Shrimp Fried Rice Recipe (10 minute meal)
My food budget for a family of five every month consistently ranges in the $600-700 range and I buy only top quality, mostly organic ingredients. When you eat quality food, you eat less because the food is really nutritious and you fill up more quickly. Eating low quality food is a recipe for overeating and weight issues as you eat too much more frequently than when you take the time to prepare a quality meal.
That being said, I definitely am in time crunch mode much of the time as most Moms in my position will attest. Quality doesn’t have to take much time, though. For example, dinner tonight will take exactly 10 minutes to prepare from start to finish. I literally opened the fridge and made this meal up from what was leftover from the past couple days of meals.
Here’s what we are having. Dinner in 10 minutes! Beat that Papa Johns!
Shrimp Fried Rice Recipe
Shrimp fried rice recipe that uses leftovers and quickly cooked shrimp for a healthy and delicious dinner in only 10 minutes.
Heat the oil in a stir fry pan until it is hot.
Transfer handfuls of the cold rice into the pan and stir with a wooden spoon until the rice is thoroughly hot and well oiled (about 3-5 minutes)
Mix in some wild precooked salad shrimp and your leftover veggies.
Stir until hot (about 1 minute) and serve immediately.
To make fried rice, you MUST use cooked rice that is cold. You may use brown or the more nutrient dense wild rice if you prefer.
Sarah, The Healthy Home Economist
Since 2002, Sarah has been a Health and Nutrition Educator dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household.
Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.
Sarah received a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, her work has been covered by USA Today, The New York Times, National Review, ABC, NBC, and many others.