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Shrimp Fried Rice

We're taking a classic dish and making it a little healthier. Our Shrimp Fried Rice is made with brown rice and loaded with sautéed shrimp and veggies!
Print Recipe
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound shrimp peeled and deveined
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon chili flakes
  • 1/4 cup sliced scallions
  • 2 garlic cloves
  • 4 celery stalks diced
  • 2 medium carrots diced
  • 1 teaspoon fresh grated ginger
  • 4 large eggs lightly beaten
  • 2 cups brown rice cold
  • 2 teaspoons soy sauce
  • 1/2 teaspoon sesame oil
  • 2 cups frozen peas thawed

Instructions
 

  • Heat a large skillet over medium-high heat with a tablespoon olive oil. Once hot, add the shrimp and arrange on a single layer. Season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and chili flakes. Cook until pink, stirring to evenly cook. Transfer to a plate and set aside.
  • Stir in half of the scallions to the hot skillet, along with the garlic. Cook for a few seconds. Add the celery, carrots and ginger and cook until soft and tender, about 5 to 7 minutes. Make sure to stir often so that it doesn't burn. Push the veggies to one side of the skillet. Add the beaten eggs to the empty side and allow to cook for a minute without touching. Scramble everything together and cook until the eggs are done, about 2 more minutes.
  • Stir in the brown rice, soy sauce, sesame oil, remaining 1/2 teaspoon salt, 1/2 teaspoon black pepper, peas and shrimp. Lower the flame to low and allow to heat through. Serve and garnish with remaining scallions. Enjoy!