Better Than Takeout: Shrimp Fried Rice

Macros / Serving Size

Protein 33 g | Fat 11 g | Carbs 47 g

% Calories of Macros / Serving Size

Calories 412 | Protein 32 % | Fat 23 % | Carbs 45 %

Nutrients / Serving Size

Fiber 3 g | Sodium 786 mg | Sat. Fat 2 g

Ingredients (serves 4)

  • 1 cup long-grain rice
  • 2 large eggs
  • Cooking spray
  • 1⅓ cup frozen peas and carrots
  • 1 lb shrimp
  • 2 tbsp. sesame oil
  • 1 small onion, chopped
  • 1 medium zucchini, sliced
  • ¼ cup low-sodium soy sauce


  1. In a medium-sized sauce pan, add 1 cup of uncooked long-grain rice and 2 cups of water. Cook according to package instructions. 
  2. While the rice is cooking, crack the eggs in a bowl and season with a little salt and pepper and beat well with a fork. Lightly spray a frying pan that has been heated over medium heat with cooking spray. Add the eggs and cook for about 1 minute. Flip the egg and cook the other side for 1 minute. Remove from the pan and set aside. 
  3. Microwave the frozen peas and carrots according to package directions. Set aside when done. 
  4. While the peas and carrots are cooking, quickly peel and devein the shrimp. Add 1 tbsp. of sesame oil to a pan and heat over medium heat. Add the shrimp and cook 2-3 minutes per side. Remove from the pan and set aside.
  5. Add 1 tbsp. of sesame oil to the pan and heat over medium heat. Add the chopped onion. Cook for about 2 minutes. Then add the sliced zucchini and cook or an additional 2-3 minutes. Add the cooked rice to the pan and let the rice cook for 1 minute. 
  6. Cut the egg into strips and add to the pan of rice. Add the cooked peas and carrots, and the cooked shrimp along with ¼ cup of low-sodium soy sauce. Gently toss the ingredients allowing for the rice to cook a little on the bottom for an additional minute. 
  7. Serve ¼ of the fried rice alongside a large piece of your favorite fruit, topped with a little yogurt.
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