This recipe is healthier and less greasy than take-out fried rice. It offers an easy, one-skillet meal that can be ready in 20 minutes. this is a great mix of proteins (eggs and shrimp) as well as a fun way to sneak in as many veggies as you think your kids will stand for dinner! Using a rice cooker to make the rice ahead of time keeps this down to 20 minutes or less prep time. 

 

 

INGREDIENTS:

  • 2 tablespoons sesame oil
  • 2 tablespoons coconut oil (or vegetable oil, etc.) 
  • 1 pound fresh or frozen shrimp, cleaned
  • 1 cup frozen peas and diced carrots blend (straight from the freezer)
  • 1/2 cup corn (straight from the freezer)
  • 2 to 3 garlic cloves, finely minced or pressed
  • 1/2 teaspoon ground ginger or fresh ginger to taste 
  • 3 large eggs, lightly beaten
  • 4 cups cooked rice (white or brown on preference) 
  • 3 green onions, trimmed and sliced into thin rounds
  • 3 to 4 tablespoons low-sodium soy sauce
  • Optional based on taste and diet (1/2 teaspoon salt, 1 tsp fresh ground black pepper, 1 Tbs. brown sugar) 

DIRECTIONS:

  1. Add oil to a large non-stick skillet or wok, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp, don’t overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside. Season with pepper or spices as desired. 
  2. Add the garlic, ginger, and cook for 1 minute, stir intermittently.
  3. Add the peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
  4. Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary. Also, don’t overcook! 
  5. Add the shrimp, rice, green onions, drizzle with soy sauce, 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 from stove of course! It also makes a great leftover. 

Add-ons: sneak in kid friendly veggies like squash, green beans or other things you think your kid would like, especially if they don’t “know” it is in the yummy rice dish.