Meal Prep: Shrimp Fried Rice
- 1 cup brown rice
- 3 tablespoons reduced-sodium soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon grated fresh ginger
- ¼ teaspoon ground white pepper
- 2 tablespoons canola oil, divided
- 1 pound medium shrimp, peeled and deveined
- salt and ground black pepper to taste
- 1 onion, diced
- 2 cloves garlic, minced
- ½ cup diced carrot
- ½ cup diced green beans
- ½ cup corn kernels
- ½ cup frozen peas
- ¼ cup green onions, plus more for garnish
- Bring rice and water to a boil in a saucepan; stir. Cover the pan, reduce heat to low, and cook until the water is absorbed and the rice is tender, 20 to 30 minutes.
- While the rice cooks, whisk soy sauce, sesame oil, ginger, and white pepper together in a small bowl.
- Heat 1 tablespoon canola oil in a large saute pan over medium-high heat. Season shrimp with salt and pepper and cook in hot oil until no longer translucent, 2 to 3 minutes per side; remove to a plate.
- Heat remaining oil in the pan. Reduce heat to medium. Sweat onion and garlic in hot oil, stirring often, until onion is translucent, about 5 minutes.
- Stir carrot, green beans, corn, and peas with the onion mixture; cook, stirring often, until tender, 3 to 4 minutes.
- Stir rice with the vegetable mixture breaking rice into individual grains as it cooks; add green onion and continue stirring. Pour soy sauce mixture over the rice mixture; cook and stir until hot, about 2 minutes.
- Return shrimp to the pan and toss.
- Divide rice-and-shrimp mixture between 4 meal prep containers, seal, and refrigerate for up to 4 days.
This recipe also works great with leftover rice! Just take it straight out of the fridge and skip the first step in the recipe!
What others are saying
Katie Hason says:
I loved this shrimp fried rice! I made this meal prep to have for dinner on the week that I had to work late. It's super convenient and saves me a ton of time during the week. I love all the fresh veggies, it's really healthy and filling.
Laura Griffin says:
This meal prep shrimp fried rice was so easy to make! I was eating out all of the time for lunch, so this was perfect for me. It was really delicious, better than take-out. All of my co-workers were so jealous!
Erin Hudson says:
Every since I started working out more I have been trying to find meal prep recipes to help curb my eating out. This recipe is amazing. Instead of the brown rice I used quinoa.
Chaz Norwood says:
Great post workout meal prep. I eat this for dinner during the week. Sometimes I’ll add sriracha or crushed red peppers just to switch it up. I also use the really large gulf shrimp. I live on the coast so they’re easy to get fresh.
Rosemarie Mecca says:
Not a fan of the ginger. Otherwise great. I replaced green beans with asparagus and left out the corn