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Shrimp Fried Brown Rice

Shrimp and Veggies Fried Brown Rice Pinterest Image -

Make this Shrimp & Veggies Fried Brown Rice using leftover brown rice. It's a quick and easy flavorful dinner that the whole family will love!

Shrimp & Veggies Fried Brown Rice -

I've got some exciting news to share: WE MOVED TO THE BAHAMAS! It still seems unreal, but we will be here for a few years!

We are still waiting for our belongings to arrive (if you are ever moving internationally, ask me which moving company not to use). Most of the boxes that we are waiting for are filled with kitchen stuff. We've been living minimally for the last month, which is fine and all, but I miss my Instant Pot. And my favorite spatula. Who would've ever thought I would have a favorite spatula??

Shrimp & Veggies Fried Brown Rice -

Related recipe: Blackened Salmon Rice Bowls

Grocery shopping has been tricky here, since I have to adapt all my recipe ideas to the limited cookware and pantry items we have for now.

We've been eating a lot of brown rice, so I've been making fried rice every time we have leftover rice - it's a great way to bring new life to boring leftovers. This Shrimp Fried Brown Rice is one of our favorite recipes because it is so flavorful and so quick and easy to make.

I'll tell you a secret though: using brown rice to make fried rice is no different than using white rice. It's the same easy technique, so it's a great way to get more whole grains into your diet.

Shrimp & Veggies Fried Brown Rice -

More easy leftover rice dinner recipes: Chicken, Broccoli, & Rice Weeknight Casserole

Shrimp Fried Brown Rice

This is an easy recipe, it takes all of 25 minutes from start to finish. You just need a large skillet because this is a one-pan recipe that requires moving all the ingredients around on the skillet.

You start by sauteing onions and carrots with ginger and garlic. I use sesame oil (this one is my favorite!) for this step to add extra flavor to this fried rice. Then you add the seasoned shrimp and cook until they're done.

Add some more oil, add the cooked rice, soy sauce for flavor (reduced sodium is fine!), and the fresh or frozen peas. 

Then push everything aside again and crack some eggs into the skillet. Stir fry until the eggs are cooked and everything is mixed together nicely.

Brown Rice in the Instant Pot

I absolutely LOVE using my Instant Pot for cooking brown rice. It makes perfectly flaky brown rice in just 23 minutes, and doesn't require watching the stove or timing the rice.

If you don’t have an Instant Pot, I urge you to get one. It will save you so much time in the kitchen. This is the one I have, I decided to go for the 8-quart one. This 6-quart one is the one most normal people have.

If you do have an Instant Pot but are not using it as much as you hoped, may I recommend this Instant Pot video course? It’s a series of quick right-to-the-point videos from an Instant Pot cookbook author that will make you an Instant Pot guru. The course covers everything from basic uses to advanced techniques. It’s a worthwhile investment. 

Imagine if you were so comfortable using the Instant Pot that you used it EVERY NIGHT to put dinner on the table quicker without watching the stove? What would that extra time and reduced stress over dinner be worth to you? Seriously, get the Instant Pot and get the Instant Pot Course. If you don’t become a master of the Instant Pot after completing the course, you get your money back. No risk involved at all.

You might also love these other flavorful shrimp and rice recipes:

If this shrimp and rice recipe sounds good to you, let me know with a comment and a star rating below! And don't forget to save it for later on Pinterest:

Shrimp and Veggies Fried Brown Rice Pinterest Image -

Shrimp & Veggies Fried Brown Rice -
Print Recipe
4.80 from 20 votes

Shrimp Fried Brown Rice

Make this Shrimp & Veggies Fried Brown Rice using leftover brown rice. It’s a quick and easy dinner that the whole family will love!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner
Cuisine: American, Asian
Servings: 4 servings
Author: Kate
Cost: $15


  • 1 yellow onion - , diced
  • 1 large carrot - , diced
  • 2 garlic cloves - , minced
  • 1 inch piece of ginger - , peeled and minced
  • 4 tablespoons sesame oil - , divided
  • 1 lb shrimp - , thawed, peeled and de-veined
  • Salt & pepper - , to taste
  • 4 cups leftover rice - (I used brown rice)
  • 1 cup fresh or frozen peas
  • 2 large eggs
  • 2-4 tablespoons soy sauce - , to taste
  • 2 scallions - , diced
  • Juice of 1 lime - (about 2 tablespoons)


  • In a large skillet or wok, preheat 2 tablespoons of sesame oil and add the diced onion, carrot, minced garlic and ginger. Stir fry over medium heat for about 5 minutes, or until the onion softens and the mixture becomes fragrant. Turn up the heat for the next steps:
  • Season the shrimp with salt and pepper. Move the onion-carrot mixture to one side of the skillet and add the shrimp to the other. Cook the shrimp over high heat for 2-3 minutes, or until fully cooked. Stir everything together and move to one side of the skillet.
  • Add 1 tablespoon of sesame oil to the empty side of the skillet and add the leftover rice. Stir fry for 2-3 minutes or until the rice is heated through. Add the frozen peas and stir fry for 2-3 minutes. Move the whole mixture to one side and add the remaining 1 tablespoon of sesame oil to the empty side of the skillet.
  • Crack the 2 eggs into the oil and scramble them with the spatula until they are mostly cooked. Stir everything together and add the soy sauce. Continue stir frying until everything is heated through and mixed well. Remove from heat and stir in the scallions and lime juice.


Feel free to add a bit of chili paste or red pepper flakes to the onion and carrot mixture in the first step to add a bit of heat!

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Calories: 530kcal (27%) | Carbohydrates: 50g (17%) | Protein: 33g (66%) | Fat: 19g (29%) | Saturated Fat: 3g (15%) | Cholesterol: 286mg (95%) | Sodium: 1966mg (82%) | Potassium: 307mg (9%) | Fiber: 3g (12%) | Sugar: 3g (3%) | Vitamin A: 1560IU (31%) | Vitamin C: 9.5mg (12%) | Calcium: 198mg (20%) | Iron: 3.2mg (18%)

The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.


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