Quick, colorful, and better than takeout, this shrimp and veggie fried rice is weeknight dinner made easy. Packed with tender shrimp, crisp veggies, and fluffy rice, it’s ready in minutes with just one pan.
Ingredients
- 1 medium onion
- 1 small bell pepper, seeds removed
- 1 (8 - oz.) pkg. whole mushrooms
- 1 ½ cups broccoli florets
- 1 (12 - oz.) pkg. Nature's Promise® Peeled & Deveined Large Raw Shrimp, tails removed
- 2 Tbsp. vegetable oil
- 3 cups packed fresh baby spinach
- 2 Tbsp. reduced-sodium soy sauce
- 4 cups cooked rice
Steps
- Finely chop onion. Chop bell pepper, mushrooms and broccoli. Pat shrimp dry and season with salt and pepper.
- In a large wok or deep 12-inch skillet, heat oil over medium-high. Add shrimp and cook until opaque, 2–3 minutes per side. Transfer to a bowl.
- To same skillet, add onion and bell pepper. Cook 2 minutes, stirring often. Reduce heat to medium. Add mushrooms, broccoli and ¼ cup water, scraping up any browned bits. Season with salt. Cover skillet and cook until broccoli stems are tender, stirring occasionally, 3–4 minutes.
- To same skillet, stir in spinach until wilted. Increase heat to high. Add soy sauce and rice. Cook until rice is hot, stirring constantly, about 3 minutes. Stir in cooked shrimp. Season with salt to taste and serve immediately.
Tags
- Quick Dinner
- shrimp fried rice
- Fresh Magazine March April 2026
- healthy
- Guiding Stars
- one pan meal
- takeout
- vegetable friend rice
- Meal Prep
- weeknight dinner
- stir fry