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Shrimp Fried Rice

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Shrimp Fried Rice

Course Dinner
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 people
Calories 403kcal


  • 4 cups cooked rice
  • 1 Tablespoon olive oil
  • 2 (12 ounce) package cooked large shrimp tail-off peeled & deveined
  • Salt and pepper to taste
  • 2 Tablespoons sesame oil
  • 1 cup white onion diced
  • 1 (12 ounce) package frozen carrots and peas
  • 2 teaspoons garlic minced
  • 4 eggs beaten
  • 1/2 cup green onion diced
  • 1/4 cup low-sodium soy sauce


  • Cook rice according to package directions. Let cool and store in the refrigerator (best if cold).
  • Heat olive oil in a skillet over medium-high heat. Add shrimp to skillet and season with salt and pepper, to taste.
  • Cook for 3 minutes, flipping halfway through. Remove shrimp from the skillet and set aside.
  • In the same skillet, add sesame oil and sauté onion and frozen vegetables until vegetables are tender, about 5 minutes. Add garlic and cook for an additional minute.
  • Push vegetables off to one side and add beaten eggs to the skillet and cook until set.
  • Add green onions, soy sauce, rice and shrimp to the skillet. Cook for a few minutes until heated through and combined.


MFP: MFF Shrimp Fried Rice
September 2021


Serving: 5.4ounces | Calories: 403kcal | Carbohydrates: 38.1g | Protein: 34.4g | Fat: 12.5g
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