Description
A quick and light version of shrimp fried rice suitable for a weeknight meal.
Ingredients
Scale
- 1 tablespoon sesame oil
- 1 cup cooked shrimp, peeled and deveined
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 cloves garlic, minced
- 1/2 cup chopped onion
- 2 cups cooked, cold brown rice
- 2 large eggs, lightly beaten
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon grated fresh ginger
Instructions
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add shrimp and cook until pink, about 2 minutes. Remove shrimp and set aside.
- Add onion and garlic to the skillet and cook until softened, about 3 minutes.
- Add frozen vegetables and cook for 4 minutes until tender.
- Push vegetables to one side of the skillet. Pour beaten eggs onto the empty side and scramble until just set.
- Add cold rice, soy sauce, and ginger to the skillet. Stir well to combine all ingredients.
- Return the cooked shrimp to the skillet. Cook for 1-2 minutes, stirring constantly, until everything is heated through.
- Serve immediately.
Notes
- Using cold, day-old rice yields the best texture for fried rice.
- You can substitute brown rice with quinoa for added fiber.
- To reduce sodium, use tamari or coconut aminos instead of soy sauce.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5
- Sodium: 650
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 5
- Protein: 35
- Cholesterol: 250
Keywords: shrimp fried rice, healthy, weeknight, brown rice, quick dinner, low fat