Shrimp Fried Rice

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This is a healthy and easy version of our favorite take out. It is not greasy and comes together in 1 skillet. Feel free to substitute cauliflower rice for the jasmine rice or pre cooked shrimp for the fresh.

Ingredients

• 2 tablespoons sesame oil
• 1 pound medium-large fresh shrimp, cleaned (approximately 15-20 count shrimp)
• 1 cup frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer)
• 2 to 3 garlic cloves, finely minced or pressed
• 1 tbsp fresh ground ginger (or 1 tsp dried ground ginger) 
• 2 large eggs, lightly beaten
• 4 cups cooked rice (To save time use two 8.8-ounce pouches cooked and ready-to-serve rice)*can sub with cauliflower rice 
• 2 to 3 green onions, trimmed and sliced into thin rounds
• 3 to 4 tablespoons low-sodium soy sauce
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste

Instructions

• Spray a large non-stick skillet or wok with cooking spray. Add the oil and shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
• Add the peas and carrots, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
• Add the garlic, ginger, and cook for 1 minute, stir intermittently.
• Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
• Add the shrimp, rice, green onions, evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 2 minutes, or until shrimp is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.

Nutrition: ~ 465 cal, 11g fat, 48g net carb, 37g pro

*adapted from averiecooks.com