How to Make the Perfect Shrimp and Egg White Fried Rice
Asian · Medium · 25 min · 2 servings
This muscle-building fried rice uses shrimp and a generous amount of egg whites to create a dish with extraordinary protein content. It is a clean take on a takeout classic that does not sacrifice flavor for nutrition.
Why this recipe works
This Shrimp and Egg White Fried Rice recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 25 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 520 calories with 45g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 300 g raw shrimp peeled and deveined
- 6 large egg whites
- 2 cups cooked and chilled jasmine rice
- 3 tbsp low-sodium soy sauce
- 1 cup frozen peas and carrots mix thawed
- 3 stalks green onions sliced
Step by step instructions
Step 1: Scramble the Egg Whites
Heat a wok or large skillet over high heat with a small amount of cooking spray. Pour in egg whites and scramble quickly, cooking for about 90 seconds until just set but still slightly soft. Remove from pan and set aside.
Step 2: Cook the Shrimp
In the same hot wok add shrimp and cook for 90 seconds per side until pink and opaque. Remove the shrimp and set aside with the egg whites so they do not overcook from residual heat.
Step 3: Fry the Rice
Add chilled rice to the hot wok and press it flat against the surface. Let it cook undisturbed for 2 minutes to develop a crispy bottom. Add peas and carrots and toss everything together for another 2 minutes.
Step 4: Combine and Finish
Return shrimp and egg whites to the wok. Pour soy sauce over the entire mixture and toss vigorously for 1 to 2 minutes until everything is well coated and heated through. Garnish with sliced green onions and serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- jasmine rice → cauliflower rice for a lower carb version that still holds up in the wok
- egg whites → whole eggs if you prefer additional healthy fats and a richer flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using freshly cooked warm rice which clumps together and turns mushy instead of giving you separate fluffy grains
- Cooking on too low a heat which steams the ingredients instead of giving the dish the characteristic wok-charred flavor
Nutrition facts
Per serving: 520 calories, 45g protein, 52g carbs, 8g fat, 3g fiber.
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