SHRIMP & EGG FRIED RICE
Shrimp & egg fried rice is easy to make and kidney-friendly! The beautiful natural colors from the shrimps, eggs and vegetables also make this dish perfect for a Christmas themed potluck! A great way to use up any leftover rice as well!
Nutrition facts: carrots, celery, onion, and green onion are all lower in potassium vegetables that anyone’s been advised to watch their potassium intake can enjoy this fried rice too!
<INGREDIENTS> ~6-7 servings
1 yellow onion, diced
1/2 pound carrots, diced
1/2 bunch of celery, diced
2-3 bulbs of green onion, chopped
1 pound shrimp, peeled and deveined
3 eggs, beaten
4 cups cooked rice
2 tablespoons low-sodium soy sauce
olive oil or vegetable oil
black pepper, to taste
a pinch of salt
<DIRECTIONS>
1. Pat the shrimps dry with paper towel, then season with a tiny pinch of salt and black pepper.
2. In a large sauté pan, heat cooking oil over medium heat until shimmering. Add the shrimps and sear both sides until pink, then transfer from the pan to a plate.
3. In the same pan, over medium heat, add beaten eggs, cook and scramble the eggs until no longer runny, then transfer from the pan to the plate of cooked shrimps.
4. In the same pan, add in cooking oil, over medium-high heat, add in diced celery, onion, and carrots, stir and cook, until the vegetables are tender, about 3 minutes.
5. Add in cooked rice, spread the rice evenly in the pan and cook for 1 to 2 minutes over medium-high heat without stirring and rice should sizzle.
6. Drizzle 2 tablespoons of low sodium soy sauce over the pan, then stir and mix, about 1-2 minutes.
7. Add cooked shrimps and eggs back into the pan, stir frequently, until all the ingredients are well combined and heated through, about 3-4 minutes.
8. Add in chopped green onion and black pepper to taste, stir more, until everything well combined. Serve!
Happy Eating! 🙂
If you make this recipe, take a picture and tag @lifeissweetwithem and hashtag it #lifeissweetwithem on Instagram, I’d love to see your creation!