I did the prep and inside cooking while my husband manned the grill.
We loved the shrimp! The sauce was excellent. Instead of using lite mayo, I subbed it for Greek yogurt. I'm not a fan of mayo, plus it lowered the calories a little bit. Anyway, I just wish I would have made more shrimp. Can't wait to have that again!
The rice was good, but it didn't knock my socks off. I think next time I would cook the rice in chicken broth for some added flavor. I also think I didn't use enough garlic. Either way, it wasn't as savory as I was expecting. I added some extra low-sodium soy sauce and that helped, as well as a spoonful of Sriracha sauce. It was good, but not as good as I wanted it to be. I'll have to play around with this recipe a little more! My husband really liked it, so maybe I'm just being too picky.
Without further ado...
Skinny Asian Fried Rice
adapted from SkinnyTasteStats: ~183 cals per 3/4 c.
Serves: 8
3 cups leftover cooked brown rice
2 egg whites, scrambled
1 whole egg, scrambled
1 tbsp olive or canola oil
1/2 onion, chopped
2 cloves garlic, diced
5 scallions, chopped, whites and greens separated
1/2 cup shredded carrots
cooking spray
1 cup frozen peas, thawed
2 tbsp low sodium soy sauce, tamari for gluten free (or more to taste)
salt and fresh pepper to taste
Whisk eggs and egg whites, season with salt and pepper.
In a hot wok, spray a little oil and cook the eggs. When cooked, remove from pan and set aside.
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| oh, this is exciting. |
Let the wok get really hot. Add oil and cook onions, scallion whites, carrots and garlic for about 30-60 seconds, careful not to burn.
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| oh, baby! look at that steam! |
Add brown rice and stir well a few minutes to heat through.
Add cooked egg along with soy sauce, scallion greens and peas, mixing well for about 3-4 minutes.
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