Shrimp and Scallop Stir-Fried Rice with Crispy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Shrimp and Scallop Stir-Fried Rice with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Shrimp and Scallop Stir-Fried Rice with Crispy Vegetables

Enjoy a vibrant stir-fry featuring tender shrimp and scallops perfectly seared and tossed with nutty brown rice and crisp, colorful vegetables. A dash of sesame oil and light seasoning ties it all together for a satisfying savory meal.

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NUTRITION

381kcal
Protein
39.7g
Fat
7.7g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

3 ounces Shrimp

3 ounces Scallops

1/2 cup cooked Brown Rice

1/2 cup Mixed Vegetables

1 teaspoon Sesame Oil

1 tablespoon Low-Sodium Soy Sauce

1 clove Garlic

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PREPARATION

  • 1

    Prep the seafood by patting dry the shrimp and scallops. Mince the garlic and slice the vegetables if needed.

  • 2

    Heat a non-stick wok or large skillet over medium-high heat and add the sesame oil.

  • 3

    Sauté the minced garlic for about 30 seconds until fragrant. Add the scallops and shrimp, cooking them for about 2 minutes on each side until they are just opaque.

  • 4

    Add the mixed vegetables to the pan and stir-fry for another 2 minutes until they begin to soften but still retain crunch.

  • 5

    Stir in the pre-cooked brown rice and drizzle the low-sodium soy sauce over the ingredients. Toss well to combine and heat through for an additional 1-2 minutes.

  • 6

    Taste and adjust seasoning if necessary before serving immediately.

Shrimp and Scallop Stir-Fried Rice with Crispy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Shrimp and Scallop Stir-Fried Rice with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Shrimp and Scallop Stir-Fried Rice with Crispy Vegetables

Enjoy a vibrant stir-fry featuring tender shrimp and scallops perfectly seared and tossed with nutty brown rice and crisp, colorful vegetables. A dash of sesame oil and light seasoning ties it all together for a satisfying savory meal.

NUTRITION

381kcal
Protein
39.7g
Fat
7.7g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

3 ounces Shrimp

3 ounces Scallops

1/2 cup cooked Brown Rice

1/2 cup Mixed Vegetables

1 teaspoon Sesame Oil

1 tablespoon Low-Sodium Soy Sauce

1 clove Garlic

PREPARATION

  • 1

    Prep the seafood by patting dry the shrimp and scallops. Mince the garlic and slice the vegetables if needed.

  • 2

    Heat a non-stick wok or large skillet over medium-high heat and add the sesame oil.

  • 3

    Sauté the minced garlic for about 30 seconds until fragrant. Add the scallops and shrimp, cooking them for about 2 minutes on each side until they are just opaque.

  • 4

    Add the mixed vegetables to the pan and stir-fry for another 2 minutes until they begin to soften but still retain crunch.

  • 5

    Stir in the pre-cooked brown rice and drizzle the low-sodium soy sauce over the ingredients. Toss well to combine and heat through for an additional 1-2 minutes.

  • 6

    Taste and adjust seasoning if necessary before serving immediately.