Shrimp Fried Rice
Caramelized Pineapple with Coconut
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
- Microwave rice according to package directions.
- 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.
- Cook shrimp in ½ Tbsp hot oil in skillet over medium heat until pink and firm; remove from skillet, and keep warm.
- Cook rice, green onions, and red pepper in ½ Tbsp hot oil in skillet, stirring occasionally, until rice is slightly browned.
- Meanwhile, microwave vegetables according to package directions.
- 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
- Cut pineapple into 1-inch rings; pat dry with paper towels.
- 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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