Prep Time: 5 Minutes
Total Time: 20 Minutes
Total Servings: 4
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.
- 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
- 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