Healthier Shrimp Fried Rice

This lighter shrimp fried rice uses just 2 tsp neutral oil, eggs, brown rice, and frozen vegetables while a hot single skillet keeps every grain distinct.

20 min

4 servings

A skillet of shrimp fried rice with browned shrimp, egg curds, peas, carrots, toasted brown rice, and scallions.

Ingredients

1 lb peeled, deveined raw shrimp

4 cups microwaveable or cold leftover cooked brown rice

2 cups frozen peas and carrots

3 large eggs, beaten

2 tsp neutral oil, divided

2 tsp pre-minced or frozen garlic

2 tsp pre-minced or frozen ginger

2 tbsp low-sodium soy sauce

1 tsp toasted sesame oil

4 scallions, thinly sliced

Equipment

Large 12-inch skillet · Spatula · Plate · Small bowl

Avoid a soggy skillet

Do not cover the pan or add the rice before the frozen vegetables look dry; trapped moisture steams the grains.

Serve straight away

Bring the skillet to the table or divide the rice promptly, before residual heat softens its toasted edges.

Prepare a dry station

01. Loosen the rice, pat the 1 lb shrimp dry, and leave the 2 cups frozen vegetables frozen so they release moisture only in the hot skillet.

Brown protein first

02. Heat the 12-inch skillet over high until water skips across it, then swirl in 1 tsp neutral oil.

03. Cook shrimp in one layer for 1 minute per side, then reserve it before it tightens.

04. Use the remaining 1 tsp neutral oil to scramble the 3 eggs into soft curds, then reserve them too.

Clear the moisture

05. Stir 2 tsp garlic and 2 tsp ginger for 30 seconds, stopping before the garlic colors.

06. Spread frozen peas and carrots in one layer for 2 minutes; wait for frost and any watery puddle to evaporate.

Toast and season

07. Press the rice into the skillet for 3 minutes without stirring, then toss and cook 1 minute more to toast its edges.

08. Return shrimp and eggs, then toss with 2 tbsp soy sauce and 1 tsp sesame oil until the sauce absorbs rather than pools.

Finish fast

09. Fold in most of the 4 scallions, garnish with the rest, and serve immediately so the grains stay distinct.