Shrimp Fried Rice Recipe (10 minute meal)

by Sarah Pope MGA Affiliate linksRice Recipes, Shellfish RecipesComments: 2

shrimp fried rice
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 everyday. It’s not as difficult as you might think to prepare quality food 3X every day for a family of five. In fact, I am certain I spend at least half what most families our size spend buying and preparing processed foods in their home.

My food budget for a family of five every month consistently ranges in the $600-700 range and I buy only top quality, mostly organic ingredients. When you eat quality food, you eat less because the food is really nutritious and you fill up more quickly. Eating low quality food is a recipe for overeating and weight issues as you eat too much more frequently than when you take the time to prepare a quality meal.

That being said, I definitely am in time crunch mode much of the time as most Moms in my position will attest. Quality doesn’t have to take much time, though. For example, dinner tonight will take exactly 10 minutes to prepare from start to finish. I literally opened the fridge and made this meal up from what was leftover from the past couple days of meals.

Here’s what we are having. Dinner in 10 minutes! Beat that Papa Johns!

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
Total Time 10 minutes
Servings 4
Author Sarah Pope MGA



  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.  

Sarah, The Healthy Home Economist

Sarah Pope has been a Health and Nutrition Educator since 2002. She serves on the Board of Directors for the Weston A. Price Foundation.

Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.

Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.

Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.

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