Shrimp Fried Rice

Caramelized Pineapple with Coconut
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Ingredients

  • 1 (8.5-oz) pouch microwavable brown basmati rice
  • 1 large egg, lightly beaten
  • 1½ Tbsp olive oil, divided
  • ¾ lb peeled and deveined, large shrimp
  • 2 green onions, sliced
  • ⅛ tsp crushed red pepper
  • 1 (10.8-oz) pkg frozen Asian mixed vegetables (such as Birds Eye Steamfresh)
  • 1½ Tbsp low-sodium soy sauce

Instructions

  1. Microwave rice according to package directions.
  2. Cook egg in ½ Tbsp hot oil in a large wok or skillet over medium heat, stirring occasionally, until set; remove from skillet, and keep warm.
  3. Cook shrimp in ½ Tbsp hot oil in skillet over medium heat until pink and firm; remove from skillet, and keep warm.
  4. Cook rice, green onions, and red pepper in ½ Tbsp hot oil in skillet, stirring occasionally, until rice is slightly browned.
  5. Meanwhile, microwave vegetables according to package directions.
  6. Stir soy sauce, scrambled egg, shrimp, and vegetables into rice mixture; cook 2 minutes or until thoroughly heated.

Side Dish Ingredients

  • ½ (16-oz) container cored pineapple
  • 1 Tbsp butter
  • 2 Tbsp unsweetened flaked coconut

Side Dish Instructions

  1. Cut pineapple into 1-inch rings; pat dry with paper towels.
  2. Melt butter in a large skillet over medium-high heat; add pineapple, and cook 2 to 4 minutes per side or until browned. Sprinkle with coconut before serving.

Nutritional Information

Main Side Total
Servings 3 3
Calories
349
88
437
Fat (g) 14 6 20
Sat. Fat (g) 2 4 6
Protein (g) 23 1 24
Carb (g) 33 11 44
Fiber (g) 4 1 5
Sodium (mg) 951 32 983

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