LunchDinnerHigh protein

Shrimp and Egg Fried Rice

Name: Shrimp and Egg Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 bowls
Ingredients: 400g shrimp, peeled and deveined; 3 large eggs; 600g cooked rice, day-old; 200g frozen peas and carrots; 3 tbsp soy sauce; 1 tbsp sesame oil; 2 cloves garlic, minced; 2 stalks green onion, sliced

No ratings yet

Fried rice with shrimp and egg for protein instead of just soy sauce and rice. Works best with rice that's a day old and slightly dried out, straight from the fridge.

Per serving (1 bowl)

35g

Protein

415

Calories

47g

Carbs

Fat

4 bowls10 min15 min

Ingredients

14 ozshrimp, peeled and deveined
3 largeeggs
1.3 lbcooked rice, day-old
7 ozfrozen peas and carrots
3 tbspsoy sauce
1 tbspsesame oil
2 clovesgarlic, minced
2 stalksgreen onion, sliced

Steps

1
Push the cooked rice apart with your hands if it's clumped together.
2
Heat the sesame oil in a large pan or wok over high heat and scramble the eggs, then remove and set aside.
3
Add the shrimp to the same pan and cook for 2 to 3 minutes until pink, then remove and set aside with the eggs.
4
Add the rice and peas and carrots to the pan and stir-fry for 3 to 4 minutes.
5
Return the eggs and shrimp to the pan, add the soy sauce and garlic, and toss everything together for 1 to 2 minutes.
6
Top with sliced green onion before serving.

Try it this way

Swap the shrimp for diced chicken or tofu.