I love the idea of Chinese food. Done well, it has loads of fresh vegetables and lean protein. I’ll even splurge on having Chinese take-out every once in a while. Unfortunately, there is a down side to Chinese food. It can be quite high in added oil (translation – fat) and the sodium in Chinese food can hit your daily allowance in just one meal. Plus, I’m always looking to take restaurant favorites and make them myself so I know exactly what ingredients are going into the dish.
Enter my favorite food – shrimp. Aside from the fact that I just love the taste, shrimp are loaded with protein, vitamin D, B vitamins, and zinc. They also have those wonderful omega-3 fatty acids and carotenoids which can act as antioxidants.
So, it was with my desire for a healthier Chinese dish and my love of shrimp that I created this recipe for shrimp fried rice. Enjoy.
Shrimp Fried Rice
- 2 T canola oil
- ½ cup chopped white onion
- ½ cup frozen peas
- ¼ cup chopped green onion
- 1 cup bean sprouts
- 1 lb raw shrimp, peeled and deveined without the tail
- 2 eggs, beaten
- 2 cups cooked brown rice
- 4 T reduced-sodium soy sauce
- In a large skillet, heat the oil over medium-high heat.
- Add white onions, green onions and peas. Sauté until tender, about 5 minutes.
- Add the shrimp and sprouts to the skillet.
- Cook 5 minutes or until shrimp are pink and cooked through.
- Scoop everything from the skillet into a large bowl and set aside.
- In the same skillet, add the beaten eggs and scramble.
- Once cooked, leave the eggs in the pan and use your mixing spoon to chop them into small pieces.
- Put all ingredients back into the pan (including the cooked rice).
- Add soy sauce and stir until well blended.
- Heat through.
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