Shrimp and Vegetable Fried Rice a healthy meal that’s ready in a flash!
When it rains, it pours. Or so the saying goes. And, just let me tell you it’s been pouring lately. So crazy busy. That’s just life with children, I suppose.
How do you make good, nutritious food practically on-the-go? I’m talking without frequenting the drive-thru every day.
I refuse the drive-thru every day, although the boys would love it, I’m sure. Besides, nearly 80 percent of Americans fail to consume the recommended amounts of fruit and almost 90 percent fail to meet dietary recommendations for vegetables. I don’t want me or them to fall in those stats.
This is one of those easy meals to put together. It’s one where you kind of clean out of the fridge or freezer. I try to keep my freezer stocked just for times when I haven’t gotten to the grocery store. Refer to my pantry staples and you will have everything you need for a zombie apocalypse or at the least a couple of meals then you’re
too lazy to busy to go to the store. The good thing about keeping my freezer stocked
I especially hate getting ready to make a recipe and don’t have everything I need or that my fruits or vegetables have passed their prime. With frozen fruits and veggies, you don’t have to worry about this. Then, they’re almost always cheaper and when you’re cooking as much as I do that makes a big difference. So for me, they’re a convenient, affordable and nutritious option.
And, seriously, I’m not just telling you that unfounded. The University of California, Davis, in partnership with the Frozen Food Foundation, conducted a study that revealed that frozen fruits and vegetables are most often (or generally) nutritionally equal to – and in some cases better than – their fresh counterparts. For the study each fruit and vegetable was analyzed under the following conditions: frozen (analyzed within 24 hours of harvest and after 10 and 90 days of storage in a freezer) and fresh-stored (analyzed within 24 hours of harvest and after three and 10 days of storage in a refrigerator).
Therefore, I used frozen veggies in my clean-out-the-fridge-get-dinner-on-the-table-fast meal, they’re my best friend. #bff
In the recipe directions, I put prep time is 20 minutes and really that’s a stretch especially if you buy shrimp that’s already been shelled. Prep time is much less. Cook time also only takes about 6 minutes. Anyway, this is a quick recipe and goes from freezer to table in less than 20 minutes.
Shrimp and Vegetable Fried Rice
- 1/4 cup soy sauce I used light
- 1 tablespoon honey
- 1 tablespoon rice wine vinegar
- 1/2 tablespoon cornstarch
- 1/8 teaspoon red pepper flakes
- 1 pound shrimp shelled and deveined
- 1 and 1/2 cup vegetable mix. I used frozen peas corn and carrots
- 1 egg
- 2 tablespoon vegetable oil
- 2 cup rice already cooked*
- In a small bowl, combine soy, honey, vinegar, corn starch and pepper flakes. Whisk to combine.
- Heat a large skillet on high. When pan is hot add oil. When oil is hot add vegetables.
- Stir 1 to 1 and 1/2 minutes.
- Reduce heat to medium.
- Add Shrimp, cook and stir one minute.
- Add rice and egg. Stir and cook until rice is heated and egg is cooked.
- Remove from heat. Add half of the Sauce, stir to combine.
- Serve remaining sauce at table for those who want more.
- Serve immediately.