Shrimp & Vegetable Fried Rice

Quick fried rice with prawns, egg, peas, carrots, and spring onion. A lighter version of the takeaway classic using day-old rice.

370

Calories

28g

Protein

40g

Carbs

10g

Fat

GLP-1 Tip

This is a brilliant use for leftover rice — cook extra rice earlier in the week specifically for this. It's also a good way to use up whatever vegetables are in the fridge.

Moderate toleranceHigh ProteinDairy Free

Ingredients

Serves 1 · 10 min prep · 10 min cook

100 g shrimp, raw, peeled
150 g white rice, cooked, day-old, cold
1 piece eggs
10 ml sesame oil
30 g frozen peas
30 g carrots, diced
20 g green onion, sliced
15 ml soy sauce

Method

Allergens

ShellfishEggsSoySesame

Substitutions

Use chicken or tofu instead of prawns. Use tamari for GF. Add more vegetables as desired — corn, edamame, and bean sprouts all work.

This is not medical advice. Consult your prescribing physician about dietary changes. Nutritional values are estimates and may vary.

Use 150g cooked, cold, day-old rice (or cook 65g dry rice and spread on a plate to cool for 10 minutes). Cold rice fries much better than fresh.

~2 min

Heat 1 tsp sesame oil in a wok or large pan over high heat. Add 100g raw peeled prawns and stir-fry for 2 minutes until pink. Remove and set aside.

~2 min

Add 1 tsp vegetable oil to the pan. Crack 1 large egg directly in and scramble quickly, breaking into small pieces.

~1 min

Add 30g frozen peas, 30g diced carrot, and 2 sliced spring onions. Stir-fry for 2 minutes.

~2 min

Add the cold rice, breaking up any clumps. Stir-fry for 3-4 minutes, pressing rice against the pan to get some crispy bits.

~4 min

Return prawns to the pan. Add 1 tbsp soy sauce and 1 tsp sesame oil. Toss to combine. Serve immediately.

~1 min

Chef Notes

The secret to great fried rice is high heat and cold rice. Hot, fresh rice turns to mush. Day-old rice from the fridge is ideal — the surface dries out and fries beautifully.