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