Low Fat Vegetable and Shrimp Fried Rice
Whip up a nutritious, flavor-packed meal with this Low Fat Vegetable and Shrimp Fried Rice recipe! Made with hearty cooked brown rice, tender shrimp, and a medley of colorful veggies like carrots, red bell peppers, and peas, this dish delivers a satisfying balance of protein, fiber, and essential nutrients. Flavored with a touch of low-sodium soy sauce, sesame oil, and fresh garlic, it's a healthy twist on a takeout favorite that doesn't skimp on taste. Perfect for busy weeknights, this one-pan meal comes together in just 30 minutes and is light on calories without compromising on deliciousness. Garnish with green onion for a fresh finish, and enjoy this wholesome, quick-cooking recipe that's ideal for a guilt-free dinner!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups cooked brown rice
- 12 ounces shrimp, peeled and deveined
- 1 large carrot, diced
- 0.5 cup frozen peas
- 1 medium red bell pepper, diced
- 3 stalks green onion, sliced
- 3 cloves garlic, minced
- 3 tablespoons low sodium soy sauce
- 1 teaspoon sesame oil
- 1 as needed cooking spray
- 3 egg whites
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon salt
Instructions
Prepare all ingredients by dicing vegetables, slicing green onions, and ensuring shrimp is peeled and deveined.
Heat a large non-stick skillet or wok over medium-high heat. Lightly coat with cooking spray.
Add the shrimp to the skillet and season with a pinch of salt and pepper. Cook for 2-3 minutes on each side until pink and fully cooked. Remove shrimp from skillet and set aside.
Respray the skillet lightly with cooking spray. Add minced garlic, diced carrots, red bell pepper, and frozen peas. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
Push vegetables to one side of the skillet and pour egg whites into the cleared space. Scramble the egg whites until fully cooked, then mix them into the vegetables.
Add cooked brown rice to the skillet. Drizzle with low sodium soy sauce and sesame oil, then stir to evenly combine all ingredients.
Return the cooked shrimp to the skillet and toss everything together. Cook for an additional 2-3 minutes until all ingredients are heated through.
Remove from heat and garnish with sliced green onions. Serve warm and enjoy!
Nutrition Facts
Calories |
1414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 664 mg | 221% | |
| Sodium | 4375 mg | 190% | |
| Total Carbohydrate | 186.7 g | 68% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 16.2 g | ||
| Protein | 120.2 g | 240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2558 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
