• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
The Healthy Home Economist

The Healthy Home Economist

embrace your right to a lifetime of health

Get Plus
  • Home
  • About
  • My Books
  • Shopping List
  • Archives
  • Log in
  • Get Plus
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • Get Plus
  • Log in
  • Home
  • About
  • Subscribe
  • Archives
  • My Books
  • Shopping List
  • Recipes
  • Healthy Living
  • Natural Remedies
  • Green Living
  • Videos
  • Natural Remedies
  • Health
  • Green Living
  • Recipes
  • Videos
  • Subscribe
Healthy Home Economist / Archives / Recipes / Seafood / Shellfish Recipes / Shrimp Fried Rice Recipe (10 minute meal)

Shrimp Fried Rice Recipe (10 minute meal)

by Sarah Pope / Affiliate Links ✔

Jump to Recipe

Easy shrimp fried rice recipe that uses leftover rice and quick-cooking shrimp for a healthy and delicious Asian-inspired dinner in only 10 minutes.shrimp fried rice in a white bowl

I get asked a lot how I manage to make basically everything we eat from scratch and still have the time to take a shower every day. ?

It’s not as difficult as you might think!

In fact, I am fairly certain I spend less what most families our size spend buying and preparing the comparable amount of processed food from the supermarket.

Many folks focused on cost alone miss the fact that when you eat quality food, you eat much less! This is because nutrient-rich fare fills you up more quickly and you stay full longer.

Eating cheaper food is, quite literally, a recipe for excessive portions, overeating, and, eventually, weight issues.

That being said, I definitely experience time crunch mode much of the time as most parents in my position will attest. Quality doesn’t have to take much time, though.

For example, shrimp fried rice is a favorite dinner of mine that takes exactly 10 minutes to prepare from start to finish. All that is required is some cold, leftover rice, precooked wild shrimp, and a few chopped leftover veggies of your choice. Frozen peas work great too.

Beat that Papa Johns!

shrimp fried rice in a white bowl
0 from 0 votes
Print

Shrimp Fried Rice Recipe

Shrimp fried rice recipe that uses leftovers and quickly cooked shrimp for a healthy and delicious dinner in only 10 minutes. 

Course Main Course
Keyword easy, fast, healthy
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Author Sarah Pope

Ingredients

  • 2-3 cups cold, cooked rice leftovers are best
  • 2 Tbl expeller pressed coconut oil
  • 1-2 cups cooked vegetables or frozen peas leftovers work great
  • 1 cup shrimp preferably wild, precooked and peeled
  • 2-3 Tbl soy sauce preferably unpasteurized and traditionally brewed

Instructions

  1. Heat the oil in a stir fry pan until it is hot.

  2. Transfer handfuls of the cold rice into the pan and stir with a wooden spoon until the rice is thoroughly hot and well oiled (about 3-5 minutes)

  3. Pour some Teriyaki sauce or unpasteurized soy sauce onto the rice and stir while it is still cooking.

  4. Mix in some wild precooked salad shrimp and your leftover veggies. 

  5. Stir until hot (about 1 minute) and serve immediately.

Recipe Notes

To make fried rice, you MUST use cooked rice that is cold. You may use brown or the more nutrient dense wild rice if you prefer.  

shrimp fried rice from leftovers in a bowl

 

FacebookPinEmailPrint
Category: Rice Recipes, Shellfish Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

You May Also Like

How to Make Perfect Yellow Rice (Arroz Amarillo)

How to Make Perfect Yellow Rice (Arroz Amarillo)

saffron rice

Saffron Rice Recipe (Traditional Method)

mussels recipe

Mussels and Sausage in White Wine, Garlic and Parsley

Panang Curry Recipe. Easy Thai for Dinner!

Panang Curry Recipe. Easy Thai for Dinner!

How to Make Crawfish Stock 1

How to Make Crawfish Stock

rice cakes

Rice Cakes (Frittelle di riso) Recipe

Going to the Doctor a Little Too Often?

Get a free chapter of my book Traditional Remedies for Modern Families + my newsletter and learn how to put Nature’s best remedies to work for you today!

We send no more than one email per week. You will never be spammed or your email sold, ever.
Loading

Reader Interactions

Comments (2)

  1. Sarah, the Healthy Home Economist

    Dec 24, 2009 at 12:54 am

    The pork sounds delish Jane. Thanks for sharing!

    Reply
  2. JaneM

    Dec 23, 2009 at 2:09 pm

    I have been a scratch cook for many years, although when my kids were little (20 years ago) I used my share of processed foods. Sometimes it does take longer, but the results are so much better, and I feel so good cooking real food! Last night I served pulled pork (a pork shoulder rubbed with spices plunked into a crock pot at 7:00 am with 1/2 cup of water) with whole wheat rolls toasted in the oven with barbeque sauce made by me with ketchup as a base. I added a fresh salad and cole slaw made up fresh from a bag of shredded cabbage from the market. The longest part was taking the pork off the bone, but it was so worth it since this pork shoulder came from a local farm from a pig raised without hormones, antibiotics, etc. Yum! Thanks for your inspiring posts!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Sidebar

Mother Nature’s Medicine Cabinet

5 Secrets to a Strong Immune System

Loading

The Healthy Home Economist

Since 2002, Sarah has been a Health and Nutrition Educator dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. Read More

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Check Out My Books

Mother Nature’s Medicine Cabinet

5 Secrets to a Strong Immune System

Loading

Contact the Healthy Home Economist. The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. By accessing or using this website, you agree to abide by the Terms of Service, Full Disclaimer, Privacy Policy, Affiliate Disclosure, and Comment Policy.

Copyright © 2009–2023 · The Healthy Home Economist · All Rights Reserved · Powered by BizBudding Inc.

Share this ArticleLike this article? Email it to a friend!

Email sent!