Shrimp is one of our favorite proteins, especially when quick meals need to happen. Keep it on hand in the freezer because it thaws so quickly under cold running water! Use frozen veggies and frozen brown rice (microwave right in the bag) and it could not get easier!
Servings 4servings
Course Main Dish
Cuisine Asian, Seafood
Ingredients
cooking spray
2egg
1lbshrimppeeled and deveined; thawed if frozen
2tbspvegetable oil
1cupbroccoli
1/2cupcorn
1/2cuppeas
1tspgarlic powder
1/4cupsoy saucelow sodium
salt and pepper
2cupsbrown ricecooked
srirachaoptional
Method
Heat a wok or a large frying pan over medium heat. Spray with cooking spray. Whisk eggs in a bowl, and add to frying pan. Fry until cooked through, stirring frequently, then remove from pan. Set aside.
Add shrimp to pan, cook until shrimp are pink. Season with salt and pepper, remove from pan, set aside.
Add vegetable oil, broccoli, corn and peas. Cook until tender. Add rice to pan, stir until heated through. Season with salt, pepper, garlic powder, and soy sauce. Mix well. Add shrimp and eggs back into the pan. Stir well and serve immediately. Drizzle with sriracha if desired.
