A light and flavorful twist on classic fried rice, packed with shrimp, vegetables, and wholesome ingredients.

Scale

2 cups cooked brown rice (or white rice), chilled

300 grams raw shrimp, peeled and deveined

2 tablespoons olive oil

2 cloves garlic, minced

1 small onion (100 grams), chopped

1 cup mixed vegetables (150 grams)

2 large eggs

2 tablespoons low-sodium soy sauce

1 teaspoon sesame oil

1 teaspoon grated ginger

2 green onions

1/2 teaspoon black pepper

1/4 teaspoon salt

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Heat 1 tablespoon olive oil and cook shrimp for 2–3 minutes. Remove and set aside.

Add remaining oil and sauté onion, garlic, and ginger.

Add vegetables and cook until tender.

Push to the side and scramble eggs.

Add chilled rice and mix well.

Stir in soy sauce, sesame oil, salt, and pepper.

Return shrimp and cook for 2 minutes.

Add green onions, mix, and serve.

Use cold rice for best texture. Adjust seasoning to taste. Add extra vegetables for more nutrition.