Shrimp Fried Rice
Your wallet will love this healthy SHRIMP FRIED RICE recipe too. Starting with frozen shrimp drops the price to around $2 a serving, making this a truly budget-friendly meal. Last I checked, my egg drop soup wrecked greater monetary havoc.
|Colorful veggies add a flavor punch to this healthy, budget-friendly SHRIMP FRIED RICE recipe|
Shrimp Fried Rice
- 4 cups cooked brown rice — (about 2 3/4 c. uncooked, if using instant brown rice)
- 1 pound frozen shrimp — thawed, deveined and without tails
- 2 bags frozen mixed veggies — of choice, thawed (14 ounce bags)
- 4 large eggs
- 1 large onion, — diced
- 1 tablespoon olive oil
- 2 tablespoons minced garlic
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons sesame oil, — divided
- 1 tablespoon chili powder
- 1/2 tablespoon paprika
- 1 teaspoon red pepper flakes, — divided
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne
- 1/2 teaspoon fresh ground black pepper
- Cook rice and set aside.
- Meanwhile, in a medium bowl, coat shrimp with chili powder, paprika, 1/2 tsp. red pepper flakes, garlic powder, and cayenne. Set aside.
- Heat olive oil in a large wok or deep skillet. Scramble eggs with a little bit (about 1 T. water) and cook over medium heat. Once cooked, remove eggs from wok, season with black pepper, and set aside.
- Turn the wok up to medium high. Add 1 T. sesame oil, onion, and garlic. Cook until fragrant, 1-2 minutes. Add vegetables and sauté until hot. Add shrimp and sauté for a few minutes until no longer translucent.
- Add remaining red pepper flakes, remaining sesame oil, cooked rice, cooked eggs, soy sauce, and fish sauce. Mix well until fully heated through, 2-3 minutes.
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