Shrimp Fried Rice
Tender shrimp and flavor rice come together in healthier version of a takeout favorite. Ready in under 30 minutes!
- 3 Tablespoons Soy Sauce
- 1 Tablespoons Sesame Oil
- 1/2 Teaspoon Ginger Powder
- 2 Tablespoons Olive Oil
- 1 Pound Medium Shrimp, Peeled and Deveined
- Kosher salt and freshly ground black pepper, to taste
- 2 Cloves Garlic, Minced
- 1 Sweet Onion, Diced
- 2 Carrots, Peeled and Grated
- 1/2 Cups Frozen Peas
- 2 Large Eggs
- 3 Cups Cooked Minute® Rice
- 2 Green Onions, Sliced
In a medium saucepan bring 3 cups of salted water to a boil. Stir in 3 cups of White Minute Rice. Remove from heat and cook for around 5 minutes or until the water is absorbed.
In a small bowl, whisk together soy sauce, sesame oil, and ginger powder. Set aside.
In a large skillet heat olive oil over medium high heat. Cook shrimp for 2-3 minutes or until pink. Season with salt and pepper to taste. Set aside.
Use the same skillet to cook your onion until softened. Then add garlic.
Add carrots, and peas. Cook until tender.
Push vegetables to the side of the pan. Scramble 2 eggs in the center of the pan.
Stir rice, green onions, and prepared sauce into the eggs and vegetables. Stir constantly until everything is heated through.
Calories: 540kcal, Carbohydrates: 83g, Protein: 26g, Fat: 10g, Saturated Fat: 1g, Cholesterol: 245mg, Sodium: 1135mg, Potassium: 377mg, Fiber: 3g, Sugar: 4g, Vitamin A: 72.2%, Vitamin C: 15.6%, Calcium: 17.1%, Iron: 18.3%