Try this recipe, and you may never get fried rice again for takeout! It’s really easy to make, and this recipe contains heart-healthy fats, potassium, and fiber, low in saturated fats, and moderately low in sodium. Check out the video to learn how to make it! Written recipe available below.
To make this fried rice heart-healthy, I substituted white rice for brown rice, opted for reduced-sodium soy sauce, and increased the heart-healthy fat content using avocado oil. For protein, I used eggs and shrimp since they’re both low in saturated fats.
Regular fried rice recipes can be a bit heavy on the soy sauce which can greatly increase sodium. Since I was going for lower amount of sodium per serving, I used less soy sauce and more Sriracha, ginger, garlic, cilantro, and scallions for flavor.
Before getting started, check out the cooking tips below.
- Use a Wok
Woks are great for stir fries since the sides are curved up, which prevents the ingredients from flying out while you’re cooking. If you do not have a wok, a large skillet would be a good option, too! For smaller skillets, cut the recipe in half to prevent overflow.
- Use Leftover Brown Rice
Use leftover, day-old brown rice since it has lower moisture. This will prevent the fried rice from sticking together.
- Choose High Smoke Point Oils
Since stir fries are cooked over very high heat, you will need to cook with oils with high smoke points such as peanut, sesame, and avocado oils. I used avocado oil for this recipe. Avoid low smoke point oils like extra virgin olive oil, because it lets off a smoke that’s carcinogenic to the body.
- Prepare All Ingredients Before Cooking
You will be cooking at high temperatures so the food will cook fast. Have all the ingredients prepped and ready before cooking, then all you have to do is add the ingredients one-by-one without wasting time prepping in-between.
Shrimp Fried Rice
- measuring cups
- measuring spoons
- cutting board
- 1 1/2 Tbsp avocado oil divided into 1 Tbsp and 1/2 Tbsp portions
- 1/2 cup yellow onion diced
- 3 garlic cloves minced
- 1 Tbsp ginger minced
- ½ cup frozen peas
- ½ cup frozen carrots
- ½ cup frozen corn
- 6 oz frozen cooked shrimp
- 2 eggs
- 3 cups brown rice cold, day-old
- 2 Tbsp soy sauce reduced sodium
- 1 Tbsp Sriracha
- 2 Tbsp scallions sliced
- 1 Tbsp cilantro chopped
- 2 cups spinach
- Sesame seeds for topping optional
- Heat wok over medium-high heat.
- Prepare and measure out all ingredients while the wok is heating up.
- Once the wok is hot, add 1 Tbsp of avocado oil.
- Add onions and saute for 1 minute.
- Add minced garlic and stir for another minute.
- Add minced ginger and stir for another minute.
- Add frozen peas, carrots, and corn and stir for 1 minute.
- Add frozen shrimp and stir for 6 minutes until the shrimp softens.
- If necessary, use a paper towel to dab excess water from the wok.
- Push everything in the wok to the side until the middle of the wok is cleared.
- Add 1/2 Tbsp of avocado oil into the middle of the wok.
- Crack the two eggs into the center, allow it to cook for a minute, then start scrambling the eggs for another minute.
- Add the rice and stir all the ingredients in the wok together for three minutes.
- Mix in the soy sauce, Sriracha, cilantro, and scallions and stir for a couple of minutes.
- Add the spinach and stir for a minute until the leaves slightly wilt.
- Serve the fried rice in a bowl and sprinkle with sesame seeds (optional).