Shrimp Fried Rice Meal Prep
Better-than-takeout shrimp fried rice made in one pan with scrambled eggs, crisp vegetables, and savory soy sauce. Perfect portion-controlled lunch boxes.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 4 days. Can be frozen for up to 2 months — thaw overnight before reheating.
- Batching: Day-old cold rice is essential — fresh hot rice will turn mushy and sticky.
- Reheat: Microwave for 2 minutes, stirring halfway. For best results, reheat in a hot skillet with a splash of soy sauce.
EXECUTION STEPS
HIGH HEAT SEAR
Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Cook shrimp for 2–3 minutes until pink and curled. Remove and set aside.
VEGGIE STEAM-SAUTÉ
Add remaining vegetable oil. Pour in beaten eggs and scramble quickly, breaking into small pieces. Push to the side.
HIGH HEAT SEAR
Add garlic and frozen peas and carrots. Stir-fry for 2 minutes.
HIGH HEAT SEAR
Add the cold rice, breaking up any clumps. Stir-fry for 3–4 minutes until rice is heated through and slightly crispy.
STEP 5
Drizzle soy sauce and sesame oil over the rice. Toss everything together with the shrimp.
STEP 6
Season with white pepper and top with green onions.
STEP 7
Divide among 5 meal prep containers.
PRIMARY CATEGORY
EXPLORE MORE One Pan ProteinFULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 1 lb raw shrimp, peeled and deveined
- 4 cups cooked and cooled jasmine rice (day-old rice works best)
- 3 large eggs, beaten
- 1 cup frozen peas and carrots
- 3 green onions, sliced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1/2 teaspoon white pepper