Meals that spawn from leftovers make me smile. I don’t like seeing food go to waste, so dishes like this Healthier Fried Rice are a perfect way to use up cooked rice from a previous meal. Plus, it’s great for a weeknight when you want dinner on the table fast. You could easily change the protein in the dish if you aren’t a fan of shrimp – chicken, tofu or steak could be substituted with equally scrumptious results. If you aren’t a big protein guy or gal, that’s fine too, just leave out the protein component altogether and you have a simple side!
Healthier Fried Rice with Shrimp
1 Tbsp oil (coconut, canola, vegetable, grapeseed) or butter, divided
1/2 pound medium shrimp, cleaned and deveined
1/2 cup onion, chopped
1 carrot, chopped
1 stalk green onion, chopped
2 cups cold cooked rice (I use brown)
2 tsp sesame seeds
1/4 tsp ground ginger
2 Tbsp gluten free soy sauce, tamari or Bragg’s
1 egg, well beaten
Dash of sesame oil*
Pepper to taste
1. Heat 1/2 tbsp oil in a wok or a large skillet on high heat. Add shrimp and cook until flesh turns pink, stirring frequently (about 2 minutes). Remove from skillet and set aside.
2. Add remaining 1/2 tbsp oil to the pan and add chopped onion and carrot, stir and cook for about 3 minutes. Mix in green onion, rice, sesame seeds, ginger and soy sauce and cook for another 2 minutes, stirring frequently. Add shrimp back to pan.
3. Move the rice-shrimp mixture to the sides on the pan, making a well in the middle. Add the egg to the hole created and allow to set.
4. Stir to combine rice mixture and egg together, then add pepper to taste and a dash of sesame oil. Stir again and serve!
Serves 2 (you can easily double or triple this recipe if desired)
*Sesame oil has a very strong and distinct flavor, use very sparingly. I use just a couple drops for extra flavor.
Recipes Notes: If you want to bulk up on more vegetables, feel free to add edamame, bean sprouts, cabbage, bell pepper or mushrooms when cooking onion and carrot.