Recipes

Shrimp Fried Rice (EBT-Friendly)

by StudioLink's Diet.
June 11, 2026
View the Studiolink

This recipe is part of our EBT Surf & Turf Collection.

Servings: 4
Estimated Cost: $8–12 total
Cost Per Serving: $2.00–$3.00

Why You’ll Love It

This tastes like takeout while using simple ingredients and one pan.

Perfect for using leftover rice.

Ingredients:

0.5x
1x
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Fried Rice
  •   1 lb shrimp (peeled and deveined)
  •   3 cups cooked rice (cold rice works best)
  •   3 eggs
  •   1 bag frozen mixed vegetables

  •   3 tbsp soy sauce
  •   2 green onions (sliced)
  •   1 tbsp cooking oil
  •   1/2 tsp salt
  •   1/4 tsp black pepper
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Step 1: Prepare the Ingredients

  1. If using frozen shrimp, thaw completely.
  2. Pat the shrimp dry with paper towels.
  3. Mince the garlic.
  4. Slice the green onions.
  5. Break up any large clumps in the cooked rice with a fork.
  6. Crack the eggs into a small bowl and whisk until smooth.

Step 2: Cook the Shrimp

  1. Heat a large skillet over medium-high heat.
  2. Add:
    • 1 tablespoon cooking oil
  3. Add the shrimp in a single layer.
  4. Season lightly with:
    • Salt
    • Black pepper
  5. Cook for:
    • 2 minutes
  6. Flip the shrimp.
  7. Cook another:
    • 1–2 minutes
  8. The shrimp should be pink and opaque.
  9. Transfer to a plate and set aside.

Step 3: Scramble the Eggs

  1. Reduce heat to medium.
  2. Pour the whisked eggs into the skillet.
  3. Stir gently until soft curds form.
  4. Cook until just set.
  5. Transfer the eggs to the plate with the shrimp.

Step 4: Cook the Vegetables

  1. Add the frozen mixed vegetables to the skillet.
  2. Cook for:
    • 4–5 minutes
  3. Stir occasionally until heated through.
  4. Add the minced garlic.
  5. Cook:
    • 30 seconds
  6. Stir continuously so the garlic does not burn.

Step 5: Add the Rice

  1. Add the cooked rice to the skillet.
  2. Stir well to combine with the vegetables.
  3. Cook for:
    • 3–4 minutes
  4. Continue stirring occasionally until the rice is hot.

Step 6: Combine Everything

  1. Return the shrimp and eggs to the skillet.
  2. Add:
    • Soy sauce
  3. Stir thoroughly until everything is evenly coated.
  4. Cook:
    • 2–3 minutes
  5. Taste and add additional soy sauce if desired.

Step 7: Finish

  1. Remove from heat.
  2. Stir in most of the sliced green onions.
  3. Reserve a few for garnish.
  4. Serve immediately.

Optional Toppings

  • Extra green onions
  • Sriracha
  • Sesame seeds
  • Crushed red pepper flakes

Budget Stretch Version

Need to lower the cost?

Use:

  • ¾ pound shrimp

Increase rice to:

  • 4 cups cooked rice

The eggs, vegetables, and rice provide plenty of volume while keeping the meal filling and flavorful.

Optional Upgrades

Takeout Version

Add:

  • Sesame oil
  • Extra soy sauce

Surf & Turf Version

Add:

  • Thinly sliced steak

Spicy Version

Add:

  • Sriracha
  • Chili garlic sauce

Extra Vegetable Version

Add:

  • Broccoli
  • Bell peppers
  • Snap peas

Leftover Tips

  • Store refrigerated for up to 3 days.
  • Reheat in a skillet for the best texture.
  • Add a splash of water when reheating if the rice seems dry.
  • Great for meal prep lunches.

Estimated Cost Per Serving

$2.00–$3.00

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