Rice, fried, with shrimp
Common food
Photo: Wikipedia
A savory stir-fry of cooked rice tossed with tender shrimp, vegetables, and seasonings, delivering a satisfying chewy texture with bursts of briny sweetness. This dish is a balanced, protein-packed meal that provides sustained energy from its carbohydrate base. Its golden, slightly crispy grains and aromatic profile make it a universally appealing comfort food.
Calorie split: 16% protein · 68% carbs · 16% fat
↓ Full nutrition💚 Why it's loved
People love it for its perfect balance of savory, umami-rich flavors and the satisfying contrast between fluffy rice and succulent shrimp. It's a beloved comfort food that's quick to prepare and easily customized with available ingredients.
⚠️ Watch-outs & how to enjoy it better
The high carbohydrate content can cause blood sugar spikes, especially in refined white rice versions, and common preparation methods often add significant sodium. To counteract this, pair it with non-starchy vegetables like broccoli or bok choy to increase fiber, use low-sodium soy sauce, and consider a portion-controlled serving alongside a protein-rich side.
Key benefits
- Excellent source of lean protein for muscle maintenance.
- Provides quick-release carbohydrates for immediate energy.
- Contains dietary fiber for digestive health.
- Low in fat, making it a lighter fried rice option.
- Versatile base for incorporating additional vegetables.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The technique of stir-frying cooked rice, known as 'chǎofàn', is believed to have originated as a way to avoid wasting leftover rice, turning yesterday's meal into a new, flavorful dish.
Full nutrition (USDA data · scales with serving)
| Water | 61.1 g |
| Energy | 166 kcal |
| Protein | 6.7 g |
| Total lipid (fat) | 3.0 g |
| Carbohydrate, by difference | 27.9 g |
| Fiber, total dietary | 0.90 g |
| Total Sugars | 0.53 g |
| Calcium, Ca | 23.0 mg |
| Iron, Fe | 0.44 mg |
| Magnesium, Mg | 14.0 mg |
| Phosphorus, P | 83.0 mg |
| Potassium, K | 84.0 mg |
| Sodium, Na | 324 mg |
| Zinc, Zn | 0.83 mg |
| Copper, Cu | 0.11 mg |
| Selenium, Se | 14.5 ug |
| Vitamin C, total ascorbic acid | 3.2 mg |
| Thiamin | 0.02 mg |
| Riboflavin | 0.03 mg |
| Niacin | 0.94 mg |
| Vitamin B-6 | 0.06 mg |
| Folate, total | 9.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 9.0 ug |
| Choline, total | 25.0 mg |
| Vitamin B-12 | 0.25 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 32.0 ug |
| Retinol | 22.0 ug |
| Carotene, beta | 109 ug |
| Carotene, alpha | 32.0 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 3.0 ug |
| Lutein + zeaxanthin | 88.0 ug |
| Vitamin E (alpha-tocopherol) | 0.44 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 2.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.50 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 16:0 | 0.34 g |
| SFA 18:0 | 0.12 g |
| Fatty acids, total monounsaturated | 0.55 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 0.53 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.0 g |
| PUFA 18:2 | 0.88 g |
| PUFA 18:3 | 0.11 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.02 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.02 g |
| Cholesterol | 47.0 mg |
Amino acid profile (per 100g)
Estimated from Snacks, rice cakes, brown rice, sesame seed — USDA does not publish this profile for Rice.
| Tryptophan | 0.10 g |
| Threonine | 0.28 g |
| Isoleucine | 0.32 g |
| Leucine | 0.63 g |
| Lysine | 0.29 g |
| Methionine | 0.17 g |
| Cystine | 0.09 g |
| Phenylalanine | 0.39 g |
| Tyrosine | 0.29 g |
| Valine | 0.44 g |
| Arginine | 0.59 g |
| Histidine | 0.19 g |
| Alanine | 0.44 g |
| Aspartic acid | 0.71 g |
| Glutamic acid | 1.6 g |
| Glycine | 0.38 g |
| Proline | 0.35 g |
| Serine | 0.39 g |
FAQ
Is fried rice with shrimp healthy?
It can be a balanced meal, offering protein from shrimp and energy from rice. Its healthiness depends on preparation; using less oil and sodium, and adding plenty of vegetables, makes it a nutritious choice.
How do you keep fried rice from getting mushy?
Use day-old, cold cooked rice, as its lower moisture content prevents clumping. Ensure your wok or pan is very hot before adding ingredients, and avoid overcrowding the pan to promote quick evaporation and proper frying.
What's the best rice for fried rice?
Long-grain varieties like Jasmine or Basmati are ideal. Their lower starch content helps keep grains separate and fluffy after frying, preventing a sticky or gummy texture.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.66 kcal/g · 16% calories from protein · 0.9 g fiber · 0.5 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 3.86 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.