Shrimp Fried Rice

This one is for my healthy eaters. In all of my posts, I include healthy substitutes for the ingredients because I know there’s a lot of health conscious people that try to eat their best. Cooking for yourself is already a healthier option than going out or buying fast food so not every one of these recipes should be counted out.

For the recipe I used parbroiled brown rice but if you want a more authentic flavor, go with a regular white rice. Parbroiled only means that it was cooked halfway before it was dried out and packaged so it cooks faster. The water to rice ratio is the same 2:1 so the only difference is cook time. I used the brown rice for health reasons and not for flavor, trust me!

I started with a pound of raw shrimp, deveined and peeled myself. In a large mixing bowl, I marinated the shrimp for a quick half hour in 2 tbsp of organic low sodium soy sauce, 1 tsp of fresh grated ginger, 2 minced garlic cloves, 1/2 tsp salt and 1/2 tsp of pepper. 

I used to eat Chinese take out at least twice a week. I eventually scared myself out of Chinese food after countless articles of unhealthy food and unsanitary conditions. Lucky for me (and you), Chinese food is SO easy to make and always tastes better when it’s made at home. General tso’s, beef and broccoli, lo mein and fried rice are all easy and delicious and not half as hard to make as you may think.

Ingredients: 4-6 servings

  • 1 1/2 cups of parbroiled brown rice (or white rice) cook according to instructions and set aside 
  • 1 lb of shrimp (see above for marinade)
  • 3 eggs (scrambled separately and prepared on the side 
  • 8oz of frozen peas &a diced carrots combination (1/2 bag)
  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 3 scallions, thinly sliced
  • 1 tbsp grated ginger
  • 1/2 cup low sodium organic soy sauce
  • Salt & Pepper to taste

*cook your scrambled eggs in a small skillet and get your rice started defies you start cooking anything else so they are ready.

  1. Prepare rice according to directions on bag or box. Set aside and keep warm.
  2. In a large deep skillet(not pot), sauté your carrots, peas and onions until translucent on medium heat. Add garlic and ginger and cook an additional 1 minute.
  3. Add your shrimp into the vegetable mixture and cook until the shrimp is fully cooked. This usually takes about 4-6 minutes.
  4. Add your eggs and scallions to the skillet and give everything a good stir and let cook together quickly for about a a minute. 
  5. Add your already cooked rice one scoop at a time while mixing. Increase heat to high to “fry” roughly 4 minutes. When all of your rice has been added and everything is well mixed, add your soy sauce and salt and pepper to taste. (Since this recipe is light, I kept the soy sauce to a minimum so feel free to add more)
  6. Turn the heat off and continue to stir until the flavors are just right and serve.


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