Shrimp Fried Rice 🍤🍚🥢

The shrimp from Costco is awesome, and so is the 5lb bag of short grain brown rice that somehow only costs about $12. This recipe is inspired by these lovely shopping finds, and a desire to incorporate more eggs into my diet (getting choline woohoo!). My husband and I had fun cooking this together. ☺️

Ingredients

• 360g cooked brown rice, 445kcal

• 16oz Kirkland Signature, Wild Argentine Red Shrimp, Raw, Tail-Off, 320kcal

• 3 eggs, 210kcal

• 1 12oz bag frozen peas and carrots, 200kcal

• 5g olive oil, 45kcal

• 10g ginger paste, 20kcal

• 10g garlic paste, 20kcal

• 3tbs Teriyaki sauce, 30kcal

• 3tbs Soy sauce, 45kcal

• McCormick, All Purpose Seasoning, Himalayan Pink Salt, Black Pepper, and Garlic

• Chopped green onion (optional)

• Toasted sesame seeds (optional)

Instructions

1. Measure out and thaw your shrimp. I like to quick thaw it under cold water in a collander (bag says not to do that, but it turns out fine) until the shrimp are soft.

2. Whisk 3 eggs in a bowl or container of some sort and set aside.

3. Pat the shrimp dry and season it with McCormick, All Purpose Seasoning, Himalayan Pink Salt, Black Pepper, and Garlic.

4. Heat 5g of oil, 5g garlic paste (about 1-2 small squeezes), and 5g garlic paste (about 1-2 small squeezes) over medium high heat until you hear everything start to sizzle.

5. Add the shrimp to the hot pan and cook for 1-2 minutes on each side. Shrimp is done when it looks white instead of transluscent. It will go back into the pan later, so don't worry about undercooking it.

6. Take the shrimp out of the pan and set it aside.

7. Add your rice to the pan and coat it with the remaining oil. You can reduce the heat slightly if it seems the pan is overly excited.

8. Add the frozen mixed vegetables and let them incorporate for 2-3 minutes to get them to start melting.

9. Drizzle teriyaki and soy sauce over the rice vegetable mixture, and stir everything so it is evenly coated.

10. Create a hole in the middle of the rice and vegetables, and add the whisked eggs. Cook the eggs on their own until they start to scramble. You will use a rubber spatula to push them around as they scramble.

11. When the eggs are semi-scrambled and semi-wet, mix them into the rice and vegetables.

12. Add the shrimp back, and incorporate them into the mixture. Once it's all mixed, shut off the heat and get ready to serve or store.

13. Top with chopped green onions and roasted sesame seeds for garnish, or enjoy as is.

Nutrition Information (Makes 4 servings)*

Full Recipe: 1340kcal, 118g protein, 128g carb, 29g fat

Per Serving: 335kcal, 29g protein, 32g carb, 7g fat

*Please double check these values if precision is important to you. Green onions and sesame seeds not included in calculations.

Inspiration Recipe

-https://healthyfitnessmeals.com/easy-shrimp-fried-rice/#wprm-recipe-container-61147