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Shrimp Fried Rice

Shrimp Fried Rice

This recipe is 3 SmartPoints per serving, about 1 cup.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 205kcal
Author: Dash of Herbs


  • 2 cups cooked basmati rice
  • 1 lb uncooked shrimp I used frozen
  • 3 large eggs beaten
  • olive oil spray
  • 1 medium onion chopped
  • 1 large red pepper chopped
  • 2 cups peas and carrots frozen
  • 1 cup snap peas halved
  • 1 Tablespoon ginger minced
  • 6 Tablespoons low-sodium soy sauce
  • 1 teaspoon rice vinegar


  • In a large nonstick wok-style pan, heat 2 olive oil sprays and cook the eggs.
  • After the eggs are cooked, remove them from the pan and set aside. Continue to break the eggs apart.  Add the red pepper, onion, peas and carrots, snap peas, garlic and ginger to the pan. Saute for 5-7 minutes until the peas and carrots are cooked through.
  • Add the shrimp and stir until cooked through (they will shrink and change colors).  Add in the rice and heat through.  Add in the cooked egg, soy sauce and rice wine vinegar. Stir to combine. You can add more soy sauce if necessary.


You can use larger shrimp than the salad style that I purchased. If you use larger shrimp, you can thaw them, and then soak them in soy sauce until it's time to add them to the recipe.
Tried this recipe?Mention @dashofherbs or tag #dashofherbsrecipes!


Calories: 205kcal | Carbohydrates: 25.7g | Protein: 18g | Fat: 3.3g | Saturated Fat: 1g | Fiber: 3g | Sugar: 4.5g