Recipe: Shrimp Fried Rice

I love shrimp fried rice…it’s my classic go-to when we order Chinese take-out…that was until I found this recipe. Now when we want Chinese food, I whip up my own shrimp fried rice in a much healthier form!

(This pairs nicely with homemade Chicken Egg Rolls…I’ll be sharing those soon!)

Shrimp Fried Rice

Shrimp Fried Rice

Ingredients:

  • 3 tbsp butter, divided (I use I Can’t Believe it’s Not Butter)
  • 1 small onion, diced
  • 1/2 cup frozen corn
  • 1/2cup frozen peas
  • 2 or 3 cloves of garlic, minced
  • 1 bag medium shrimp (thawed and peeled)
  • salt and pepper (to taste)
  • 4 cups chilled rice (I use 3 cups brown, 1 cup white. It’s also best to make this the night before and keep in the fridge until you’re ready to use – it adds the extra sizzle in the pan)
  • 3 green onions, thinly sliced
  • 3-4 tbsp Soy sauce, I use low-sodium
  • 1 tsp. sesame oil

Directions:

  1. Heat 1 tbsp of butter in pan until melted. Add garlic, onion, peas, and corn.Saute for about 3 minutes over medium heat.
  2. Add additional 1 tbsp of butter and add raw shrimp. Season with salt and pepper to taste. Saute until shrimp are cooked & pink (Generally 7-10 minutes).
  3. Adjust heat to high, and add the last tbsp of butter, stir until melted. Immediately add the rice, green onion, soy sauce, and sesame oil. Continue cooking for approximately 5-7 minutes to fry the rice. Mix all ingredients well. Remove from heat.

Enjoy!!

(This recipe was adapted from GimmeSomeOven.com)
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Recipe: Sweet Potato Stacks

I promise every post won’t be a recipe…but for now…enjoy these beauties! I found them on emilybites.com and they do not disappoint! Any Weight Watcher viewers? These gems are only 5 SP (smart points) each. They are definitely worth giving a try! I promise you won’t be disappointed.

-Samantha

Sweet Potato Casserole Stacks

Sweet Potato Stacks

Ingredients:

  • 2 Sweet Potatoes, sliced very thin
  • 2 tablespoons canola oil
  • 2 ½ tablespoons light butter, melted and divided
  • 2 tablespoons lite breakfast syrup (I used Aunt Jemima Lite Syrup)
  • ½ teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 tablespoon flour
  • 5 teaspoons brown sugar
  • 5 teaspoons chopped pecans

Directions:

  1. Preheat the oven to 375°. Spray a muffin tin with cooking spray and set aside.
  2. If not already done, slice the sweet potatoes very thin.
  3. In a small bowl, mix the oil with one tablespoon of the butter. Add in the syrup and vanilla. Mix well.
  4. Place the sliced sweet potatoes in a large bowl. Pour syrup mixture over top. Stir and toss slices until they are coated with the mixture.
  5. Stack the sweet potatoes in the muffin tin. (I found I could fit 5-6 slices per muffin).
  6. In another small bowl, combine all remaining ingredients (remaining butter, salt, flour, brown sugar and chopped pecans). Stir together until well blended.
  7. Divide the mixture over top of the sweet potatoes.
  8. Place the stacks in the oven and bake for approximately 45 minutes until the stacks are fully cooked.
  9. Let sit for 3-5 minutes before serving.

Enjoy!!