05/16/2026
Shrimp Fried Rice Bowl
This Shrimp Fried Rice Bowl brings takeout-style flavor into your kitchen with cleaner ingredients, plenty of vegetables, and a satisfying balance of protein, fiber, and savory flavor. Brown rice adds staying power, while shrimp, cabbage, carrots, mushrooms, snow peas, ginger, and garlic create the perfect mix of texture and flavor.
Ingredients
• 1 lb peeled and deveined shrimp, cut into 1/2-inch pieces
• 1 tsp salt
• 1/4 tsp white pepper
• 1/2 tsp cayenne pepper
• 3 tbsp avocado oil, divided
• 2 tsp toasted sesame oil, divided
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp coconut sugar
• 1 bag coleslaw mix, divided
• 1/2 cup shredded carrots
• 10 oz shiitake mushrooms, sliced
• 1/2 cup snow peas, sliced diagonally
• 3 green onions, chopped (white and green parts separated)
• 1-inch piece fresh ginger, minced
• 2 garlic cloves, minced
• 4 cups cooked brown rice
Directions
1. Season shrimp with salt, white pepper, and cayenne pepper.
2. In a small bowl, whisk together soy sauce, 1 tsp sesame oil, oyster sauce, and coconut sugar.
3. Heat a large wok or skillet over medium-high heat. Add 1 tbsp avocado oil and cook shrimp until golden and just cooked through. Remove and set aside.
4. Add another 1 tbsp avocado oil and 1 tsp sesame oil. Cook mushrooms, garlic, ginger, white parts of the green onions, snow peas, and half the coleslaw mix for 3–4 minutes.
5. Add remaining avocado oil, remaining coleslaw mix, carrots, and brown rice. Toss well.
6. Pour in the sauce and stir until evenly coated. Let the rice crisp slightly for about 1 minute.
7. Return shrimp to the pan, toss gently, and top with green onion tops before serving.
Cooking Tips
• Day-old brown rice works best for fried rice texture
• Keep the pan hot so the vegetables brown instead of steam
• Use coconut aminos for a gluten-free option
• Add extra vegetables like broccoli, snap peas, or bell peppers for more color and volume
Why You’ll Love It
• Takeout-style flavor with better ingredients
• Packed with lean protein, fiber, and vegetables
• Quick enough for busy weeknights
• Great for leftovers and meal prep
