15 Minute Skinny Shrimp Fried Rice

This recipe is originally from Dashing Dish!

This weekend, I had Chinese food from our favorite local restaurant. It is always delicious, but I thought it would be fun to find a good alternative to ordering out. Being able to control the ingredients that go into your food helps a lot with knowing the nutritional value, so it's always preferable to make things yourself!

That being said, this recipe for Skinny Shrimp Fried Rice caught my eye. It is very simple to make, and the ingredients are pretty basic. I'm excited to try this and see how it turns out! (If you're not a fan of shrimp, this recipe would be delicious with chicken as well!)

15 Minute Skinny Shrimp Fried Rice

Ingredients

2 large eggs

1/2 medium onion, finely diced

1 Tbsp garlic, minced (or 1/2 tsp garlic powder)

3/4 cup frozen diced carrots

3/4 cup frozen peas, diced

12 oz frozen shrimp

2 cups whole grain rice

Optional: 

2 green onions, diced

3-4 Tbsp soy sauce

Directions

Step 1: Cook eggs

Spray a large non-stick skillet with cooking spray and heat over medium heat. Add in the eggs and cook for a few minutes, until they’re are cooked through. Use a spatula to break the eggs apart into small pieces. Remove from the pan and set aside.

Step 2: Cook vegetables and shrimp

Re-spray the pan with cooking spray, and add in the diced onion and 1/4 cup water, cook for a few minutes, until the onions are tender and translucent. Add in the garlic and sauté for a minute or two longer, or until the onions and garlic are starting to get lightly golden brown.

Add carrot/pea blend. Stir in with onions/garlic. Toss in shrimp and stir-fry for a few minutes, or until the shrimp is cooked through and the veggies are just starting to get tender.

Step 3: Add rice, mix together

Cook the rice, then add cooked rice to the pan (and green onions if desired). Add soy sauce to the pan. Stir to incorporate. Add the cooked scrambled egg. Stir again to incorporate. When everything is just about heated through, remove the fried rice from the heat and serve warm.

xo

Amanda