I love Chinese food, but unfortunately I am not impressed by the local establishments. My opinion. It’s always laden with grease and extra sugars I don’t feel like being accountable for. When I got the hankering for Shrimp Fried Rice… I decided to whip up my own.
What Do You Need:
- 1 bag Green Giant Riced Vegetables (Cauliflower Medley)
- 1 Pound Medium Shrimp (Raw, Deveined)
- 1 Green Onion, Sliced
- 1 bag Fresh Green Beans
- 1/4 Cup Fresh Onion Diced
- 2 Tablespoons Low Sodium Soy Sauce
- 2 Tablespoons Sweet Chili Sauce
- 1 Tablespoon of Whole Grain Mustard
- 1/2 Teaspoon Ginger (x 2)
- 1 Clove Crushed Garlic
- 1 Tablespoon Coconut Oil (or EVOO)
Thaw shrimp completely if using frozen, rinse well and remove tails. Once they are done thawing, add Sweet Chili Sauce, Whole Grain Mustard and ginger toss to coat. Let these babies get to know each other while you cook the “rice”.
In a large skillet over medium high heat, add oil, garlic, and onion. Saute for about 2 minutes, when you can smell the garlic add in the Riced Vegetables. Allow the vegetables to hang out in the pan, stirring around for about 4 minutes. Add in Ginger and Soy Sauce, cook until absorbed into the rice. At the end of cooking… for the last minute you could add in scrambled eggs- I don’t like eggs in my rice. So no egg for me!
Put rice into meal prep containers or serving dish.
In that same skillet (rinse if necessary to remove and extra “rice”), throw in the shrimp, cook until opaque! Shrimp cook very quickly, so keep your eye on them. Serve on top of rice, top with green onion!
Cook the green beans in a large pot of boiling salted water- until bright green. I put a mesh drainer inside my large pot for easy removal. Shock them in some ice cold water, this ensures a bright green color! Sprinkle with Sea Salt and serve on the side!