Nutrition Sunday Part 2: Shrimp Fried Rice 🦐
▪️1 1/2 cups brown rice
▪️1 pound green beans, trimmed
▪️3 tablespoons reduced sodium soy sauce
▪️1 tablespoon sesame oil
▪️1 tablespoon freshly grated ginger
▪️2 tablespoons olive oil
▪️1 1/2 pounds medium shrimp, peeled and deveined
▪️Kosher salt and freshly ground black pepper, to taste
▪️2 cloves garlic, minced
▪️1 onion, diced
▪️2 carrots, peeled and grated
▪️1/2 cup corn, frozen, canned or roasted
▪️1/2 cup frozen peas
▪️2 green onions, thinly sliced
▪️Cook rice according to package instructions; set aside.
▪️In a large pot of boiling salted water, blanch green beans until bright green in color, about 2 minutes. Drain well and cool in a bowl of ice water. Drain well and set aside.
▪️In a small bowl, whisk together soy sauce, sesame oil, ginger and set aside.
▪️Heat olive oil in a large skillet or wok over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes; season with salt and pepper, to taste; set aside.
▪️Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
▪️Stir in carrots, corn and peas. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
▪️Stir in rice, green onions and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes. Stir in shrimp.
▪️Place rice mixture and green beans into meal prep containers.