Healthy Weeknight Shrimp Fried Rice
Healthy Weeknight Shrimp Fried Rice
This Healthy Weeknight Shrimp Fried Rice is a great homemade option to amazing take-out flavors in one single bowl. Made in just 30 minutes, this fried rice is smothered in a savory sauce, with hints of garlic and ginger flavors, and is perfect with any form of rice or grain like basmati rice, brown rice, quinoa, farro, jasmine rice, etc. Jam-packed with veggies like carrots, green beans, peas, corn, onions, and green onions, this dish is classic! Absolutely delicious for the entire family! Entirely soy-free. Vegan + Gluten-free options.
Disclaimer: This post contains affiliate links via Amazon for products that I wholeheartedly love.
Whenever it comes to takeout meals, I've always been the biggest fan of shrimp fried rice because it's by far flavorful and I love the "one pot" feel. And while I've been making my meals way more at home than eating out, I definitely still enjoy a good reminiscent dish and this Healthy Weeknight Shrimp Fried Rice is by far my fave! Plus, it works great for my family and it's the one thing that we all can agree on. Isn't that the best win, win situation? Haha.
But don't worry----if you're more in love with a good lo mein instead of rice, then I recommend trying my Date Night Healthy Shrimp Lo Mein which is a sure crowd-pleaser. And of course, if you're truly trying to eat a vegan diet, then I'd recommend my Vegan Quinoa Fried Rice.
For this recipe, you definitely don't need a reason to make it like a special occasion, holiday, etc. All you truly need is the full availability of these ingredients, a small bit of time, and wallah! It's Takeout Tuesday Night at home.
One thing about this fried rice recipe is that is uses all organic ingredients and has plenty of room for you to personalize your dish based on your tastebuds and dietary preference. Don't like or eat shrimp? ------ No worries. Substitute with your favorite meat like chicken, beef, or lobster, or go entirely meatless with tofu, tempeh, additional veggies, or cauliflower. Either way---I can guarantee that this fried rice will be a hit!
Overall, this easy fried rice dish is definitely comfort food in a bowl or plate, includes simple steps, and can totally be enjoyed as a weeknight meal or weekend vibe for the entire family.
How to Make Healthy Weeknight Shrimp Fried Rice
In this Healthy Weeknight Shrimp Fried Rice dish, I chose to use farro because it's much more nutritious grain. It has an excellent source of protein, nutrients, and fiber. However, if you want to get even fancier or original, you can opt in for basmati rice, brown rice, jasmine rice, etc. The sky is the limit when it comes to creating a great dish.
To get started----Start in a medium 10-inch skillet over medium-high heat, by adding 2 Tbsps of butter until melted. Add in the shrimp (seasoned) and cook on both sides (about 3-4 minutes), until pink and cook through. Once done, remove from skillet and set aside.
After that, scramble the eggs and set aside, sauté your veggies, season, and whip together your sauce in a large 12-inch skillet or wok pan, toss everything together (including cooked farro and shrimp), and wallah!
Healthy Weeknight Shrimp Fried Rice Ingredients
Here’s what you need for this Healthy Weeknight Shrimp Fried Rice:
- Shrimp. I use jumbo or colossal, which are the biggest and sweetest. Feel free to sub with chicken, beef, or lobster. For a vegan option, sub with cauliflower, mushroom, tofu, tempeh, broccoli, sautéed cucumbers, or other veggies.
- Farro. I chose to use a healthier grain for this dish, but you can sub with basmati, brown, or jasmine rice. Also, cauliflower rice, quinoa, couscous, orzo, etc. works too!
- Butter. I recommend unsalted. For vegan option, use vegan butter.
- Veggies. I love adding carrots, onions, garlic, ginger, and mixed veggies (green beans, corn, peas, etc.). Also, feel free to add bell peppers to the mix.
- Soy sauce. I use low-sodium No Soy vegan Soy. Feel free to use regular soy, if desired. For gluten-free, use tamari.
- Worcestershire sauce. You can use dark soy sauce for a nice brown color to the rice instead.
- Olive oil. You can also use Grapeseed oil or sesame oil.
- Herbs + Seasonings. A great addition of flavor to the shrimp and fried rice itself. I use salt, black pepper, smoked paprika, garlic powder, parsley, red pepper flakes, + thyme.
- Eggs. I love to keep things traditional with scrambled eggs, however, you can omit if desired.
- Green onions (aka scallion). Adds great flavor and is great as additional garnish when chopped.
Do I Need to Cook the Veggies First?
Quickly boil or steam your veggies for a few minutes until “al dente” if you don’t want to have a little crunch adding them directly to the skillet. DO NOT COOK UNTIL SOFT! Once cooked, drain, and add to a large bowl of iced cold water immediately to stop the cooking process. Resume with recipe.
