Malay fried rice is typically seasoned with a sweet soy sauce. In this recipe, a combination of soy sauce and molasses is a good substitute.

The 3 types of onions—regular, scallions, and crispy—create layers of texture and flavor. To dodge the saturated fat in store-bought crispy onions (or fried shallots), look for a brand with no palm oil. 

Want to make this a meal? Top each serving with a fried egg.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Serves: 4
Time: 30 minutes


  • 2 Tbs. reduced-sodium soy sauce
  • 1 tsp. molasses or brown sugar
  • 1 Tbs. + 1 Tbs. neutral-tasting oil (like peanut, grapeseed, safflower, or sunflower)
  • 1 Tbs. minced garlic
  • ¼ lb. peeled and deveined shrimp, chopped
  • 1 tsp. fish sauce (or 2 tsp. reduced-sodium soy sauce)
  • 1 small onion, diced
  • 1 cup diced snap or snow peas
  • 3 cups cold leftover brown rice
  • 1 cup spiralized or grated carrot
  • 3 scallions, sliced
  • ¼ cup crispy onions or fried shallots


  1. In a small bowl, mix the soy sauce and molasses.
  2. In a large nonstick pan over medium-high heat, heat 1 Tbs. oil until shimmering. Stir-fry the garlic until fragrant, 30 seconds. Add the shrimp and stir-fry until opaque, 1-2 minutes. Season with the fish sauce. Remove from the pan.
  3. Add the remaining 1 Tbs. oil to the pan. Stir-fry the onion and snap peas until the peas are bright green, 1-2 minutes. 
  4. Add the rice and stir-fry until hot, about 1-2 minutes. Season with the soy sauce mixture.
  5. Add the carrots, scallions, and stir-fried shrimp. Stir-fry to combine. 
  6. Remove from the heat and sprinkle with the crispy onions.

Nutrition Information

Per serving (1¼ cups): 

  • Calories: 340
  • Total fat: 10 g
  • Sat fat: 1.5 g
  • Carbs: 50 g
  • Fiber: 4 g
  • Total sugar: 5 g
  • Added sugar: 1 g
  • Protein: 12 g
  • Sodium: 480 mg
HCK soups book cover


The Healthy Cook's Kitchen: Soup

The supermarket is full of canned soups. But, as far as your health...and your taste buds...are concerned, none can hold a candle to this collection of Healthy Cook Kate Sherwood’s favorite soup recipes. Not only are they lick-the-bowl delicious; they’re packed with vegetables, beans, and lentils. And Kate shows you tricks—Creamy Vegetable Soup without cream, Chicken Tortilla Soup using a store-bought rotisserie chicken—that will help you up your soup game.

Order now