Veggie-Packed Fried Rice with Shrimp Recipe

3      Reviews by:    Phyllis James   Veggie-Packed Fried Rice with Shrimp Recipe uses shrimp, sesame oil, peas, carrots, Canadian bacon, bell pepper, egg, cauliflower, brown rice, garlic, ginger, scallions, soy sauce, and rice vinegar in creating this tasty shrimp fried rice recipe. Food Category:    Seafood Cuisine Origin:    Southern    Servings:2 Nutrition facts:459 calories15.1 grams fat Print Preview Rate This Recipe Prep Time:   10 Minutes Cook Time:   15 Minutes Total Time:   25 Minutes

INGREDIENTS

• Cooking spray
• 1/2 lb shrimp, large, peeled and deveined
• 1 tbsp sesame oil
• 1 pinch table salt
• 1 pinch black pepper
• 1 cup frozen peas and carrots
• 3 slices uncooked Canadian bacon, finely chopped
• 1 small bell pepper, seeded and finely chopped
• 1 egg, large, beaten
• 1 cup cauliflower florets
• 1 cup cooked brown rice
• 2 cloves garlic, finely chopped, about 2 tsp
• 2 tsp fresh ginger, finely chopped
• 6 medium scallions, thinly slice, white and green parts
• 2 tbsp soy sauce
• 1 tsp unseasoned rice vinegar
• 2 lime wedges, and/or sriracha, for serving (optional)

DIRECTIONS

• In a medium bowl, toss the shrimp with 1 tsp oil and season with the salt and black pepper. Coat a 12-inch nonstick skillet with cooking spray and heat on medium-high. Add the shrimp and cook until firm, 2 to 3 minutes. Transfer to a plate.
• In the same skillet, add the remaining 2 tsp oil and heat on medium-high. Add the peas and carrots, bacon, brown rice, and bell pepper and cook until tender, 3 to 4 minutes, stirring often. If the vegetables are sticking to the pan, add 1 tbsp water.
• Push the vegetables to one side of the skillet and add the egg to the empty side of the pan. Cook for 1 to 2 minutes, stirring occasionally to break up the egg. Stir in the cauliflower, garlic, ginger, and white scallion parts and cook for 2 minutes. Stir in the soy sauce, rice vinegar, and the shrimp with any accumulated juices. Cook until the flavors blend, 1 to 2 minutes, stirring often. Garnish with the green scallion parts. Serve with lime wedges and sriracha (if using).
• Serving size: 2 cups

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