Kendall Reagan Nutrition Center recipe of the month – Golden shrimp fried rice

Fried rice is a great way to use up leftover produce. It is traditionally made with white rice but can be made with brown rice for a nuttier flavor, texture, and more fiber. Try it with shrimp or any protein you prefer!

Serving Size: 2 cups

Yield: 4 servings


  • 4 cups cooked brown rice
  • 4 eggs, beaten
  • 3 tablespoons olive oil
  • 8 oz shrimp, shelled and deveined
  • 1 cup onion, diced
  • 2 garlic cloves, minced
  • 1 cup broccolini, chopped (or broccoli)
  • 1 cup carrot, diced (fresh or frozen)
  • 1 cup green beans, chopped (fresh or frozen)
  • 1 tablespoon oyster sauce or soy sauce
  • Pinch of salt and pepper
  • 2 green onions, chopped
  • Pinch of sesame seeds for garnish


  1. Mix cooked rice with beaten eggs
  2. Chop all vegetables, set aside
  3. Heat wok/pan and add in 1 tablespoon olive oil
  4. Add in shrimp and saute over medium heat until shrimp is cooked through, set shrimp aside
  5. Add remaining oil to wok/pan
  6. Add in onion and garlic, saute over medium heat until softened and fragrant
  7. Add in broccolini, carrot, and green beans. Saute for another 30 seconds
  8. Add in rice egg mixture, stir fry the rice and loosen up any clumps
  9. Add in cooked shrimp
  10. Add in salt, pepper, and oyster sauce. Taste and adjust with seasoning as needed
  11. Mix in chopped green onions
  12. Garnish with more green onions, sesame seeds

Nutrition Information / Amount per serving

Calories – 450 kcal

Total fat – 15 g

Saturated fat – 3 g

Cholesterol – 185 mg

Sugars – 5 g

Protein – 22  g

Total Carbohydrates – 58 g

Dietary Fiber – 7 g

Sodium – 350 mg

Added Sugars – 0 g

For more delicious recipes, nutrition tips, and cooking and nutrition classes, contact the Kendall Reagan Nutrition Center at (970) 495-5916 or see the KRNC website. More health tips are also available at the College of Health and Human Sciences Pinterest board. Lastly, don’t forget to sign up for the KRNC monthly newsletter!

Kendall Reagan Nutrition Center