Fried rice is a tried-and-true classic. But instead of taking out the greasy, unhealthy version, create a cleaner, more nutritious version right in your own kitchen. Recipe and photo courtesy Angelina Papanikolaou at Baked Ambrosia
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Makes 4 servings
Prep time 10 min.
Cook time 15 min.
Ingredients
2 Tbsp butter, unsalted 1 lb shrimp, clean & deveined 2 eggs, whisked 1 small white onion, diced 2 medium carrots, diced 1/2 cup frozen peas 3 cloves garlic, pressed 3 cups rice, cooked and chilled 4 Tbsp low sodium soy sauce 2 tsp oyster sauce (optional) Black pepper 1/2 tsp sesame oil
How to make it
Heat ½ Tbsp of butter over medium-low heat in a large skillet or wok. Add shrimp, and cook. Remove shrimp, and set aside. Add another ½ Tbsp of butter to skillet. Once melted, cook eggs until scrambled. Remove, and set aside. Add an additional ½ Tbsp butter and cook carrots and onions. Saute for about 5 minutes or until the veggies soften. Add peas, garlic, and pepper, and cook another minute. Increase the heat to medium-high, and add the remaining butter. Once butter is melted, add the rice, soy sauce, and oyster sauce. Stir until combined. Continue stirring 3-4 more minutes to fry the rice. Add in the shrimp and eggs. Stir to combine. Remove from heat, and stir in the sesame oil. Serve warm.
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Fried rice is a tried-and-true classic. But instead of taking out the greasy, unhealthy version, create a cleaner, more nutritious version right in your own kitchen.
Recipe and photo courtesy Angelina Papanikolaou at Baked Ambrosia
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4 servings
Prep time 10 min.
Cook time 15 min.
Ingredients
2 Tbsp butter, unsalted 1 lb shrimp, clean & deveined 2 eggs, whisked 1 small white onion, diced 2 medium carrots, diced 1/2 cup frozen peas 3 cloves garlic, pressed 3 cups rice, cooked and chilled 4 Tbsp low sodium soy sauce 2 tsp oyster sauce (optional) Black pepper 1/2 tsp sesame oil
How to make it
Heat ½ Tbsp of butter over medium-low heat in a large skillet or wok. Add shrimp, and cook. Remove shrimp, and set aside. Add another ½ Tbsp of butter to skillet. Once melted, cook eggs until scrambled. Remove, and set aside. Add an additional ½ Tbsp butter and cook carrots and onions. Saute for about 5 minutes or until the veggies soften. Add peas, garlic, and pepper, and cook another minute. Increase the heat to medium-high, and add the remaining butter. Once butter is melted, add the rice, soy sauce, and oyster sauce. Stir until combined. Continue stirring 3-4 more minutes to fry the rice. Add in the shrimp and eggs. Stir to combine. Remove from heat, and stir in the sesame oil. Serve warm.
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Makes 4 servings
Prep time 10 min.
Cook time 15 min.
Ingredients
2 Tbsp butter, unsalted 1 lb shrimp, clean & deveined 2 eggs, whisked 1 small white onion, diced 2 medium carrots, diced 1/2 cup frozen peas 3 cloves garlic, pressed 3 cups rice, cooked and chilled 4 Tbsp low sodium soy sauce 2 tsp oyster sauce (optional) Black pepper 1/2 tsp sesame oil
How to make it
Heat ½ Tbsp of butter over medium-low heat in a large skillet or wok. Add shrimp, and cook. Remove shrimp, and set aside. Add another ½ Tbsp of butter to skillet. Once melted, cook eggs until scrambled. Remove, and set aside. Add an additional ½ Tbsp butter and cook carrots and onions. Saute for about 5 minutes or until the veggies soften. Add peas, garlic, and pepper, and cook another minute. Increase the heat to medium-high, and add the remaining butter. Once butter is melted, add the rice, soy sauce, and oyster sauce. Stir until combined. Continue stirring 3-4 more minutes to fry the rice. Add in the shrimp and eggs. Stir to combine. Remove from heat, and stir in the sesame oil. Serve warm.
Makes 4 servings
Prep time 10 min.
Cook time 15 min.
Prep time 10 min.
Cook time 15 min.
Prep time
10 min.
Cook time
15 min.
Ingredients
- 2 Tbsp butter, unsalted
- 1 lb shrimp, clean & deveined
- 2 eggs, whisked
- 1 small white onion, diced
- 2 medium carrots, diced
- 1/2 cup frozen peas
- 3 cloves garlic, pressed
- 3 cups rice, cooked and chilled
- 4 Tbsp low sodium soy sauce
- 2 tsp oyster sauce (optional)
- Black pepper
- 1/2 tsp sesame oil
How to make it
Heat ½ Tbsp of butter over medium-low heat in a large skillet or wok. Add shrimp, and cook. Remove shrimp, and set aside. Add another ½ Tbsp of butter to skillet. Once melted, cook eggs until scrambled. Remove, and set aside. Add an additional ½ Tbsp butter and cook carrots and onions. Saute for about 5 minutes or until the veggies soften. Add peas, garlic, and pepper, and cook another minute. Increase the heat to medium-high, and add the remaining butter. Once butter is melted, add the rice, soy sauce, and oyster sauce. Stir until combined. Continue stirring 3-4 more minutes to fry the rice. Add in the shrimp and eggs. Stir to combine. Remove from heat, and stir in the sesame oil. Serve warm.
Heat ½ Tbsp of butter over medium-low heat in a large skillet or wok. Add shrimp, and cook. Remove shrimp, and set aside.
Add another ½ Tbsp of butter to skillet. Once melted, cook eggs until scrambled. Remove, and set aside.
Add an additional ½ Tbsp butter and cook carrots and onions. Saute for about 5 minutes or until the veggies soften. Add peas, garlic, and pepper, and cook another minute.
Increase the heat to medium-high, and add the remaining butter. Once butter is melted, add the rice, soy sauce, and oyster sauce. Stir until combined.
Continue stirring 3-4 more minutes to fry the rice. Add in the shrimp and eggs. Stir to combine. Remove from heat, and stir in the sesame oil. Serve warm.
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