How To Best Cut Veggies For This Fried Rice
When it comes to this Healthy Weeknight Shrimp Fried Rice, I love cutting my veggies (specifically the carrots + peppers) Julienne-style. Personally, I find the veggies easy to cook and consume when cut into thin, "matchstick-like" shapes. Of course, you can totally cut them into Baton or Batonnet styles if preferred.
What is Farro + How To Best Cook It?
Basically, farro is a high-protein, high-fiber ancient whole grain wheat that's very similar to barley. When it comes to the texture, farro holds a good amount of chew once cooked and also contains gluten---unlike quinoa.
When it comes to making farro (my favorite go-to brand for this is Bob's Red Mill), I enjoy cooking it in some sort of stock (vegetable or chicken) or bone broth to add additional flavor + nutrients---much like my preference for cooking quinoa. However, if you choose to go down the traditional route, you can always cook farro in just water while seasoning it with salt.
If you aren't familiar with farro, it's rather similar to rice and quinoa in the cooking process which means that you first begin by rinsing it, then boiling it for around 20-25 minutes or until it swells and becomes tender. Usually, the amount of liquid reduces greatly and the remaining liquid that must be drained after it's cooked is pretty minimal. That's it!
Top Reasons Why You’ll Love This Fried Rice!
Once you make and eat this Healthy Weeknight Shrimp Fried Rice —– you’ll fall in absolute love. Haha. More importantly, here are also the reasons why you’ll love it the most:
- It’s just like the traditional takeout meal that you enjoy, but made at home with your own ingredients. Includes Vegan + Gluten-free options.
- Super easy to make and quick.
- So many nutrients in one dish.
- Great for meal prepping and make aheads for the week!
- Full of warm flavors, hints of spiciness + savoriness (The best reason!)
- I can guarantee that it's better than takeout!
Awesome Cooking Methods for Farro
In case you didn't know, farro can be easily made several different ways such as:
STOVETOP
The traditional way of cooking farro as I've mentioned above. Usually, the process starts over high-heat and then once boiling, you reduce the heat to medium-high and allow it to continue to cook, stirring occasionally.
PRE-SOAK
When you're ever too busy or want to make the cooking process much quicker, like beans, you can soak the farro overnight (covered with water) and in the refrigerator. This brings down the stovetop cook time to a total of 10 minutes or so, instead.
SLOW COOKER
If you prefer more of a hand-off kind of process, cooking the farro in a slow cooker is an awesome choice! Add the amount of liquid (water or stock) according to the packaging and let it slowly cook for around 2-2 ½ hours. This way you don't have to watch it and you can get other important things done while the cooking magic happens.
INSTANT POT
Another great quick way to cook the farro is in an Instant Pot or Multi-Cooker. Simply add the amount of liquid (water or stock) according to the packaging and cook with high pressure for 10-12 minutes and wallah!
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS FRIED RICE!
Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Healthy Weeknight Shrimp Fried Rice. Everything from my fave commercial sheet pans, dutch ovens, wooden spoons, mixing bowls, and more. SEE THEM HERE!
What Goes Best in this Healthy Weeknight Shrimp Fried Rice
As mentioned before, you can feel free to make this Healthy Weeknight Shrimp Fried Rice perfect with any of the following options instead of farro:
- Cauliflower rice (Great GF option)
- Brown rice / Jasmine rice / Basmati
- Quinoa (Great GF option)
- Wild rice (Great GF option)
- Organic noodles
- Orzo
- Couscous
- Pasta (Great GF option, when version is used)
- Chopped cabbage
WHY BROWN RICE AND HOW TO COOK IT
While rice remains one of the biggest staples in food, it's super important to note that brown rice is a great healthy alternative to white rice. Most of the benefits however, comes from the way it is prepared compared to it's counterparts.
Brown Rice is a whole grain (meaning that it contains 3-parts of the grain kernel) which makes it highly nutritious and loaded with vitamins and fiber.
When it comes to cooking brown rice----it should be thoroughly rinsed like all other rices, however, the cook time is a bit longer. Usually, it's best to boil it in enough water that slightly covers the rice and once the water has boiled, reducing the heat to low and simmering the rice covered for about 45 minutes or so is key.
HOW TO MAKE CAULIFLOWER RICE
OK, so as you can see, cauliflower has some pretty awesome benefits, so why not use it as a substitute for rice in this recipe, right? My sentiments exactly. The great thing is that making Cauliflower is SUPER easy! Granted, if you’re low on time and energy, you can always purchase cauliflower rice via your Amazon or other stores that sell great healthy options.
However, if you’re into making it from scratch like I did, then look no further. This recipe includes a handful of easy steps that will ensure that your rice comes out perfectly by simply using a food processor.
- Start off by breaking up the cauliflower into florets and rinsing and then patting dry.
- Next—add the florets to a food processor, pulsing a few times until fully broken up and minced into a “rice-like” consistency.
- Lastly, you add the cauliflower to a skillet along with your seasoning and a few ingredients and wallah!
Storing + Reheating Leftover Fried Rice
Place any leftovers in a tightly sealed container in the refrigerator for up to 3-4 days. Reheat in the microwave or in a skillet when ready to serve.
