Better-Than-Takeout Shrimp Fried Rice
This one-skillet fried rice recipe doesn't get easier! Made with whole ingredients, this better-than-takeout Shrimp Fried Rice not only tastes better, but is also healthier than its restaurant counterparts! This recipe is full of whole grains, healthy fats, lean protein, and veggies! In just 25 minutes, you can have a hearty and healthy meal without the piles of dishes afterwards!
Ingredients
- 2 tbsp toasted sesame oil
- 1 tbsp olive oil
- 1 lb medium shrimp , peeled and deveined
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- ½ cup mushrooms , sliced
- 1 tbsp minced garlic
- ½ tsp ground ginger
- 4 large eggs
- ½ tsp salt , to taste
- ½ tsp pepper , to taste
- 3 tbsp low-sodium soy sauce , sub tamari if GF
- ¼-½ tsp crushed red pepper
- 4 cups cooked cold rice
- ½ cup chopped cilantro , to serve
Instructions
- On medium-high heat, add olive oil and shrimp into a large skillet. Stir until cooked, about 3 minutes. Remove shrimp with a slotted spoon, then set aside.
- Into the same skillet, add in the frozen vegetables and mushrooms until softened, about 2 minutes. Then add the garlic, ginger, and crushed red pepper. Stir for another minute.
- Using a spatula, push the vegetables to make space in the skillet and crack in the eggs. Scramble until cooked.
- Add in the rice and cooked shrimp, then add soy sauce, toasted sesame oil, salt, and pepper. Stir until combined, about 3 minutes.
- Divide into 4 bowls and serve immediately. Garnish with chopped cilantro. ENJOY!
Nutrition
Calories: 321kcal
Tried this recipe?Let us know how it was!