Veggie-Packed Fried Rice (With Paleo Option)

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Forgive me on the photo- it was on a weekday and it was rainy! It’s not the best, but it still gets the point across. Anyway- this is a good go-to when you want something that has a lot of vegetables and is quite quick to make!

A couple of ways I made this work for dinners for the week: I prepped all of the veggies and rice on Sunday, but waited on the egg or shrimp. Then right before serving, I cooked the shrimp (1/2 pound a time for 2 servings), scrambled the egg, and took my prepped veggies and rice, dumped them into a hot saute pan to cook (see detailed directions below). This helped give it that fresh, just made taste and preserved the quality of egg and shrimp, while still making it easy to make within 10 minutes on a weekday when I’m hangry and need food ASAP!

Veggie-Packed Fried Rice (With Paleo Option!)
Makes 8 servings

  • 1 bag frozen peas, defrosted

  • 2 head broccoli, cut into small florets (I cut them even smaller than I normally do- just half the size of bitesize)

  • 4 carrots, diced

  • 1 pint mushrooms, sliced

  • 2 pounds frozen shrimp, defrosted (can also sub with chicken)

  • 2 tablespoons ghee, butter, or oil (use about 1/2-1 teaspoon each time you saute 1/4 pound shrimp)

  • 4 eggs (1 egg per 2 servings- see note above)

  • cooked brown rice or cauliflower rice *see note (I cooked 2 cups dry brown rice)

  • low sodium soy sauce, to taste

  • sesame oil, to taste

*Note- There is not a specific quantity on the amount of rice, because it really depends on what YOU want the veggie-rice ratio to be. When I did this, I gave Matt a lot more brown rice (about 1 cup) and gave myself about 1/2 cup serving of cauliflower rice and 1/4 cup brown rice for each one. It’s really up to you!

Heat a large saute pan over medium heat and spray or add in oil. Once hot, add in peas, broccoli, carrots, and mushrooms. Saute until broccoli is bright green, mushrooms are browning, and carrots are softening just slightly, about 5 minutes. If prepping for the week, stop here and put this in a closed air-tight container to use later or divide into individual containers. If not, remove and set aside.

Right Before Serving: Add ghee, butter, or oil to pan over medium heat. I found that the ghee added some great flavor to the shrimp, since there aren’t that many seasonings going on here. Once the pan is hot, add in shrimp- it should sizzle right away. Watch shrimp closely- they can overcook relatively quickly. Once the shrimp is pink on one side, about 3 minutes, flip and continue to cook until pink all the way through, about 1-2 more minutes. Set shrimp aside.

Scramble egg(s) to your liking in the same pan. Then add back in veggies, rice, and shrimp. Generously drizzle with soy sauce and sesame oil to your liking. Serve immediately.

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