What’s for Lunch? Recipe Makeover – Shrimp Fried Rice

I’m not sure if I ever mentioned this before but I’m a sucker for Chinese food. Every day when I go to order my lunch at work (which most days I get a soup or salad, like today) I always hover around the thought of ordering some salty, greasy fast food from one of the Chinese places listed. It’s a weakness, what can I say? My fav order is a crispy, delicious egg roll and a heaping order of shrimp fried rice…

I still get cravings but since I’m trying to eat healthy and live a lifestyle that’s better for my body I find myself fighting the urge to indulge in all the greasy goodness that is takeout Chinese food. So I tinkered around with a regular recipe of fried rice to give it a much needed makeover. Still delicious and full of flavor, I promise it won’t disappoint.

Tip: If you’ve never cooked in a wok everything cooks extremely fast so you have to have all of your ingredients prepared and ready to be thrown in.

Healthier Shrimp Fried Rice
Serves: 4  

Ingredients

1/2 lb shrimp, raw, deveined
2  cups water
1 cup long-grain white rice
1 teaspoon salt
5 tablespoons grapeseed oil  (because it’s lower in calories)
2 large eggs, beaten to blend
1 Tbsp minced garlic
1/2 medium onion, medium dice
1 can sliced water chestnuts
2 small carrots, peeled and finely diced
2 cups broccoli florets, cut into bite -size pieces
1/3 cup reduced-sodium soy sauce
1 tsp toasted sesame oil

Preparation

Combine the water, rice, and 1 teaspoon of salt in a pot and cook until the rice is tender and water is absorbed. Transfer the steamed rice to a baking sheet to cool to room temperature. 

Heat a large wok over medium-high heat and swirl in 1 Tbspof grapeseed oil to the wok, tilt to coat.

Add the eggs and quickly stir until just cooked, about 30 seconds. Remove the eggs from the wok and set aside on a plate.

Heat another Tbsp of grapeseed oil add the shrimp and cook for 2-3 minutes. Remove shrimp from wok and set aside on another plate.

Heat 3 tablespoons of grapeseed oil in the wok over medium-high heat. Add the onions and let cook 1 minute then add garlic. Cook for another 30 seconds and add the carrots & broccoli to the wok and stir fry for 4-5 minutes. 

 Add the cold rice, water chestnuts & shrimp and stir fry for 2 minutes or until heated through. 

Add the soy sauce and sesame oil and continue to stir fry for 1 minute. Stir in the eggs. 

Transfer to bowls & serve!

Have you ever tried making a “healthier” version of your favorite fast food meals? What’s your fast food weakness you just can’t live without?