I made this a long time ago (along with the bad quality photos) and need to make it again. It was so good that I forgot it was a healthier version of shrimp fried rice. Since I threw it together without a recipe, I don’t remember the exact quantities. Just eyeball it, and you’ll be fine.
Healthy Shrimp Fried Rice
Makes 1-2 servings
~2-3 Tbsp olive oil (to be used throughout the cooking process)
shrimp (I used peeled and deveined shrimp)
broccoli (I used frozen broccoli, but fresh is always great!)
1-2 egg whites (depends on how many egg whites you want! I like a lot.)
1 cup (leftover) brown rice (make this the day before you make this dish, or it will be mushy!)
low sodium soy sauce
In a saucepan with hot olive oil, sautée the shrimp until it becomes pinkish-white. Do not cook the shrimp completely because you will be putting it back in the skillet later, and you don’t want it to be rubbery. Once it is halfway done, take the shrimp out, and place it on a big plate near the skillet (you will be using this plate for other half-cooked ingredients as well). Next, sautée the broccoli in the same skillet and then place it on the plate with the shrimp. Next, pour in a little more oil and then the beaten egg whites. Cook them until they are done. Take them out, and place them on the plate with the shrimp and the broccoli. Next, put in a bit more oil, if necessary, and then warm up the leftover brown rice. Once the rice is warm (~2 minutes), incorporate the shrimp, broccoli, and egg whites in with the brown rice. Once incorporated, pour in some low sodium soy sauce and then serve! Of course, you’re free to add other vegetables. I sometimes add peas and mushrooms. Enjoy!