Fried rice is a great way to use up leftover produce. It is traditionally made with white rice but can be made with brown rice for a nuttier flavor, texture, and more fiber. Try it with shrimp or any protein you prefer!

Serving size: 2 cups

Yield: 4 servings

Ingredients

• 4 cups cooked brown rice
• 4 eggs, beaten
• 3 tablespoons olive oil
• 8 oz shrimp, shelled and deveined
• 1 cup onion, diced
• 2 garlic cloves, minced
• 1 cup broccolini, chopped (or broccoli)
• 1 cup carrot, diced (fresh or frozen)
• 1 cup green beans, chopped (fresh or frozen)
• 1 tablespoon oyster sauce or soy sauce
• Pinch of salt and pepper
• 2 green onions, chopped
• Pinch of sesame seeds for garnish

Directions

1. Mix cooked rice with beaten eggs
2. Chop all vegetables, set aside
3. Heat wok/pan and add in 1 tablespoon olive oil
4. Add in shrimp and saute over medium heat until shrimp is cooked through. Set shrimp aside
5. Add remaining oil to wok/pan
6. Add in onion and garlic, saute over medium heat until softened and fragrant
7. Add in broccolini, carrot, and green beans. Saute for another 30 seconds
8. Add in rice-egg mixture, stir fry the rice and loosen up any clumps
9. Add in cooked shrimp
10. Add in salt, pepper, and oyster sauce. Taste and adjust seasoning as needed
11. Mix in chopped green onions
12. Garnish with more green onions, sesame seeds

Nutrition information

Calories – 450 kcal
Total fat – 15 g
Saturated fat – 3 g
Cholesterol – 185 mg
Sugars – 5 g
Protein – 22  g
Total carbohydrates – 58 g
Dietary Fiber – 7 g
Sodium – 350 mg
Added Sugars – 0 g

For more delicious recipes, nutrition tips, and cooking and nutrition classes, contact the Kendall Reagan Nutrition Center at (970) 495-5916 or see the KRNC website.

More health tips are also available at the College of Health and Human Sciences Pinterest board. Lastly, don’t forget to sign up for the KRNC monthly newsletter!