Fried rice is a tried-and-true classic. But instead of taking out the greasy, unhealthy version, create a cleaner, more nutritious version right in your own kitchen.
Recipe and photo courtesy Angelina Papanikolaou at Baked Ambrosia
Makes 4 servings
- 2 Tbsp butter, unsalted
- 1 lb shrimp, clean & deveined
- 2 eggs, whisked
- 1 small white onion, diced
- 2 medium carrots, diced
- 1/2 cup frozen peas
- 3 cloves garlic, pressed
- 3 cups rice, cooked and chilled
- 4 Tbsp low sodium soy sauce
- 2 tsp oyster sauce (optional)
- Black pepper
- 1/2 tsp sesame oil
How to make it
Heat ½ Tbsp of butter over medium-low heat in a large skillet or wok. Add shrimp, and cook. Remove shrimp, and set aside.
Add another ½ Tbsp of butter to skillet. Once melted, cook eggs until scrambled. Remove, and set aside.
Add an additional ½ Tbsp butter and cook carrots and onions. Saute for about 5 minutes or until the veggies soften. Add peas, garlic, and pepper, and cook another minute.
Increase the heat to medium-high, and add the remaining butter. Once butter is melted, add the rice, soy sauce, and oyster sauce. Stir until combined.
Continue stirring 3-4 more minutes to fry the rice. Add in the shrimp and eggs. Stir to combine. Remove from heat, and stir in the sesame oil. Serve warm.