A very delicious restaurant style fried rice recipe which I decided to adapt for a healthier version. I also tried to make it as easy as possible and made it one pan. It turned out to be a perfect finger food for my toddlers. R
They both loved the rice and vegetable combo and were trying to dig more shrimp chunks.
Preparation time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Yield: 4-6 servings
Ingredients:
- 3 cups brown and black rice mix, previously cooked and chilled (for 1 cup of brown and black rice use 6-10 cups of water and throw the excess water when rice is cooked to decrease the arsenic level in rice according to FDA/AAP)
- 1/2 Tablespoon coconut or any other oil
- 1/4 teaspoon ginger, minced
- 2 medium carrots, chopped
- 1/2 cup frozen peas
- ¼ cup green onions, chopped
- 1 carrot, grated or chopped
- ½ cup frozen corn
- 2 eggs, whisked
- 1/2 lbs shrimp, cleaned, deveined and chopped
- 1 Tablespoon low sodium soy sauce* or 1 lemon, juiced
- Salt and pepper to taste (I didntadd salt bused soy sauce)
For the dressing:
- 1 Tablespoon soy sauce* or 1 lemon, juiced
Instructions:
Heat the oil in a large saucepan over medium low heat. Add the white parts of onions , carrots and saute for a few minutes. Add the peas, corn and continue to cook for two more minutes. In a corner of a pan add the eggs and scramble. Add the shrimp to another corner and continue to cook for another two minutes. Mix, add the soy sauce and green onions right before serving.
Feel free to experiment with the healthier alternatives of soy sauce to avoid excess use of salt (especially for younger kids:
- Low sodium soy sauce
- Tamari sauce. Use tamari sauce for equal parts of soy sauce
- Coconut Aminos. The sauce is made from “sap”-coconut blossom nectarfrom coconut palm. It has 73 percent less sodium than soy sauce
- Use the spices you prefer instead of soy sauce
- I like to use lemon juice for the different but tasty alternative
