Healthy “Fried” Rice with Shrimp
Just to let you all know, I loathe brown rice. I don’t know why, I just do. I love white flour, white rice, white pasta, basically every carb that is horrible for you. But, in keeping with good health, I decided to make a brown rice dish. This was actually fantastic, couldn’t tell the difference. This can be made vegetarian by omitting the shrimp (obviously) and adding tofu or mushrooms. If you want to, add a little Sriracha for some heat after you are done cooking it.
- 1 cup uncooked short grain brown rice
- 1/2 small white onion (or 3 green onions), chopped
- 2 garlic cloves, minced
- 1 medium carrot, chopped
- 1 rib celery, chopped
- 1 lb. cooked shrimp, tails and shells removed, chopped into large pieces
- 1 small can water chestnuts, chopped
- 1/3 cup frozen peas, defrosted
- 1/3 cup frozen edamame beans, defrosted
- 1 tbsp. sesame oil (or vegetable oil)
- cooking spray
- 1 egg + 1 egg white (or liquid egg whites)
- salt and pepper
- 4-6 dashes low sodium soy sauce
Whisk eggs in a small bowl and set aside. Cook rice according to package instructions. This should yield 4-6 servings of rice. In a large skillet, heat over medium and add oil and spray (a good amount to coat the bottom of the pan). Add onion, garlic, celery, and carrot. Cook for about 5 minutes until vegetables are soft and browned a bit. Add water chestnuts, peas, and edamame. Cook for 1-2 minutes longer. Add shrimp to pan. Push the mixture around to the sides of the pan making a large circle in the center. Spray the circle with a very large amount of the cooking spray and add cooked rice.
Turn heat up to medium-high and let rice cook for 30 seconds to 1 minute. Spray top side of rice and stir rice around in pan to incorporate with vegetable mixture. Season with a small amount of salt and a good amount of pepper and let cook on medium-high heat a minute more. Make another circle in the center of the pan and this time add the eggs. Stir the eggs in the center until they are almost completely cooked, then incorporate them into the rest of the mixture. Season entire skillet with 4-6 dashes low sodium soy sauce, stir and serve.