We’re trying to keep up with our New Year’s resolutions, but still want to be able to eat the things we love. We’ve taken one of our favorite dishes, Shrimp Fried Rice, and making it a bit healthier by using brown rice instead! It’s loaded with sautéed shrimp and lots of veggies. It’s “take-out” at home we can feel good about!
The first thing we’re going to do is sauté the shrimp. Heat a bit of olive oil (a good for you oil) in a large skillet, over medium-high heat. Once super hot, add the shrimp and cook until pink. Season with salt, pepper and chili flakes. Transfer shrimp to plate and set aside. In the same, sauté the celery, carrots, garlic, ginger and half of the scallions. Cook for about 5 to 7 minutes until soft and tender.
Push the veggies to one side of the skillet and throw in the beaten eggs into the empty side. Allow to cook for a bit without stirring. Once somewhat firm, you can scramble everything together (the eggs and the veggies).
This dish is always best with day old rice because it’s firmer and dryer than when you first make it. So I recommend either making the rice the day before and storing it in the fridge, or you can totally make it early in the day and just let it dry out during the day until ready to make later on.
Stir in the brown rice (you can also use white rice if you want), pepper, soy sauce, sesame oil, peas and shrimp until evenly combined. Lower the flame and allow to heat through.
Once the rice is hot, you’re done and can serve it in big bowls with a sprinkling of the remaining scallions as garnish. Keep some hot sauce or more soy sauce on hand just in case some people like adding extra.
You can keep things completely vegetarian if you want by omitting the shrimp altogether. Instead, try adding chunks of pineapple to it at the very end. You’ll have a delicious and slightly sweet pineapple fried rice!
- 1 tablespoon olive oil
- 1 pound shrimp, peeled and deveined
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon chili flakes
- 1/4 cup sliced scallions
- 2 garlic cloves
- 4 celery stalks, diced
- 2 medium carrots, diced
- 1 teaspoon fresh grated ginger
- 4 large eggs, lightly beaten
- 2 cups brown rice (cold)
- 2 teaspoons soy sauce
- 1/2 teaspoon sesame oil
- 2 cups frozen peas, thawed
- Heat a large skillet over medium-high heat with a tablespoon olive oil. Once hot, add the shrimp and arrange on a single layer. Season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and chili flakes. Cook until pink, stirring to evenly cook. Transfer to a plate and set aside.
- Stir in half of the scallions to the hot skillet, along with the garlic. Cook for a few seconds. Add the celery, carrots and ginger and cook until soft and tender, about 5 to 7 minutes. Make sure to stir often so that it doesn't burn. Push the veggies to one side of the skillet. Add the beaten eggs to the empty side and allow to cook for a minute without touching. Scramble everything together and cook until the eggs are done, about 2 more minutes.
- Stir in the brown rice, soy sauce, sesame oil, remaining 1/2 teaspoon salt, 1/2 teaspoon black pepper, peas and shrimp. Lower the flame to low and allow to heat through. Serve and garnish with remaining scallions. Enjoy!
