Shrimp Fried Rice Meal Prep (High-Protein, Balanced & Weekday-Friendly)
If you’re looking for a balanced meal prep recipe that feels satisfying but still light, this Shrimp Fried Rice Meal Prep is a perfect option.
Ingredients
- 300 g brown rice uncooked
- 450 g green beans trimmed
- 45 ml reduced-sodium soy sauce
- 15 ml sesame oil
- 15 g freshly grated ginger
- ¼ teaspoon white pepper optional
- 30 ml olive oil divided
- 680 g medium shrimp peeled and deveined
- Kosher salt and freshly ground black pepper to taste
- 2 garlic cloves 6 g, minced
- 1 onion 150 g, diced
- 2 carrots 150 g, grated
- 80 g corn
- 80 g frozen peas
- 2 green onions 30 g, sliced thin
Instructions
Cook the Rice
- In a large saucepan, cook brown rice according to package instructions (usually about 600 ml water per 300 g rice).
- Set aside.
- For best results, let rice cool slightly before stir-frying.
Blanch the Green Beans
- Bring a pot of salted water to a boil.
- Add green beans and cook for about 2 minutes, until bright green.
- Drain and transfer immediately to an ice water bath to stop cooking.
- Drain again and set aside.
Prepare the Sauce
- In a small bowl, whisk together:
- Soy sauce
- Sesame oil
- Ginger
- White pepper (if using)
- Set aside.
Cook the Shrimp
- Heat half of the olive oil (15 ml) in a large skillet or wok over medium-high heat.
- Add shrimp and cook for 2–3 minutes, stirring occasionally, until pink and opaque.
- Season lightly with salt and pepper.
- Remove from pan and set aside.
Cook the Vegetables
- In the same skillet, add remaining olive oil.
- Add garlic and onion and cook for 3–4 minutes, until translucent.
- Stir in carrots, corn, and peas. Cook another 3–4 minutes, until vegetables are tender.
Combine Everything
- Add cooked rice and green onions to the skillet.
- Pour in soy sauce mixture and stir constantly for about 2 minutes, until heated through.
- Return shrimp to the pan and toss to combine.