Photo of Shrimp Stir-Fried Rice by WW

Shrimp Stir-Fried Rice

1 - 7
PersonalPoints™ per serving
Total Time
20 min
8 min
12 min
Smaller servings of this easy main meal stir-fry are great for a side dish. If you don't have peas and carrots, you can substitute whatever veggies you have on hand.


Fat free egg substitute

1 cup(s)

Canola oil

2 tsp(s)

Uncooked scallion(s)

3 medium, chopped

Frozen peas and carrots

1 cup(s), thawed

Frozen salad size shrimp

4 oz, thawed under cold water

Quick cooking brown rice

2 cup(s), cooked

Low sodium soy sauce

4 tbsp(s)


  1. Coat a wok or large skillet with cooking spray and heat until an added drop of water sizzles.
  2. Scramble egg substitute in wok. Remove when cooked and set aside.
  3. Add oil, scallions, peas and carrots and shrimp to the wok. Stir-fry for five minutes.
  4. Add cooked rice, eggs and soy sauce. Stir-fry for about three minutes. Yields about 1 1/2 cups per person.