Shrimp and Vegetable Fried Rice

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

Shrimp and Vegetable Fried Rice

YOUR SOLIN GENERATED RECIPE

Shrimp and Vegetable Fried Rice

Succulent shrimp and crisp vegetables stir-fried with nutty brown rice and savory coconut aminos for a vibrant, protein-packed meal that delivers a satisfying crunch.

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NUTRITION

491kcal
Protein
53.5g
Fat
12.8g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

7 oz raw shrimp, peeled and deveined

1 large egg

0.5 cup cooked brown rice

0.5 cup frozen peas and carrots

2 whole green onions

1 clove garlic

0.5 tsp fresh ginger, minced

1 tsp toasted sesame oil

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Heat a large skillet or wok over medium-high heat with half of the toasted sesame oil.

  • 2

    Season the shrimp with sea salt and black pepper, then sear in the pan until pink and opaque, about 2 minutes per side.

  • 3

    Remove the shrimp from the pan and set aside.

  • 4

    Whisk the egg in a small bowl and pour into the hot skillet, scrambling quickly until just set, then remove and set aside.

  • 5

    Add the remaining sesame oil to the pan along with the minced garlic, ginger, and the white parts of the sliced green onions, sautéing until fragrant.

  • 6

    Toss in the frozen peas and carrots and the cooked brown rice, pressing the rice down to let it crisp slightly for 3 minutes.

  • 7

    Return the cooked shrimp and scrambled egg to the skillet, drizzle with coconut aminos, and toss everything together until well combined and heated through.

  • 8

    Garnish with the sliced green onion tops and serve immediately.

Shrimp and Vegetable Fried Rice

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

Shrimp and Vegetable Fried Rice

YOUR SOLIN GENERATED RECIPE

Shrimp and Vegetable Fried Rice

Succulent shrimp and crisp vegetables stir-fried with nutty brown rice and savory coconut aminos for a vibrant, protein-packed meal that delivers a satisfying crunch.

NUTRITION

491kcal
Protein
53.5g
Fat
12.8g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

7 oz raw shrimp, peeled and deveined

1 large egg

0.5 cup cooked brown rice

0.5 cup frozen peas and carrots

2 whole green onions

1 clove garlic

0.5 tsp fresh ginger, minced

1 tsp toasted sesame oil

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Heat a large skillet or wok over medium-high heat with half of the toasted sesame oil.

  • 2

    Season the shrimp with sea salt and black pepper, then sear in the pan until pink and opaque, about 2 minutes per side.

  • 3

    Remove the shrimp from the pan and set aside.

  • 4

    Whisk the egg in a small bowl and pour into the hot skillet, scrambling quickly until just set, then remove and set aside.

  • 5

    Add the remaining sesame oil to the pan along with the minced garlic, ginger, and the white parts of the sliced green onions, sautéing until fragrant.

  • 6

    Toss in the frozen peas and carrots and the cooked brown rice, pressing the rice down to let it crisp slightly for 3 minutes.

  • 7

    Return the cooked shrimp and scrambled egg to the skillet, drizzle with coconut aminos, and toss everything together until well combined and heated through.

  • 8

    Garnish with the sliced green onion tops and serve immediately.