Shrimp Fried Rice

Shrimp Fried Rice
Servings: 4 Yield: servings Prep 10 mins Cook 1 hr 3 mins


  • 1 cup brown rice
  • 4 slices thick-cut bacon, diced
  • 1 pound peeled and deveined shrimp
  • 2 cloves garlic, chopped
  • 1 head bok choy (about 1 lb), chopped
  • 2 tablespoons unsalted butter
  • 2 eggs, beaten
  • 4 scallions, sliced
  • 5 teaspoons low-sodium tamari (gluten-free soy sauce, such as San-J)
  • Sriracha (optional)

Make It

1. In a medium pot, combine rice and 2 cups water. Bring to a boil. Reduce to a simmer, cover and cook 45 minutes. Set aside.

2. Add bacon to a large skillet over medium heat. Saute 10 minutes, until just crispy. Remove to a plate with a slotted spoon.

3. Increase heat to medium-high. Add shrimp and garlic. Saute 2 to 3 minutes, until shrimp is just cooked. Remove with slotted spoon to plate with bacon. Stir in bok choy; cook 2 minutes, until wilted and slightly tender. Remove to plate with slotted spoon. Pour off any liquid.

4. Return pan to stove. Over medium heat, add 1 tbsp of the butter. Pour in eggs; scramble 1 minute. Add remaining 1 tbsp butter, the cooked rice and scallions. Fry 1 to 2 minutes, stirring a few times. Stir in cooked bacon, shrimp, bok choy and tamari. Serve with sriracha, if using.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 446, Fat, total (g): 18, chol. (mg): 302, sat. fat (g): 8, carb. (g): 40, fiber (g): 4, pro. (g): 30, sodium (mg): 819, Percent Daily Values are based on a 2,000 calorie diet.