Cake, Batter, and Bowl

Shrimp Fried Rice with Edamame, Corn, and Red Pepper Succotash

Main Dishes

I’m back from San Diego and it was quite the trip! I’m already looking forward to going through my pictures and posting a recap this weekend, but for now, all I want to do is curl up and go to sleep. For some reason I thought it would be a great idea to take the red-eye back to Boston on Sunday night so I’d be able to go into work on Monday. I can usually fall asleep anywhere, including planes, but there was turbulence the entire time and I didn’t get a wink of sleep at all! I’m not the best flyer to begin with because I get motion sick and a little nervous (my physics loving hubby always makes fun of my fear of mechanical failure), so you can imagine how much I enjoyed the flight. I was just exhausted by the time we landed at 7am and took a long nap before going to work, but I’m still tired today. I was actually in the mood to cook something tonight though after eating out for so many days in a row. So, here is a quick and healthy shrimp fried rice recipe that is filling enough to be a main dish.

I make this recipe all the time and it comes together in 20 minutes because the prep time just involves chopping up a few green onions and then adding frozen edamame, corn, and red peppers from my favorite Trader Joe’s  succotash mix. On nights I don’t want to get out the rice cooker, I make the 10 minute boil-in-a-bag Success brand brown rice to speed things along. I also like using precooked shrimp to save time (I always have a huge bag from Costco in the freezer because they are great to throw on salads). It was so nice to fill up on something homemade and nutritious after feeling bloated from so many restaurant meals loaded with salt! Don’t get me wrong, we had some amazing meals that have inspired a few recipe ideas, but there’s nothing better than returning home after a long trip!

Shrimp Fried Rice with Edamame, Corn, and Red Pepper Succotash
Printable Recipe

Ingredients:
1 tablespoon olive oil
4 green onions, chopped
1/2 bag Trader Joe’s frozen succotash
2 eggs
4 cups cooked brown rice
1/3 cup soy sauce
1 tablespoon toasted sesame oil
3 cups frozen precooked shrimp

Directions:
Heat olive oil over medium heat in a large skillet and sauté onions for 2 to 3 minutes or until soft. Add frozen succotash and heat for an additional minute or until thawed. Crack eggs into the pan and stir constantly until eggs are cooked through and scrambled. Add rice, soy sauce, sesame oil, and shrimp, and stir until all components are well mixed and the shrimp is warmed through.  Makes 4 servings.

Nutrition: 430 calories, 13.9g fat, 6.8g fiber, 30.3g protein per serving
Cost: $1.80 per serving

Roasted Butternut Squash and Spinach Penne Pasta

I’ve been looking forward to this week for awhile now, because I get to see my good friend Susie not once, but twice, in two different cities! Susie is one of my best friends from college. We initially bonded as partners in organic chemistry lab, where we amused...

Naan Flatbread with Curried Chickpeas and Edamame

I spent the first part of this week at a conference in Vermont with my lab mate Dave. The food at these things tends to be pretty mediocre, but we did have a delicious meal at American Flatbread in downtown Burlington (which was a super cute area!). Our flatbread was...

White Pizza with Sausage, Pancetta, Leeks, and Parmesan

Apolinaras and I recently celebrated our eighth wedding anniversary with a trip to Martha’s Vineyard over Memorial Day weekend! I really can’t believe it’s already been eight years. It was our last vacation before the baby arrives, so there was nothing on our agenda...

Chicken and Soba Romaine Salad with Thai Vinaigrette

If you happened to peek in my fridge last weekend, you would have known I was on a sugar high. Imagine tins of cupcakes and bowls of custard and ganache precariously balancing on trays of brownies, cheesecakes, and tarts. I've been hard at work creating recipes for...

Avocado Ranch Israeli Couscous Salad

I’m not a huge main dish salad fan. It seems like whenever I just have greens with veggies and protein for lunch, I end up with a grumbling tummy only a couple hours later. My outlook recently changed after a lab potluck though. Sima brought in a lovely spinach salad...

Five Spice Scallops over Sesame Spinach

I hope everyone had a wonderful Thanksgiving! We had seven adults at our celebration, including Shannon and her parents, and my good friend Geeti and her hubby Puneet and their cutie newborn son. Shannon and I split up the menu so we both ended up being quite relaxed...

Caramelized Shallot and Crispy Sage Macaroni and Cheese

Happy Halloween! We’re currently putting the final touches on Apolinaras’ costume and I’m hoping I can convince him to let me post a few pictures, but I don’t want to push my luck too much. I’m very excited that I even convinced him to dress up - this is only his...

Cheesy Caramelized Onion Tart with a Mashed Potato Crust

When I posted the recipe for my Fiesta Potato Pie a little over a year ago, I got a lot of comments about the fact that I used instant mashed potatoes to make the crust. I know, I know, I don’t normally buy instant mashed potatoes either, but I actually developed...