quick shrimp fried rice
So while I am still trucking along with this Carnivore way of eating, I can't forget the other people in my life. So when you need to throw a quick but tasty dinner together with very minimal effort, I always go to a quick fried rice. It's hearty, warm and filling and the asian flavors hit just the right note every time. Also a great way to throw in ingredients that you already have without overly thinking about it. My favorite cheat? I use frozen brown rice that I always have in my freezer. I don't even have to thaw or cook it beforehand. How great is that?
Here is the line up for this meal:
I usually add in a lot more veggies but given that I am not eating them right now, this is what I had on hand. The great thing about fried rice is that you don't need much to get lots of flavor. I am always a big proponent of prepping all your ingredients before you actually cook and it is especially important for these type of recipes. Once you start cooking, it comes together super quick and you won't have time to prepare other stages of your cooking simultaneously. This meal is also prepared at a high heat so you really can't take your eyes off the pan/wok because ingredients will tend to overcook very easily. In fact, I even mix up the sauce beforehand as well so that it is ready to throw in. If you have never made fried rice or a stir fry, you will be surprised how fast everything comes together. In fact, the most time that you will spend on this dish is the time it takes you to prepare the ingredients!
Quick Shrimp Fried Rice
(Makes 2 servings)
2 Tbsp sesame oil
2 green chilies, chopped finely
1/2 large onion, chopped
1/4 tsp salt
freshly ground black pepper, to taste
1/2 pound medium-large fresh shrimp, peeled, deveined (I wanted this to be very protein heavy so I used more shrimp in my dish but you can use less or more depending on your preference)
2 garlic cloves, finely minced
2 large eggs
2 cups brown rice, cooked (I use pre-cooked frozen straight out of the bag)
3 green onions, trimmed and sliced into thin rounds (I was out so I used parsley instead)
sesame seeds, for garnish
3 Tbsp low-sodium soy sauce
1 Tbsp honey
1/4 tsp crushed red pepper flakes, or to taste
2 dashes of fish sauce
1. Heat up the sesame oil in a wok or large pan on high. Add the green chilies and then the onions along with the salt and freshly ground pepper. Cook until the onions gets just translucent.
2. Add the shrimp to the pan in a single layer so that they are not overlapping. Cook for a minute on one side. Add the minced garlic and flip the shrimp to cook for another minute.
3. Create an empty space in the middle of the pan by pushing the mixture to the outer edges of the pan. Add in the brown rice to the center and cook for about 30 seconds. Once the rice has been warmed up, mix everything together.
4. Again, create an empty space in the middle of the pan and crack an egg into it. Break the egg yolk up and scramble the egg in the pan, slowly adding in the mixture and mixing everything together. Cook for another minute so that everything mixes together well.
5. Pour in the sauce and mix well to coat everything. Add in the green onions (or parsley in my case) and give it another stir.
6. Plate up and add more green onions and sesame seeds for garnish.
Again, this comes together fast! I made a short video of the process however please excuse the shakiness of the video. I just got this new action tripod and it's a bit more difficult to use than I thought...I need to do some youTubing to find out the best way to use this in my cooking vids!
However, some people, myself included, are very visual learners so hopefully this video helps you. Keep in mind that in this video, I was making this for just one serving...the recipe above is for 2 servings.
Of course, you can easily substitute another protein for this and different veggies as well as different grains. Play around with it and you'll see - this is a super versatile meal and can be your best friend when you just need to get food on the table fast!