Shrimp and Veggie Fried Rice

I can’t even remember the last time I had Chinese food, which is sort of sad, but I love the fact that it’s so easy to make food that tastes like take-out at home. One of my favorite things is fried rice, so I decided to whip up some at home. I bumped up the nutrition factor by using brown rice and adding tons of veggies. I used shrimp for protein, but you could also do chicken or pork or beef. It’s such a versatile dish too, so feel free to add any extra veggies or other ingredients. So quick and easy and much better for you than actual take-out!

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Shrimp and Veggie Fried Rice

  • Servings: 4 servings
  • Print

Ingredients:

  • 2 cups dry brown rice (I use instant)
  • 1/2 pound cooked, deveined shrimp (frozen)
  • 1/4 cup minced onion
  • 2 tsp minced garlic
  • 1 tbsp olive oil
  • 1 bag frozen stir fry veggies (about 3 cups)
  • 4 tbsp soy sauce
  • 2 large eggs
  • 1 tsp vinegar

1.) Cook rice according to package. Defrost shrimp. Meanwhile, in a large skillet or dutch oven, add olive oil and heat on medium. Add garlic and saute for about 30 seconds, then add bag of steamed stir fry veggies (or veggies of choice). Cook for about a minute with the garlic, then add the soy sauce and stir. Let simmer.

2.) Once soy sauce is simmering, add the two eggs. Stir everything together to scramble the eggs with the veggies. Then add the shrimp and rice and stir everything together. Enjoy!

Nutrition Info (Per serving, from My Fitness Pal):

Calories 306
Fat 8 g (1 g saturated)
Fiber 4 g
Carbs 44 g
Sodium 1184 mg
Protein 15 g

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One thought on “Shrimp and Veggie Fried Rice

  1. Diane Armstrong says:

    Hi Lisa looks good do you have a wok if not I have one you’re welcome to it we haven’t used it in a long time hope all is well love auntie Diane

    Sent from my iPhone

    >

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