Veggie Packed Shrimp Fried Rice

I’m sure you’ve heard me say this before, but I’ll say it again, Chinese takeout is not my favorite. I never have a craving for it, and I feel like so many other people do, like it’s the norm.

Despite this I’ve always made fried rice at home. I usually made it when I was being lazy and had leftover rice. I would usually skip the peas and carrots because I’m not a huge fan of those veggies. And I wouldn’t add any meat. So, it mainly had rice, eggs, and soy sauce. I know, horrible. Now I’m older and wiser (just a little). It’s easy to make and you can turn it into whatever you want.

I decided to make it for real this time, with the peas and carrots, and thank God for that. I’ve been missing out this whole time making a lazy version of fried rice. Never again!
I have been struggling with making food for just Jacob and I, I’ve been making too much food! I guess this is a good thing because he’ll have leftovers for lunch. But I did make soup the other day, it was enough for a family of 5!

So, this recipe is enough for 4 servings. We had two servings for dinner and two for lunch the next day!

This recipe is easy, you should definitely try it.


1 ½ cup of cooked Rice
½ lb of Shrimp
2-3 tablespoons of Soy sauce
1 teaspoon of Red pepper flakes
2 teaspoons of Ginger
2 teaspoons of Sesame oil
Half a bag of Frozen peas & carrots
Broccoli (I used frozen and you can use as much as you like)
Asparagus (You can use as much as you like)
1 tablespoon of minced garlic
½ cup of dice onions
½ cup of green onions
2 eggs
Salt & pepper to taste


1. In a medium saucepan, cook your shrimp in oil until pink.
2. Remove your shrimp and add in your onions & garlic to the pan. Cook until onions become translucent.
3. Add in your frozen veggies first and let them cook (5-10 minutes).
4. Add in your fresh veggies.
5. In a separate pan, scramble your eggs. (You can cook the eggs in the same pan, just move the veggies over).
6. Once your eggs are cooked add them to your veggies.
7. Add a tablespoon of soy sauce and a couple of drops of sesame oil to the veggie & egg mixture. Stir everything together.
8. Add in your cooked rice & shrimp, mix all together.
9. Add in your remaining soy sauce & sesame oil. Let cook for another 5 minutes.
10. Remove from heat and add your green onions.

*** Tips***

Season while you go. With anything that you make you should season while you go. It adds depth of flavor. I don’t like adding measurements in my recipes for everything because it’s all about what you like. For example, I love sesame oil, garlic and red pepper flakes so I will definitely add in more than is recommended. But I know other people probably don’t like that.

Also, despite me saying “season while you go”, be wary of adding salt every step of the way. We use a soy sauce with less sodium because WOW soy sauce has so much. Just be careful of it being too salty, unless that’s how you like it.


shrimpstir fry

Must haves for making your stir fry

A simple Chinese cookbook

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Less Sodium Soy Sauce

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Cuisinart Stir-Fry Pan

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A Recipe Box

Click the picture below to get yours

Farmhouse Recipe Box

I hope you have the chance to try this recipe. It’s an easy way to pack in a lot of veggies to your diet. If you don’t like shrimp you can always substitute it for chicken, pork, or anything else you see fit.

Coming up next to the blog is how to stay healthy while traveling, a distillery, and a review of Smile Brilliant! I cannot wait to share with you all everything that is coming! If you have any recommendations of what I should write about next please share, I want to write about what you want to read about.
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