Shrimp Fried Rice
Baked Vegetable Egg Rolls
Ingredients
- 2 (8.5-oz) pouches microwavable basmati rice
- 3 large eggs, lightly beaten
- 3 Tbsp olive oil, divided
- 1½ lb peeled and deveined, large raw shrimp
- 2 (10.8-oz) pkg frozen Asian mixed vegetables
- 3 Tbsp soy sauce
Instructions
- Microwave rice according to package directions.
- Cook eggs in 1 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 1 Tbsp hot oil in skillet over medium heat until pink and firm; remove from skillet, and keep warm.
- Cook rice in 1 Tbsp hot oil in skillet, stirring occasionally, until rice is slightly browned.
- Meanwhile, microwave vegetables according to package directions.
- Stir soy sauce, scrambled eggs, shrimp, and vegetables into rice mixture; cook 2 minutes or until thoroughly heated.
Side Dish Ingredients
- 2 (5-ct) pkg refrigerated vegetable egg rolls
Side Dish Instructions
- Bake egg rolls according to package directions.
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