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Shrimp & Vegetable Quinoa Fried Rice

My healthified version of shrimp fried rice.
Course Main Course
Cuisine Asian, Chinese
Keyword Fried rice, healthy fried rice, shrimp, vegetables
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 Servings
Calories 389kcal
Author Queen of Quinoa

Ingredients

  • 1 1/2 cups cooked quinoa
  • 1/3 pound shrimp peeled & deveined
  • 1 cup snow peas chopped into 1" pieces
  • 1 large bell pepper chopped into bite sized pieces
  • 1 cup mushrooms sliced
  • 1/2 cup onion diced
  • 2 garlic cloves minced
  • 2 eggs beaten
  • 2 tablespoons organic reduced sodium, gluten-free soy sauce
  • 1 teaspoon ground ginger
  • 1 teaspoon black pepper
  • 1 teaspoon chili garlic sauce optional
  • Water for sauteing

Instructions

  • Spray a pan, over medium heat, with non-stick cooking spray. Add the eggs and swirl them around to cover the bottom of the pan. Cook until the edges begin to peel of the pan, about 1 - 2 minutes, and flip, cooking for 1 minute longer. Transfer to a cutting board and cut into bite sized pieces. Let cool.
  • Return the pan to the stove and add the vegetables and garlic. Add a splash of water (about 2 tablespoons) and toss. Continue to cook until the vegetables have softened, adding water as needed, 5 - 6 minutes.
  • While the veggies are cooking, heat a small saute pan over medium heat. Spray with non-stick cooking spray (or water) and add the shrimp. Cook 2 - 3 minutes per side until they're cooked through.
  • Add the shrimp & quinoa to the vegetables and toss to combine. Stir in the soy sauce, spices and chili sauce and cook for another 2 - 3 minutes. Add the egg and stir to combine.
  • Serve immediately and enjoy!

Notes

gluten-free | dairy-free | sugar-free | nut free

Nutrition

Calories: 389kcal | Carbohydrates: 46g | Protein: 32g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 354mg | Sodium: 918mg | Potassium: 823mg | Fiber: 8g | Sugar: 8g | Vitamin A: 2635IU | Vitamin C: 113.4mg | Calcium: 194mg | Iron: 6.6mg