From the Cook
From the Cook
From the Cook
From the Cook
1/5
Shrimp Un-Fried Rice
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Instructions
1
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Heat 1 teaspoon of the oil in a skillet over medium heat. Add the whisked eggs and cook for 1 minute stirring to make scrambled eggs, then remove to a plate.
2
|
Heat the remaining 2 teaspoons oil, add the red bell peppers and cook 3-4 minutes, until soft. Add the edamame and garlic and cook 1 more minute.
3
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Add the shrimp and salt and cook 3 minutes, until they are bright pink.
4
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Add the cooked eggs, rice, soy sauce and sesame seeds and cook 2 minutes, just until heated through.
5
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Top with the scallions and serve.
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Tips & Tricks (5)
- Day-Old Rice is Essential 🍚Always use leftover brown rice that's been refrigerated overnight—fresh rice is too moist and will clump. Cold rice grains separate beautifully when stir-fried with minimal oil.
- Dry Your Shrimp Thoroughly 🦐Pat shrimp completely dry with paper towels before cooking to ensure a quick sear and prevent excess moisture from steaming the rice. This step is crucial for achieving texture in a low-oil preparation.
- Cook Rice and Proteins Separately 👨🍳Sear shrimp and scramble eggs in your wok first, then remove them before adding rice—this prevents overcooking delicate proteins and allows you to control the minimal oil distribution more effectively.
- Toast Sesame Seeds Before Serving 🌱Lightly toast sesame seeds in a dry pan for 1-2 minutes just before serving to unlock their nutty aromatics and amplify flavor, compensating for the reduced oil in this lighter version.
- Mince Garlic Fresh, Not in Advance ⏰Mince garlic immediately before cooking rather than prepping it earlier—fresh garlic releases more volatile oils that create deeper flavor in high-heat stir-frying with minimal oil.
Recipe Facts
Diet at a Glance
Low Sugar
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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