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Wok of Healthy Weeknight Shrimp Fried Rice
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5 from 1 vote

Healthy Weeknight Shrimp Fried Rice

If you love a good takeout meal for dinner, then there's nothing like making a deliciously healthy version at home! Say yes to this Healthy Weeknight Shrimp Fried Rice---perfect for the entire family!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Keyword: dinner, easy, farro, fried rice, gluten-free, healthy, lunch, one pot, shrimp, takeout, weeknight, weeknight meals, wild rice
Servings: 4 servings
Calories: 359kcal
Author: Shanika

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!

Notes

  • 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

Calories: 359kcal | Carbohydrates: 52g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 1240mg | Potassium: 356mg | Fiber: 8g | Sugar: 3g | Vitamin A: 5869IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 3mg