Photo: Randy Dausch; Styling: Lindsey Lower
Serves 4 (serving size: 1 1/2 cups)

Stir up your weeknight meal routine by serving up 20-minute Quick Fried Brown Rice with Shrimp and Snap Peas.

How to Make It

Step 1

Heat rice according to package directions.

Step 2

Combine soy sauce, sambal oelek, and honey in a large bowl. Combine 1 teaspoon peanut oil and shrimp in a medium bowl; toss to coat. Heat a wok or large skillet over high heat. Add shrimp to pan, and stir-fry 2 minutes. Add shrimp to soy sauce mixture; toss to coat shrimp. Add 1 teaspoon peanut oil to pan; swirl to coat. Add eggs to pan; cook 45 seconds or until set. Remove eggs from pan; cut into bite-sized pieces.

Step 3

Add 1 tablespoon oil to pan; swirl to coat. Add rice; stir-fry 4 minutes. Add rice to shrimp mixture. Add remaining 1 teaspoon oil to pan; swirl to coat. Add sugar snap peas, peanuts, salt, and garlic to pan; stir-fry for 2 minutes or until peanuts begin to brown. Add shrimp mixture and egg to pan, and cook for 2 minutes or until thoroughly heated.

Chef's Notes

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Ratings & Reviews

BethieC's Review

July 03, 2014
Made this last nite for the hubs and myself...wonderful! I usually don't make changes the first time l try a new recipe, but did add some orange bell pepper strips and some thinly sliced Vidalia onion, which l sauteed briefly before adding peas and peanuts, etc to the pan. As others suggested, l used a bit more oil to fry rice, and l fried it about one minute longer. My only complaint is that it wasn't spicy enough, and l am not usually one to complain about something not being spicy, but this needed some heat. Will probably add more chile paste and maybe a dash or 2 of Sriracha next time. And there will definitely be a next time. Hubs said this was "restaurant quality." We ended up with almost enough left for another meal.

ebgoldie121's Review

June 17, 2014
Very good fried rice. I used chicken in place of shrimp, and snow peas instead of sugar snap peas, as that is what I had on hand, and added some shredded carrots. As someone else mentioned, I also think I used a little more oil than recipe called for. Turned out well, I will make this again for sure.

ecugirll's Review

June 17, 2014
Made as is (except I used boil-in-bag rice, not precooked). Very yummy and fairly quick. My husband, who isn't crazy about shrimp, loved it! This will definitely go into our favorite dish rotation!

Laura D 318

April 01, 2015
Delicious! I was really on the fence about trying this recipe but the reviews won me over. I'm so glad I tried it. Big hit with everyone including the kids. I will make this again for sure.

3 1/2 Stars

June 22, 2015
Good, not great.  I made my own brown rice (3 cups) and had to substitute almonds for the peanuts as that is what I had on hand.  It did go together quickly but there are better fried rice recipes on CL that are better.  One could easily substitute chicken or pork - just increase the cooking time as needed.  I'll make it again.

Julie07's Review

May 27, 2014
I think I'll add green onion at the end next time as an earlier reviewer suggested, but all the same, this was easy and delicious. The precooked brown rice adds just the right nuttiness and texture that I can never seem to achieve with regular brown rice. Didn't have peanut oil, so I subbed in canola--seemed to work just fine. Definitely on the regular rotation list!

vickierigsby's Review

July 30, 2014
This was delicious! I am going to use this brown rice recipe as a side. I didn't use instant brown rice and I made extra soy mixture to add to the rice. Quick and really good!

contentedgirl's Review

May 23, 2014
This was so simple and yet my husband told me that it was one of the best dishes I'd made. Only changes were I cooked my own brown rice since I had it on hand. I also had about 4 oz. of snow peas that I needed to use, so I used them instead of sugar snap peas and added frozen english peas to make up the difference. I also felt it needed green onions, so I added them, too, and since I had sliced mushrooms that would have gone bad, I threw them in as well. (Something I did which made it easier is that when I cooked the eggs in my wok, I used my spatula to break up the eggs in the wok after they were set instead of taking them out & taking the time to chop them up - so much simpler) So, so good! I'll be making it again for sure!

LDombeck's Review

June 17, 2014
Pretty quick! Nice peanut flavor. It was spicy, but it was an even heat. I would make again.

Msconk's Review

July 08, 2014
Recipe is delicious. Simple and easy - also fast - go ahead try it