Shrimp Fried Rice Bowl
Shrimp cooks quickly, brown rice adds staying power, and the mix of cabbage, carrots, mushrooms, snow peas, ginger, and garlic gives this bowl color, crunch, and depth.
Ingredients
- 1 lb peeled, deveined shrimp, cut into 1/2-inch pieces
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
- 3 tablespoons avocado oil, divided
- 2 teaspoons toasted sesame oil, divided
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon coconut sugar
- 1 bag coleslaw mix, divided
- 1/2 cup shredded carrots
- 10 oz shiitake mushrooms, cleaned, stemmed, and cut into strips
- 1/2 cup snow peas, cut into diagonal strips
- 3 green onions, chopped with white and green parts separated
- 1-inch piece fresh ginger, minced
- 2 garlic cloves, minced
- 4 cups cooked brown rice
Directions
- Season shrimp with salt, white pepper, and cayenne pepper. Set aside.
- In a small bowl, whisk together soy sauce, 1 teaspoon toasted sesame oil, oyster sauce, and coconut sugar until the sugar dissolves. Set aside.
- Heat a large wok or cooking pan over medium-high heat. Add 1 tablespoon avocado oil.
- Add shrimp and cook until golden and just cooked through, turning often. Remove shrimp from the pan and set aside in a bowl.
- Add another 1 tablespoon of avocado oil and 1 teaspoon of toasted sesame oil to the pan.
- Add mushrooms, garlic, ginger, the white portions of the green onions, snow peas, and half of the coleslaw mix. Cook for 3–4 minutes, until browned and slightly softened.
- Add the remaining tablespoon of avocado oil, remaining coleslaw mix, cooked brown rice, and shredded carrots. Toss well to combine.
- Drizzle the soy sauce mixture over the pan and toss until everything is evenly coated.
- Let the rice brown for about 1 minute, then return the shrimp to the pan and toss gently.
- Sprinkle with the green onion tops and serve warm.
Cooking Tips
- Use day-old brown rice if possible. It holds its texture better in fried rice.
- Keep the pan hot so the vegetables brown rather than steam.
- Swap soy sauce for coconut aminos if you need a gluten-free option.
- Add extra vegetables like bell pepper, broccoli, or snap peas to increase volume and color.
Why This Recipe Works
- Delivers takeout-style flavor with better control over ingredients
- Combines lean protein, vegetables, and whole grains in one bowl
- Uses ginger, garlic, sesame, and shiitake mushrooms for big flavor
- Fast enough for a weeknight but satisfying enough for leftovers
Frequently Asked Questions
What kind of rice works best for shrimp fried rice?
Day-old brown rice works especially well because it is firmer and less likely to become mushy when stir-fried.
Can I make this shrimp fried rice gluten-free?
Yes. Use coconut aminos or a certified gluten-free tamari instead of soy sauce, and confirm your oyster sauce is gluten-free.
Can I use frozen shrimp?
Yes. Thaw frozen shrimp completely, pat dry, and season before cooking to help them brown properly.
Can I use cauliflower rice instead of brown rice?
Yes. Cauliflower rice can be used for a lower-carb version, but cook it briefly so it does not become watery.
How long does shrimp fried rice last?
Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat until warmed through.