Can I Make This Shrimp Fried Rice Vegan and/or Gluten-Free?
Absolutely! To make this dish GF-friendly, simply ensure that the soy sauce and grains are gluten-free. The best GF-friendly grains are quinoa, cauliflower rice, or store-bought rice alternatives like Right Rice. On the other hand, to make this dish entirely vegan, simply omit the shrimp and ensure that you use vegan soy sauce, and vegan butter. For a meaty feel, you can sub with cauliflower, tofu, tempeh, broccoli, sautéed cucumbers, or other veggies.
More Delicious Weeknight Dinner Ideas
If you are a fan of this Healthy Weeknight Shrimp Fried Rice, then you’ll most certainly enjoy the following weeknight dinner options:
- Orange Salmon Bowl
- Plant-based Sesame ‘Chicken' + Noodles
- Creamy Lemon Herb Parmesan Chicken
- Honey Garlic Shrimp with Broccoli
- Creamy Tuscan 'Marry Me' Chicken
- Sheet Pan Garlic Herb Salmon, Lobster, + Veggies
- The Best Vegan Meat Sauce + Gnocchi
- Nashville Hot Cauliflower + Kale Grits
MADE OUR RECIPE(S)?
If you make this Healthy Weeknight Shrimp Fried Rice, be sure to tag me on Instagram @orchidsandsweettea!
Healthy Weeknight Shrimp Fried Rice
Ingredients
SHRIMP:
- 1-2 lbs. wild-caught jumbo or colossal shrimp, deveined
- 2 Tbsps unsalted butter
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
FRIED RICE:
- 4 cups cooked farro (You can sub with your fave rice or grain as well; See Post for notes!)
- 2 Tbsps unsalted butter
- 1 tablespoon Extra virgin olive oil
- 2 large eggs, beaten
- ½ red onion, chopped (You can also use yellow or white onions, if desired)
- 4 garlic cloves, minced
- 1 teaspoon minced ginger root
- 2 carrots, peeled + chopped
- 2 scallions (aka green onions), chopped
- 2 cups frozen mixed veggies, organic (This is a mix of green beans, peas, corn, etc.)
- ¼ cup vegan No soy 'soy sauce' (You can use regular soy sauce, if desired)
- 2 tsps Worcestershire sauce
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
- ½ teaspoon garlic powder
Instructions
TO SAUTE THE SHRIMP:
- In a bowl, add the shrimp along with salt, black pepper, smoked paprika, parsley, garlic powder, and thyme, mixing everything together until shrimp are coated.
- In a medium 10-inch skillet over medium-high heat, add the butter until melted. Add in the shrimp and cook on both sides (about 3-4 minutes), until pink and cook through. Once done, remove from skillet and set aside on a plate.
TO MAKE THE FRIED RICE:
- In a large 12-inch skillet (or Wok pan) over medium-high heat, add the olive oil and butter. Once the butter melts and the oil is heated, add the beaten eggs and scramble until fully cooked through and fluffy. Remove the cooked eggs from the skillet and set aside.
- Add the minced garlic and onions, sautéing them for 1-2 minutes or until fragrant. Add in the carrots and mixed veggies, sautéing until a bit tender, about 1-2 minutes. Finally, add in the Worcestershire sauce, soy sauce, and seasonings: salt, black pepper, red pepper flakes, and garlic powder, stirring until everything is combined. Return the eggs to the skillet along with the cooked farro (or rice of choice) and chopped green onions, stirring until combined and everything is fully coated. Lastly, add in the cooked shrimp, toss a few times to combine and let everything cook for another 1-2 minutes.
- Remove from heat and serve immediately.
- Bon Appetit!
Tips & Tricks
- STORAGE: Place any leftovers in a tightly sealed container in the refrigerator for up to 3-4 days. Reheat in the microwave or in a skillet when ready to serve.
- VEGGIES: Quickly boil or steam your veggies for a few minutes until "al dente" if you don't want to have a little crunch adding them directly to the skillet. DO NOT COOK UNTIL SOFT! Once cooked, drain, and add to a large bowl of iced cold water immediately to stop the cooking process. Resume with recipe.
- GLUTEN-FREE OPTION: To make this dish GF-friendly, simply ensure that the soy sauce and grains are gluten-free. The best GF-friendly grains are quinoa, cauliflower rice, or store-bought rice alternatives like Right Rice.
- VEGAN OPTION: To make this dish entirely vegan, simply omit the shrimp and ensure that you use vegan soy sauce, and vegan butter. For a meaty feel, you can sub with cauliflower, tofu, tempeh, broccoli, sautéed cucumbers, or other veggies.
Nutrition
DID YOU MAKE THIS recipe?
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LOVE THIS RECIPE?
LET US KNOW!
So easy and delicious. Yummo
Hi Jennifer! I'm so thrilled that you enjoyed this recipe! Thanks so much for giving it a try! 🙂