Shrimp and Vegetable Fried Rice

Ingredients

• Shrimp (peeled, deveined) 2.5 oz
• Brown rice (cooked) 1/4 cup
• Mixed vegetables (peas, carrots, corn) 1/2 cup
• Egg 0.5 large
• Soy sauce (low sodium) 0.5 tbsp
• Olive oil 0.5 tsp

Method

1. Prepare Ingredients. Make sure the shrimp is peeled and deveined. Measure out 1/4 cup cooked brown rice, 1/2 cup mixed vegetables, and half an egg. Have your soy sauce and olive oil ready.
   Tip: Use leftover cooked rice chilled in the fridge for best texture.
2. Cook the Shrimp. Heat a non-stick skillet or wok over medium-high heat. Add half a teaspoon of olive oil and swirl to coat. Add the shrimp and cook for about 2 minutes on each side until pink and opaque. Remove shrimp from pan and set aside.
   Tip: Do not overcrowd the pan to ensure shrimp cooks evenly.
3. Scramble the Egg. In the same pan, add a little more oil if needed. Crack in half the egg and scramble it gently until just cooked. Push the egg to one side of the pan.
   Tip: Cook the egg on medium heat to avoid browning.
4. Add Vegetables and Rice. Add the mixed vegetables to the pan and stir-fry for 2 minutes until heated through. Then add the cooked brown rice and stir well to combine all ingredients evenly.
   Tip: Break up any clumps of rice with your spatula for even cooking.
5. Combine Shrimp and Season. Return the cooked shrimp to the pan. Pour in half a tablespoon of low sodium soy sauce and stir everything together for another 1-2 minutes until heated through and well mixed.
   Tip: Taste and adjust soy sauce if desired, but avoid adding too much to keep sodium low.
6. Serve. Turn off the heat and transfer the fried rice to plates or bowls. Serve hot and enjoy your balanced shrimp and vegetable fried rice!
   Tip: Garnish with chopped green onions or a squeeze of lime for extra flavor if desired.

Pro tips

• Use day-old rice chilled in the fridge for best texture and to prevent mushiness.
• Cook shrimp quickly on high heat to keep them tender and juicy.