Shrimp Fried Rice

I am not  a huge fried rice person. When we get Chinese food and my meal comes with fried rice I always substitute white or brown rice. However, for some reason a few weeks ago I had a craving for chicken fried rice so I ordered some when we got take out. I seriously let out a huge exhale as I took the first bite- why had I been denying myself the deliciousness that is fried rice?! I still think of it as a main course, and not a side dish, so I will probably continue to substitute white/brown rice with take out, but for an entree I am a fan!

One thing about fried rice that makes me cringe is the calorie count. Yikes. It's high. So when the craving stuck again recently I decided to try my hand at making is at home. I have made it before but I wasn't sold on that recipe so I tried a new one. This one here is a winner! I would consider this my new go-to recipe for fried rice. I can't wait to try it again with chicken! So stinking good!

And lastly, a giant THANK YOU to my wonderful, supportive, fabulous, loving husband who knew how desperately I wanted to improve the photography on here and surprised me with the lighting I needed to improve my pictures. You are my everything. 

Source: Adapted from Weightwatchers.com

Ingredients:

3 egg whites

2 tsp. canola oil

4 medium scallions, chopped

3/4 cup frozen peas

3/4 cup carrots, diced small

4 oz. frozen medium shrimp

2 cups cooked brown rice

3-4 tbsp. low sodium soy sauce

Cooking spray

Directions:

1- Coat a large skillet or wok with cooking spray. Heat until the pan is hot.

2- Scramble the eggs in the skillet and remove from the pan once cooked.

3- Add oil, scallions, and carrots. Cook until heated throughout. Add shrimp and peas, cook until shrimp is cooked.

4- Remove all of the food from the skillet. 

5- Add rice in a single layer. Allow it to heat until you hear the rice sizzle, about 3-4 minutes. Stir. Allow it to sit again for 3-4 minutes until it sizzles. Repeat one more time.

6- Return the shrimp and veggies and eggs to the skillet. Add 3 tablespoons of soy sauce, stirring well. If it looks dry add a fourth.