I grew up LOVING shrimp fried rice! One that I noticed is that after eating it I would always be HUNGRY–because of the lack of fiber and nutrients! So in order to healthify this one, I used brown rice, upped the veggies, reduced the oil and sodium. Voila–healthy shrimp fried rice!
Shrimp "Fried" Rice
2013-08-19 13:39:14
Serves 4
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
- 1 16 oz package of brown rice
- 1 12 oz package of cooked large shrimp, deveined, thawed, tails removed
- 1 large onion (or 2 small), diced
- 3 cloves of garlic (more or less to taste), minced
- 1 16 oz package frozen veggies--you can really use whatever you want. Mine had peas, carrots, corn, green beans and broccoli
- 3 TBS ground ginger (or to taste)
- 1 TBS chili powder (or to taste)
- 1/2 cup low sodium soy sauce
- 1 tsp Himilayan salt
- 1 TBS olive oil
- 3 eggs, beaten
Instructions
- Cook rice according to directions on package
- Heat large pan on medium heat
- Add oil
- Add onion and sauté until translucent, 3-5 minutes
- Add garlic and sauté until fragrant, about a minute
- Add remaining vegetables, ginger, chili powder, salt, soy sauce and cover. If needed, add a few tablespoons of water to prevent sticking to pan.
- Cook 10 minutes, or until vegetables are tender.
- Heat a small pan on medium heat and spray with non stick cooking spray.
- Add eggs and scramble, breaking up the eggs into very small pieces, until eggs are cooked, about 2 minutes.
- Once brown rice, vegetables, and eggs are cooked, add everything together including the shrimp.
- Cook 3-5 more minutes, being careful not to overcook the shrimp.
- Enjoy!
Notes
- If you want to reduce the calories in this recipe, you can use all egg whites instead of the whole egg, and increase the amount of vegetables.
Fit with Rachel https://www.fitwithrachel.com/
