Shrimp Un-Fried Rice

Instead of making really greasy Fried Rice I love making this Shrimp Un-Fried Rice for dinner. It’s a great use of leftover brown rice with tons of flavor and most importantly a quick weeknight family recipe to prepare! I call this totally simple and delicious dish “Un-Fried Rice” because while it is still technically fried, unlike most Chinese food restaurants which cook their fried rice in tons of oil, this recipe uses the bare minimum to add plenty of flavor while keeping the dish lean and mean.

Author: Weelicious

Meal Type: Milk Free

Cuisine: Asian

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4 servings

Calories: 928 kcal per serving

Ingredients

1 tbsp - oil
4 - eggs
1 - red bell pepper
½ cup - edamame
1 clove - garlic
½ lb - shrimp
½ tsp - kosher salt
4 cups - brown rice
2 tablespoons - low sodium soy sauce
1 tbsp - sesame seeds
1 tbsp - scallions

Instructions

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.
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.
Add the shrimp and salt and cook 3 minutes, until they are bright pink.
Add the cooked eggs, rice, soy sauce and sesame seeds and cook 2 minutes, just until heated through.
Top with the scallions and serve.

Nutrition