This is the kind of dinner I should be making every night instead of like, once every other week. According to the site where I found this recipe, one serving of this shrimp fried rice is only 126 calories. Crazy right? It is loaded with vegetables so I suppose it’s not that hard to believe. If you’re looking for a really healthy, really nutritious dinner, this is it.
Shrimp & Veg Fried Rice
(adapted from My Food Diary)
- 2 stalks celery, sliced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium-sized onion, finely chopped
- 1 tbsp olive oil
- 2 cloves minced garlic
- approximately 1/2 lb cooked shrimp, peeled and deveined
- 1 cup cooked brown rice
- 1 1/2 tbsp soy sauce
- 1/4 tsp ground black pepper
If you have a rice cooker, get your rice started cooking in there before you do anything else. It will be done about the same time you finish all your veggie chopping, if you’re like me and veggie chopping is a pretty laborious process.
Chop up the two bell peppers, celery stalks, and onion.
Pour the olive oil to a skillet on medium heat. After a moment, add your minced garlic; once that softens, add in the bell peppers, celery, and onion. Mix well and let it cook for 4 or 5 minutes.
Assuming your rice has finished cooking, add that to the skillet and stir well. Now add the shrimp and stir until heated through. Pour in the soy sauce and add the black pepper.
The original recipe called for sugar snap peas as well. I have nothing against sugar snap peas, but they were very expensive today at the store and I don’t LOVE them, so they got nixed.
And if we’re being fully honest here, I completely forgot about the soy sauce. Probably would’ve added some nice flavor and the dish is a little on the bland side without any other herbs or spices. You could add basil or oregano or hell, even chili powder. Go nuts.