SHRIMP FRIED RICE

Prep

20 Mins

Cook

30 Mins

Serves

Macros per serving

Calories

460

Protein

33g

Carbs

39g

Fat

Ingredients

onion powder. Let marinate for 10 minutes. Cook the shrimp for 2-3 minutes per side until pink and opaque. Remove and set aside. broccoli, and frozen peas and carrots. Sauté for 3-5 minutes until the vegetables are tender. Add the minced garlic and cook for 1 minute. beaten eggs to the empty side and scramble until fully cooked. Mix the eggs with the vegetables. combine with the vegetables and eggs. sesame oil, and black pepper. Pour the sauce over the rice mixture and stir to coat evenly. until everything is heated through.
green onions and a light drizzle of unagi sauce, if desired.
For the Shrimp:
1 lb (450g) large shrimp, peeled and deveined
1 tablespoon (15ml) low-sodium soy sauce
1 teaspoon (3g) garlic powder
1 teaspoon (3g) onion powder
For the Rice:
4 cups (600g) cooked and cooled brown rice or cauliflower rice (adjust macros)
1 cup (150g) frozen peas and carrots mix
1 cup (150g) bell pepper, diced
1/2 cup (75g) red onion, diced
3 cloves garlic, minced
1 cup (150g) broccoli florets, finely chopped
2 large eggs, beaten
For the Sauce:
3 tablespoons (45ml) low-sodium soy sauce
1 tablespoon (15ml) rice vinegar
1 teaspoon (5ml) sesame oil
1/2 teaspoon (1.5g) ground black pepper
For the Garnish:
2 green onions, chopped
Light drizzle of unagi sauce (optional) Nutritional Values (Per Serving):

Instructions

8 steps

1Toss the shrimp with soy sauce, garlic powder, and onion powder. Let marinate for 10 minutes.
2Heat a large skillet or wok over medium-high heat. Cook the shrimp for 2-3 minutes per side until pink and opaque. Remove and set aside.
3In the same skillet, add the diced onion, bell pepper, broccoli, and frozen peas and carrots. Sauté for 3-5 minutes until the vegetables are tender. Add the minced garlic and cook for 1 minute.
4Push the vegetables to one side of the skillet. Add the beaten eggs to the empty side and scramble until fully cooked. Mix the eggs with the vegetables.
5Add the cooked rice to the skillet and stir well to combine with the vegetables and eggs.
6In a small bowl, mix the soy sauce, rice vinegar, sesame oil, and black pepper. Pour the sauce over the rice mixture and stir to coat evenly.
7Add the cooked shrimp back to the skillet and stir until everything is heated through.
8Divide into 4 servings and garnish with chopped green onions and a light drizzle of unagi sauce, if desired. For the Shrimp: 1 lb (450g) large shrimp, peeled and deveined 1 tablespoon (15ml) low-sodium soy sauce 1 teaspoon (3g) garlic powder 1 teaspoon (3g) onion powder For the Rice: 4 cups (600g) cooked and cooled brown rice or cauliflower rice (adjust macros) 1 cup (150g) frozen peas and carrots mix 1 cup (150g) bell pepper, diced 1/2 cup (75g) red onion, diced 3 cloves garlic, minced 1 cup (150g) broccoli florets, finely chopped 2 large eggs, beaten For the Sauce: 3 tablespoons (45ml) low-sodium soy sauce 1 tablespoon (15ml) rice vinegar 1 teaspoon (5ml) sesame oil 1/2 teaspoon (1.5g) ground black pepper For the Garnish: 2 green onions, chopped Light drizzle of unagi sauce (optional)