frozen peas and carrots from Whole Foods, they were fabulous! The carrots were shredded, which I like better than cubed.

Note, I personally don’t care for Sesame Oil, so I used olive oil, I also didn’t use Fish Sauce or a lime wedge… but that’s me 😉 – I also don’t eat soy, so I skipped the soy sauce and replaced it with coconut aminos (Trader Joe’s) – my husband then uses soy and I don’t… this is delish!

Click HERE to print the recipe!


Via House Calls Magazine – Roper Saint Francis Hospital, Charleston, SC – Fall 2013

Serves 4

1 Tablespoon Sesame Oil

3 cups cooked, cold Brown Rice (defrost if frozen)*

12 oz. Shrimp, shelled

1 Tablespoon Low-Sodium Soy Sauce

1 Tablespoon Canola Oil

2 Teaspoons Fish Sauce (optional)

2 Green Onions, sliced thinly

2 eggs, beaten

¾ cup frozen Peas and Carrot mix, defrosted

Fresh Lime Wedge

*Chef’s Note: Rice should be cold when you sauté it. Try a frozen cooked brown rice, defrosted, such as Trader Joe’s brand, with this, there is no need to cook it according to package directions in advance. (This worked perfectly!!)

HEAT the sesame oil over medium-high heat in a large nonstick skillet. Add the shrimp (original recipe called for raw baby shrimp, I used regular large shrimp and they were wonderful). Add the shrimp and cook for three minutes, turning once, until just opaque in center. Transfer to a plate and set aside.

REDUCE heat to medium and add the canola oil. Once oil is hot add the defrosted pea/carrot mix and green onions. Fry stirring frequently, for one to two minutes. Transfer to the same plate with the shrimp. Increase the heat to medium-high. Once pan is hot again, spread the rice in an even layer on the surface of the pan.

DRIZZLE with soy sauce (and fish sauce if using, I didn’t). Let the rice fry, untouched for 30 to 60 seconds before stirring to allow browning. Toss the rice and cook until crisp and browned, about 2 minutes. Push rice to one side of skillet; add eggs to the other side and quickly stir to scramble the eggs, then work into the rice mixture, about two minutes.

FOLD in cooked veggies and shrimp. Continue stirring until all ingredients are heated through (won’t take long). Serve immediately with a lime wedge for squeezing (we didn’t do this either).

Catch you back here tomorrow!



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