Shrimp Fried Rice
Recipe by Jenn Ryan
This recipe is versatile because you can keep it low or high carb, and add as much protein as you’d like to fit your needs. It’s also easy to make in bulk and eat as leftovers. The portions listed below are what I used for 1 serving. Some other veggie options include: green onions, corn, diced carrots, and mushrooms.
Shrimp Fried Rice Recipe
Ingredients
- 1 cup white or brown rice (cooked), or cauliflower rice
- 2.5 ounces frozen cooked and peeled shrimp – thawed 2 whole eggs
- 50 grams frozen peas
- 5 grams sesame seeds
- 1 tbsp coconut aminos
- **I also added Trader Joe’s Open Sesame seasoning
Directions
Spray skillet with non-stick cooking spray of choice. Make sure shrimp are thawed or defrosted in the microwave. Cook eggs on medium heat and scramble. Add cooked rice (or cauliflower rice) and peas, mixing with egg scramble. Add shrimp and coconut aminos, continue to mix and cook on low heat. Remove from skillet, top with sesame seeds and add seasoning as desired.
Macros for this Meal
- Protein: 31 grams
- Carbohydrates: 54 grams**
- Fats: 13 grams
**Carbs can be decreased by using cauliflower rice instead of jasmine rice
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