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35g Protein Shrimp Fried Rice

A high-protein, quick-to-prepare shrimp fried rice featuring chilled jasmine rice and fresh aromatics.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1 servings
Course: Main Course
Cuisine: Asian-inspired
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 oz raw shrimp, peeled and deveined
  • 1.5 cups jasmine rice, cooked and chilled
  • 2 large egg whites
  • 1/2 cup frozen peas and carrots, thawed
  • 2 tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 2 cloves garlic, minced
  • 1/4 cup diced green onions
  • 1 tsp fresh ginger, grated
  • 1/2 tsp black pepper

Equipment

  • Large non-stick skillet
  • Spatula

Method
 

Cooking Steps
  1. Pat the shrimp dry with a paper towel.
  2. Heat a large non-stick skillet over medium-high heat.
  3. Cook the shrimp for 2 minutes until opaque and pink, then remove and set aside.
  4. Lower heat to medium and scramble the egg whites until soft curds form.
  5. Stir in garlic and ginger for 30 seconds until fragrant.
  6. Add the cold rice and break up any clumps with a spatula.
  7. Stir in peas and carrots, cooking for 3 minutes until heated through.
  8. Return shrimp to the pan and add the soy sauce and sesame oil.
  9. Toss everything together for 1 minute until well coated and steaming hot.

Notes

Store in an airtight container for up to 3 days in the fridge. Not recommended for freezing.