Healthy Shrimp Fried Rice

Healthy Shrimp Fried Rice 

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!


Use White Pepper: ground white pepper is more mild than black pepper and often used in light-colored dishes and Asian cooking. I also find that the finely ground texture coats the shrimp better.

Use Old, Chilled Rice: don’t use warm, just cooked rice in this recipe! Chilled rice with have grains that are dryer and more easily separated. Freshly cooked rice may become mushy and clumpy when stirred with the other ingredients.

Use Toasted Sesame Oil: while you can make this recipe without it (and only use soy sauce), it’s certainly a flavor enhancer. Dark toasted sesame oil gives this recipe that unmistakable Chinese takeout flavor

This shrimp fried rice highlights the best of Chinese takeout in a quick 20 minute recipe. 

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

Servings: 6 servings



1 pound large shrimp peeled and deveined

1 teaspoon kosher salt

½ teaspoon ground white pepper

3 tablespoons avocado oil

½ small onion diced

2 green scallions thinly sliced (white and green parts separated)

2 garlic cloves minced

½ teaspoon minced ginger

1 ½ cup frozen peas and carrots

3 large eggs beaten

4 cups cooked white rice

3 tablespoons tamari soy sauce or coconut aminos

2 teaspoons toasted sesame oil



⭐Season the shrimp. In a medium bowl, season the shrimp with the salt and pepper. Set aside.

⭐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.

⭐Add the aromatics. Add the onion, white parts of the green onion, garlic, and ginger, and stir-fry for a minute, until fragrant.

⭐Cook the veggies. Add the frozen carrots and peas (no need to thaw), and stir-fry for 1 to 2 minutes until warmed through.

⭐Cook the eggs. Move the veggies to the side, then add the beaten eggs and quickly scramble them until they’re pillowy soft.

⭐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.

⭐Garnish with green onions. Stir in the green parts of the green onions before serving.


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.

Nutritional Info:

Calories: 338kcal | Carbohydrates: 38g | Protein: 19g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 1354mg | Potassium: 289mg | Fiber: 3g | Sugar: 3g | Vitamin A: 572IU | Vitamin C: 16mg | Calcium: 82mg | Iron: 2mg

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