Diabetes Forecast

Shrimp "Fried" Rice

Per Serving

Shrimp "Fried" Rice

Makes: 4 servings
Serving Size: 1 cup
Calories 335
Fat 9 g
Saturated Fat 2 g
Trans Fat 0 g
Carbohydrate 40 g
Fiber 4 g
Sugars 2 g
Cholesterol 200 mg
Sodium 485 mg
Potassium 315 mg
Protein 23 g
Phosphorus 340 mg
Choices: Starch 2.5, Lean Meat 2, Fat 1
  • Makes: 4 servings
  • Serving Size: 1 cup
  • Preparation Time: 15 minutes
  • Cooking Time: 5 minutes


1 1/2 Tbsp. peanut oil, divided
2 garlic cloves, minced
3 scallions, minced
1 tsp. peeled, grated fresh ginger
2 cups cold, cooked brown rice*
1/2 lb. large fresh shrimp (or thawed frozen shrimp), cooked, peeled, and deveined
2 large eggs, beaten
1/2 cup frozen peas, thawed
2 Tbsp. lower-sodium soy sauce


  1. In a large wok or heavy skillet, heat 1 Tbsp. of the peanut oil over high heat. Add the garlic, scallions, and ginger, and stir-fry for 30 seconds.
  2. Reduce the heat to medium, add the brown rice, and stir-fry for 2 minutes, breaking up any large chunks of rice. Add the cooked shrimp and stir-fry for 2 minutes.
  3. In a small skillet, heat the remaining 1/2 Tbsp. peanut oil over medium heat. Add the beaten eggs and scramble, breaking the eggs into small pieces.
  4. Add the eggs and peas to the rice and stir-fry for 30 seconds. Stir in the soy sauce and stir-fry for 1 minute. Serve immediately.

*Cooked brown rice

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