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Shrimp Fried Rice

The end-of-year holidays, get-togethers, and activities keep most people pretty busy this month, so we need quick, healthy recipes to help keep us going.

Here’s a dinner that can come together in about 30 minutes start to finish – that’s quicker than you can order and pick up take-out - and you control the ingredients (no MSG, or other unhealthy additives!).

First, if you do not have brown rice cooked and in the refrigerator from a previous night this week – get the rice cooked (4 cups cooked).

I add wild-caught (not farmed!) shrimp (about 8-12 ounces raw, shelled, and deveined) to the wok (or large skillet) and cook until it is just pink – then place the shrimp in a bowl and put aside.

Next, add two green onions (chopped), and two cloves garlic (minced) to the wok and saute. Meanwhile, beat three eggs in a bowl, and add them to the wok, stirring. Now, add one cup of frozen peas and carrots, one tablespoon of organic soy sauce, and one teaspoon of toasted sesame oil, and heat.

Finally, add the cooked rice and shrimp, and one tablespoon of white sesame seeds and stir to combine. You’ll have enough to feed four people and still have leftovers for lunch the next day.


You can find another fried rice dish here.

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