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Healthy and Flavourful Shrimp Fried Rice (Easy 20-Min Recipe)


Healthy and Flavourful Shrimp Fried Rice (Easy 20-Min Recipe): This shrimp fried rice highlights the best of Chinese takeout in a quick and easy recipe. Made with rice, shrimp, peas, carrots, onion, and egg, plus savory Asian flavors, it’s the best stir fry recipe ever – and healthy too!

Table of Contents


There’s lots of ways to make fried rice, with various recipes using BBQ pork, Chinese sausage, chicken, or even diced scallops. But the classic foundation is a combination of rice, eggs, veggies, and a few other savory ingredients. So here’s my take on it, using shrimp as the main protein.

  • Shrimp: I find that medium-sized shrimp (frozen or fresh) are the perfect size for a solid balance between ingredients.
  • Vegetables: For this recipe, I’m sticking with the classics – peas, carrots, onion, green onion, garlic, and ginger. But I’m using frozen peas and carrots to make the recipe super easy!
  • Eggs: Softly scrambled eggs are must in fried rice, as little bits of egg coat the other ingredients.
  • Rice: I’m using long-grain white rice, but you could use brown rice as well. Just make sure it’s day-old, chilled rice, and not warm, fresh rice. The latter will get too soft and sticky.
  • Soy Sauce & Toasted Sesame Oil: This is the ultimate savory combo that will give the rice a ton of flavor. And if you’re gluten-free, tamari soy sauce is the way to go.


    • Season the shrimp-  In a medium bowl, season the shrimp with the salt and pepper. Set aside.
Seasoned shrimp in a bowl for shrimp fried rice
  • Sear the shrimp. Heat 2 tablespoon of avocado oil in a large wok or skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 1 to 2 minutes, then flip and cook another 30 seconds, until just cooked through and opaque. Remove to a plate.
    Cooking shrimp in a metal pan for shrimp fried rice
  • Add the aromatics. Add the onion, white parts of the green onion, garlic, and ginger, and stir-fry for a minute, until fragrant.
    Aromatics in a pan for shrimp fried rice
  • Cook the veggies. Add the frozen carrots and peas (no need to thaw), and stir-fry for 1 to 2 minutes until warmed through.
    A pan with cooked veggies for shrimp fried rice
  • Cook the eggs. Move the veggies to the side, then add the beaten eggs and quickly scramble them until they’re pillowy soft.
    Scrambled eggs and veggies in a pan for shrimp fried rice
  • Stir-fry the rice, seasoning, and shrimp. Add the rice, shrimp, soy sauce, and sesame oil, and stir-fry until the rice and shrimp are warmed through, about 2 minutes.
    Stir frying shrimp fried rice in a pan
  • Garnish with green onions. Stir in the green parts of the green onions before serving.
    A large pan of shrimp fried rice next to green onions.


  • You can eat this up with chopstick or a fork (no judgement here). The chopsticks I’m using and love are these bamboo chopsticks from Crate and Barrel.
  • Make sure to read my post on the differences between tamari, soy sauce and coconut aminos. And I use this brand of low sodium, organic tamari.



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