Shrimp and Vegetable Rice Stir-Fry

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

Shrimp and Vegetable Rice Stir-Fry

YOUR SOLIN GENERATED RECIPE

Shrimp and Vegetable Rice Stir-Fry

Enjoy a light yet satisfying stir-fry featuring succulent shrimp, fluffy rice, and crisp carrots, all brought together with a savory blend of eggs and aromatic seasonings. This dish balances textures and flavors for a delightful dinner that's both nourishing and delicious.

Try 7 days free, then $12.99 / mo.

NUTRITION

500kcal
Protein
46.6g
Fat
16.9g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Shrimp

2 large Eggs

1/2 cup Cooked White Rice

1 medium Carrot

1 teaspoon Olive Oil

2 cloves Garlic

1 small Onion

1 tablespoon Low Sodium Soy Sauce

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Prepare ingredients by peeling and deveining the shrimp, chopping the carrot into thin matchsticks, mincing the garlic, and slicing the small onion into thin strips.

  • 2

    In a wok or large skillet, heat the olive oil over medium-high heat.

  • 3

    Sauté the garlic and onion until fragrant and lightly translucent.

  • 4

    Add the shrimp to the wok and stir-fry until they turn pink and are nearly cooked through, about 2-3 minutes.

  • 5

    Push the shrimp and vegetables to one side of the pan and crack in the eggs. Scramble them gently until just set, then mix with the rest of the ingredients.

  • 6

    Stir in the cooked white rice and carrot matchsticks, then drizzle with low sodium soy sauce. Toss everything together until well combined and heated through, about 2 minutes.

  • 7

    Taste and adjust seasonings if needed. Serve hot and enjoy your balanced shrimp and vegetable stir-fry.

Shrimp and Vegetable Rice Stir-Fry

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

Shrimp and Vegetable Rice Stir-Fry

YOUR SOLIN GENERATED RECIPE

Shrimp and Vegetable Rice Stir-Fry

Enjoy a light yet satisfying stir-fry featuring succulent shrimp, fluffy rice, and crisp carrots, all brought together with a savory blend of eggs and aromatic seasonings. This dish balances textures and flavors for a delightful dinner that's both nourishing and delicious.

NUTRITION

500kcal
Protein
46.6g
Fat
16.9g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Shrimp

2 large Eggs

1/2 cup Cooked White Rice

1 medium Carrot

1 teaspoon Olive Oil

2 cloves Garlic

1 small Onion

1 tablespoon Low Sodium Soy Sauce

PREPARATION

  • 1

    Prepare ingredients by peeling and deveining the shrimp, chopping the carrot into thin matchsticks, mincing the garlic, and slicing the small onion into thin strips.

  • 2

    In a wok or large skillet, heat the olive oil over medium-high heat.

  • 3

    Sauté the garlic and onion until fragrant and lightly translucent.

  • 4

    Add the shrimp to the wok and stir-fry until they turn pink and are nearly cooked through, about 2-3 minutes.

  • 5

    Push the shrimp and vegetables to one side of the pan and crack in the eggs. Scramble them gently until just set, then mix with the rest of the ingredients.

  • 6

    Stir in the cooked white rice and carrot matchsticks, then drizzle with low sodium soy sauce. Toss everything together until well combined and heated through, about 2 minutes.

  • 7

    Taste and adjust seasonings if needed. Serve hot and enjoy your balanced shrimp and vegetable stir-fry.