Shrimp Fried Rice Meal Prep — Damn Delicious

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Shrimp Fried Rice Meal Prep

No need to order takeout anymore! Your favorite fried rice dish is packed right into meal prep boxes for the entire week!

It’s another shrimp recipe.

But I had 3 pounds of shrimp I just had to use up.

Well, we have meal prep for the week.

It’s my version of yin and yang.

And if shrimp isn’t quite your jam, you can substitute chicken, pork, beef or tofu.

Or all of the above.

But please note.

The shelf life of shrimp lasts for about 3-4 days.

So please always use your best judgment regarding food storage and safety.

Or you can have all meal prep boxes in a day or so.

That’s what I do.

Shrimp Fried Rice Meal Prep

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

No need to order takeout anymore! Your favorite fried rice dish is packed right into meal prep boxes for the entire week!

Ingredients:

  • 1 1/2 cups brown rice
  • 1 pound green beans, trimmed
  • 3 tablespoons reduced sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon freshly grated ginger
  • 1/4 teaspoon white pepper, optional
  • 2 tablespoons olive oil
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 carrots, peeled and grated
  • 1/2 cup corn, frozen, canned or roasted
  • 1/2 cup frozen peas
  • 2 green onions, thinly sliced

Directions:

  1. In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
  2. In a large pot of boiling salted water, blanch green beans until bright green in color, about 2 minutes. Drain well and cool in a bowl of ice water. Drain well and set aside.
  3. In a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper, if using; set aside.
  4. Heat olive oil in a large skillet or wok over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes; season with salt and pepper, to taste; set aside.
  5. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
  6. Stir in carrots, corn and peas. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
  7. Stir in rice, green onions and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes. Stir in shrimp.
  8. Place rice mixture and green beans into meal prep containers.

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49 comments

I want yours! Wish you had meals, I would definitely make a purchase!

I make the fried rice, however, to sell it with a little more flair I call mine, “7-Jewel Fried Rice”, I add a small jar of diced pimento, scrambled egg, and bean sprouts to your ingredients of frozen peas, frozen corn and green onion. Ain’t it fun to cook?

That sounds amazing!

What are your containers?

You can purchase them from Amazon.

Nice! would have loved to be able to take that to school everyday (:

You totally can!

I can just swap out the shrimp with chicken right?

Meal prep always sounds like a drag to me but then I do it and have meals for the next 2-3 days, it’s such a lifesaver and totally worth doing at least 1 tx weekly. We spend so much wasted money at lunch/ dinner at restaurants. Great idea.

Where do you get the boxes you use for these?

You can purchase them from Amazon.

I don’t really understand your Food Prep blogs. Maybe I missed the first one where you explained the concept. Do you freeze the meals and then microwave them later? I don’t think I would want to eat the same thing for days straight. There are only the 2 of us.

You can read more about the intro to meal prep here:

Very confused. I read the meal prep intro, but I can’t find anywhere where you say what to do with the meal you’ve prepped when you’re ready to eat it. I think that’s what the person was referring to when she asked about microwaving it. So do you microwave these when you’re ready to eat? How long? I also agree reheating shrimp anywhere but at home is not a great proposition, the “aroma” would probably make you not popular at school or in the office.

You can store in the refrigerator and reheat as needed. If you prefer not to microwave, you can reheat via stovetop. It all depends on personal preference.

Do you microwave your shrimp? I always hate the idea of putting shrimp in the breakroom microwave as it becomes stinky and can make the shrimp rubbery

Yes, you can microwave if you wish to do so.

Try substituting scrambled egg, tofu or another type of non-seafood protein when you take these to work. You can enjoy the shrimp version at home 🙂

This looks so yummy!

I made this for dinner last night and it was wonderful, and I have leftovers! I also ordered the meal prep containers. Thank you; kisses to Butter.

I love your recipes! I was just wondering how I could use the half bag of medium, tail-on, peeled and deveined shrimp I have left in my freezer when I saw your recipe for lo mein noodles. Before seeing that recipe, I had thought about making shrimp fried rice for my college-age son to take to work, but I thought I had to use day-old rice until I saw this recipe. Can I use just-cooked rice? Could I sub white rice, either short grained or long grained, for brown rice? This recipe looks more appetizing for my son since he prefers green beans over snow peas, and I have both frozen and canned yellow corn kernels. Also, would using ground ginger ruin the dish? (I rarely buy fresh ginger — not sure how to peel it or whether to keep it in the fridge or the panty.) Thank you for teaching me how to be a better cook!

Yes, you can use any kind of rice to your liking. You can also substitute ground ginger. The ratio is typically 1:3 for dry to fresh spices. Hope that helps!

I thank God for you!! Wasted so much money trying others recipes until i came across your site!! Simple ingredients that i understand!! God Bless You Woman!!

I may try this Sunday! Sounds awesome! Just a couple of questions, When buying ginger root, how do you store it and how long will it last? It’s kind of expensive here.
I love to cook, just not that great at it. I like to try different recipes. But the family decided they wanted Chinese Sunday,
I do egg rolls, fried rice, crab rangoons. but my son wants orange chicken, so that’s what I’m fixing, all of the above mentioned! Anyway! really interested in the ginger root?
Thanks, Denise

You can actually store it in the freezer! Here is a great tutorial worth checking out:

I bought a small ginger root and worked like the instructions said, works beautifully! And the cost? I was told it was expensive, this wasn’t, and the fragrance! Much better than powder and tube. Will know tomorrow how it works!
Thanks so much for responding so quickly !!
Thanks, Denise

okay Chungah,
I made my fav dinner yesterday, orange chicken, fried rice, egg rolls, and crab ragoons. It was all delish, but not what I was expecting. But that’s okay! me always has a problem with her food.

I have another problem that needs attention asap as I’m fixing it tonight. can beef broth be substituted for chicken broth? I’m making Spanish/Mexican rice, its a main for us, when a lot younger it was prepped with hot dogs sliced up in it. I know it sounds nasty, but I gotta tell ya, I could eat it every day! Anyway! I usually use chicken broth, never run out! I’m out! but I have beef. Please tell me it wont change the flavor too drastically!

It shouldn’t change the flavors too drastically!

Well…….it kinda did, but again it was my boo boo. didn’t take into consideration the salt…
soy sauce, sausage, broth,
I used kielbasa as I didn’t have hot dogs. my bad. But, get passed the salt and what I tasted was pretty good, so will try again!
Sorry about that last memo, when I looked I couldn’t find the other one, thought I put something in that wasn’t proper!
Anyway! thanks for the advise!
Denise

what happened to my last question?

Hi Denise! Please note that it may take 24-48 hours for questions to be answered. Thanks for your patience! 🙂

How many servings is the recipe for?

The recipe is for 6 servings.

I was wondering how many calories would 1 serving have?

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

Can this be frozen after put in meal prep containers?

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.

I was just wondering if this is healthy, I’ve been trying to lose a few lbs from meal prepping and was wondering if this is a good option

How many calories per serving?

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps, Brandy!

Do you know the nutritional information per serving?

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps, Niqui!

This was delicious and easy! I had everything on hand and subbed cauliflower for the rice. Yum!

I do not eat warmed up food if i can help it doesnt taste right to me. I take mine out of the refrigerator 30 min before I eat its fine for me because cold things hurts my teeth.

Good but I feel like the sauce needed more flavor. Honey, hoisin sauce, some red pepper flakes maybe some siracha? Super easy to make though thanks for a simple meal prep!

Those a great flavors to try with it! I’d give it a shot for sure. Thank you for sharing!

Any chance you have the nutritional info for this? Thanks!

Oh, nevermind…just saw the other post!

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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