On Monday night I made my husband brown fired rice and mini shrimp. The recipe was very easy and tasty! I wish I would have had peas and carrots to add to the rice, but I made due with what I had. I had a cup of leftover brown rice, that I wanted to use up from the weekend., shrimp and I always have eggs! He loves fried rice and shrimp, so I thought it would be a quick and easy way to use up a few ingredients I had on hand. This is a healthy dinner filled with protein, healthy carbs and omega-3′s. The recipe takes less than 15 minutes and has five ingredients; how easy is that?
1 cup of cooked brown rice
1 organic egg
1 cup of mini pre-cooked shrimp (deveined and no tail)
3 drops soy sauce
3 drops sesame oil
1 tablespoon of EVOO (extra virgin olive oil)
Salt and Pepper to taste
In a small pan drizzle a tablespoon of EVOO. Crack one large organic egg and scramble. Add 1 cup of cooked brown rice to the pan and warm through. Add the shrimp, I used pre-cooked shrimp, so I cooked the shrimp for no more than a minute, to heat through. You know the shrimp has been heated through when they start to curl up tighter. You don’t want to cook shrimp too long, otherwise they become tough and rubbery in texture. If you aren’t using pre-cooked shrimp, be sure to devein and remove tails and cook for about a minute in a seperate pan. Once the brown rice and shrimp have been heated through add 3 drops of soy sauce and 3 drops of sesame sauce and freshly cracked black pepper to taste. I am always really careful with how much salt I add to a recipe, that being said, soy sauce and sesame sauce has a lot of sodium so you may or may not need to add salt. If you have peas and carrots they would definitely be a great addition to the rice. Plate and serve with your favorite tarter sauce!