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Shrimp Fried Rice

Shrimp Fried Rice

This shrimp-fried rice is a great way to make a tasty rice dish that will satisfy that carb craving without containing any actual carbs. Give it a go the next time you’re longing for Chinese takeout!


  • 1 egg, roughly medium-sized
  • 1 pack Natural Heaven Rice
  • Your favorite fried rice seasoning:
    • Salt, 1 tsp
    • Soy sauce, 1 tbsp
    • Oyster Sauce, 1 tbsp
    • Chicken Broth, 1 tbsp
  • Six or seven large cooked shrimp
  • 1 green onion
  • 1 carrot
  • Cooking oil - neutral, such as vegetable or sunflower oil
  • Fish sauce, to season


  1. First of all, we need to get the prep work done. Start off by chopping the green onion and the carrot into very small pieces. They need to be able to cook quickly, so ensuring that they are particularly small is crucial.
  2. Add two tablespoons of oil to your wok, and then add the green onions. Bring the oil to heat, allowing it to gently shimmer in the pan, with the aroma of green onions starting to be in the air. This will flavor the oil, which is a great way to spread flavor throughout your dish.
  3. Crack an egg into the wok and stir it very quickly - you need to, essentially, scramble the egg before it has a chance to cook through as a fried egg.
  4. Add one pack of Natural Heaven rice, and then stir it until everything in the pan is mixed well. It’s important that the oil and the egg are roughly coating the rice, as that’s how the flavor of the dish will spread really well.
  5. Push the rice to one area of the wok, and add a tablespoon of soy sauce to the top of the rice. Wait for the smoky, umami scent of the soy sauce to rise through the room, and then mix everything together.
    1. The reason that you wait is that the scent will emerge when the soy sauce gets through the rice and comes into contact with the hot metal of the pan. Waiting for the soy sauce to soak into the rice a little is a great way to make sure your flavors are at maximum!
  6. Add half a tablespoon of oyster sauce to the pan, and stir fry it with the rice. Make sure to not let it all evaporate away on contact with the metal of the pan, as that is a terrible waste of oyster sauce!
  7. Add the chopped carrots and cooked shrimp into the wok and allow them to begin cooking. As the shrimp are already cooked, they only really need to warm through. As the carrot will be chopped very small, it should cook very quickly!
    1. If you want to use fresh shrimp, make sure to cook them beforehand.
  8. Finally, add a teaspoon of fish sauce to the wok, and stir fry it with everything else in there for another minute or so. The best choice is to add the fish sauce to one side of the rice, and allow it to flow toward the food - this heats the sauce a little, allowing it to be absorbed more easily into the food.
  9. Once the sauce is absorbed, serve!
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Super easy to cook and store

We think you'll love to hear that our food collection is shelf-stable, so there's no need for refrigeration during storage. Once opened, it stays fresh in the fridge for up to 3 days.

Besides, it pairs really well with classic sautéed seasonings and wonderfully absorbs the flavors of the sauce.

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