Shrimp and Veggie fried rice

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 335.6
  • Total Fat: 6.3 g
  • Cholesterol: 132.4 mg
  • Sodium: 337.2 mg
  • Total Carbs: 47.7 g
  • Dietary Fiber: 6.3 g
  • Protein: 21.8 g

View full nutritional breakdown of Shrimp and Veggie fried rice calories by ingredient
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Low fat with lots of protein and iron. Low fat with lots of protein and iron.
Number of Servings: 4


    Onions, raw, 90 grams
    Garlic, 3 clove
    Ginger Root, 1 tsp
    Carrots, raw, 100 grams
    Scallions, raw, 1 cup, chopped
    Peas, frozen, 1 cup
    Shrimp, raw, 8 oz
    *Peppers, sweet, red, fresh, 1 small
    *Kikkoman Lite Soy Sauce, 1 tbsp
    rice vinegar, organic, marukan brand, 1 tbsp
    Sesame Oil, 1 1tsp
    Sunflower Oil, 1 1tsp
    egg white, fresh, 2 large
    Egg, fresh, 1 large
    Pepper, red or cayenne, .25 tsp
    brown rice (1 cup cooked), 3 serving


I make it up as I go along. If you have a better idea or know something I don't...let me know!


Chop all veggies and grate ginger and garlic. Simmer on medium heat in sesame and sunflower oil. Cook 5 minutes, when softened add frozen peas and frozen uncooked peeled and deveined shrimp. turn up heat to med high. cook for an additional 5 minutes. Add 3 cups day old cooked brown rice, vinegar and soy sauce. stir to mix. Slide mixture to one side of pan and add premixed eggs to empty side. Scramble til almost completely cooked. Mix scrambled eggs to rest of mixture. Cook additional 2 minutes to ensure eggs are completely cooked. Serve! Add cayenne pepper, s&p or additional soy sauce to taste.

Serving Size: makes about 4 -1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user KPILVER.

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