Shrimp Fried Rice Meal Prep
A fast, reliable shrimp fried rice built for batch cooking and weekday lunches. It portions in under 30 minutes, keeps 4 days in the fridge, and freezes up to 2 months for backup meals. Ideal for busy professionals, students, and families who want balanced, kid-friendly bowls that reheat well.
Equipment
- Large nonstick skillet or wok
- Sheet pan
- Glass meal prep bowls with snap lids
- Paper towels
Ingredients
- 5 cups cooked white rice, chilled rinsed before cooking; use day-old rice for best texture
- 1 lb uncooked shrimp (26–30 count), peeled and deveined pat very dry
- 4 large eggs lightly beaten
- 3 tablespoons light olive oil or canola oil divided
- 1/4 cup scallions (green onions) finely sliced, for topping
- 12 oz frozen peas and carrots thawed
- 2 tablespoons soy sauce or coconut aminos adjust to taste
- 1 1/2 teaspoons sesame oil
- 1 teaspoon cornstarch for shrimp
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Pat the shrimp very dry with paper towels.
- Toss shrimp with cornstarch, salt, and pepper; let sit 5 minutes.
- Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high. Sear shrimp about 2 minutes per side until just pink; remove and set aside.
- Add a little more oil, pour in beaten eggs, and scramble loosely; push to one side of the pan.
- Add remaining oil, increase heat to high, and add cold day-old rice. Press rice against the pan and let it crisp for about 60 seconds before stirring.
- Stir in thawed peas and carrots. Add soy sauce or coconut aminos and sesame oil; toss for 1–2 minutes.
- Fold shrimp and eggs back into the rice and cook 1 minute; adjust seasoning to taste.
- Spread fried rice on a sheet pan and cool completely (about 20 minutes) before portioning to prevent condensation.
- Portion into 5 glass meal prep bowls and top with sliced scallions. Seal, label, and refrigerate.
Notes
- Storage: Refrigerate in airtight glass containers up to 4 days. Freeze up to 2 months; thaw overnight in the fridge before reheating.
- Cooling matters: Spread finished rice on a sheet pan and cool fully before sealing to avoid soggy rice and food safety issues.
- Reheating: Microwave with a small splash of water, covered, in 90-second intervals, stirring between. Or reheat on the stovetop with a little oil for best texture.
- Room temp safety: Keep out at room temperature no longer than 2 hours before chilling.
- Low-carb swap: Use frozen cauliflower rice instead of white rice; best within 3 days due to moisture release.
- From frozen shrimp: Thaw completely and pat very dry to prevent steaming.
- Make-ahead timing: Cook and cool completely, then portion; label with the date for easy grab-and-go lunches.
- Optional variation: For a garlic version, add 4–5 cloves minced garlic after searing shrimp and before adding rice.
- Picky eater tip: Portion shrimp or toppings separately if needed; add a lime wedge or favorite sauce for freshness on reheat.