Shrimp and Vegetable Fried Rice

 

Every so often you need a dish like this.  It has it all, protein, grains, vegetables, and it is a bit better that you are going to get in a restaurant.  I love brown rice and this is a great way to work that into the diet.  This was adapted from Simply Scratch's recipe for Easy Vegetable Fried Brown Rice with Egg and came out very good.  It also reheated very nicely, so you can enjoy this down the road as leftovers.  I have been thinking that I wanted to make this soon, so I dug through my notes and wanted to get this posted.  I could have used a better picture.  Oh well - at least it tasted good!

Ingredients (3-4 servings)

2 tbsp Canola oil, divided (or light vegetable oil)
1 tsp Sesame oil
1 lbs Shrimp (any size - peeled and deveined)

2 tsp Garlic, chopped (or cloves)

1/2 cup Onion, chopped

8 oz can Water chestnuts, sliced

3 cups Peas and carrots (frozen) - adjust to taste

2 large Eggs

3 cups Rice, cooked (any type will work here)

4 tbsp Soy sauce (low sodium works well here)

Directions

1. Heat 1 tbsp canola oil and sesame oil in a large skillet or wok over medium-high heat. Add shrimp and garlic.  Saute for 3-5 minutes, stirring continually.  Remove when cooked (pink through), remove to a bowl (with any liquids that accumulated).

2. Add remaining 1 tbsp canola oil to the wok.  Add onions and water chestnuts.  Saute for 2 minutes.

3. Add peas and carrots.  Saute for 3-4 minutes.

4. Push the contents of the wok to the side.  Add two eggs and scramble them into the vegetable mixture.  Saute for 2 minutes.

5. Add rice and soy sauce to the wok.  Mix thoroughly and saute for 1-2 minutes.

6. Add shrimp and any collected liquid.  Saute for 1-2 minutes.

Enjoy!