Shrimp Fried Rice

You’ll love this slimmed-down dish. It’s a meal in itself, but a crisp green salad with a squeeze of lemon would go nicely.

Prep time: 15 minutes Cooking time: 45 minutes Total time: 1 hour 
Servings: 4


  • 1¼ cups dried long-grain jasmine rice or basmati rice
  • 2 large eggs
  • 2¼ Tbsp. soy sauce/ tamari
  • Cooking spray
  • *1 lb. peeled and deveined large shrimp, thawed if frozen, tails removed, rinsed and patted dry
  • 1 large garlic clove, minced
  • 1 tsp. grated peeled fresh ginger
  • 2 cups sliced mushrooms
  • 1 medium onion, chopped
  • 1 cup frozen peas
  • 2 level Tbsp. oyster sauce
  • * Up to 10 short sprays of any cooking spray are Free. After that count ½ Syn for every additional 5 sprays


  1. Cook the rice according to the package instructions. Fluff with a fork, spread out on a rimmed baking sheet and chill until needed.
  2. In a small bowl, beat the eggs, 1 tablespoon water and ¼ teaspoon soy sauce and a pinch of salt with a fork until well blended. Spray a medium nonstick skillet with cooking spray* and place over a medium heat. Pour in the egg mixture and cook for 2–3 minutes, lifting edges a little and gently shaking the pan to make sure the egg doesn’t stick until it’s nearly set. Slide onto a plate and let cool. Then roll up the omelet and cut into thin strips.
  3. Put the shrimp in a bowl, add the garlic and ginger, then toss to coat.
  4. Spray a nonstick wok or large, deep nonstick skillet with cooking spray* and place over a medium heat. Add the shrimp, mushrooms and onion and cook, tossing frequently, for 5–6 minutes, until the shrimp are pink and nearly cooked through.
  5. Add the cooled rice and peas and cook, tossing, for a 2–3 more minutes, until the peas and rice are heated. Add the remaining soy sauce and the oyster sauce, stir to mix and cook, tossing, for 1 minute. Remove from the heat.
  6. Place the omelet strips on top of the rice mix. Cover and let it stand for 1 minute off heat, or until ready to serve.