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.
Ingredients
- 2-3 cups cold, cooked rice leftovers are best
- 2 Tbl expeller pressed coconut oil
- 1-2 cups cooked vegetables of choice, leftovers work great
- 1 cup shrimp preferably wild, precooked
- 2-3 Tbl soy sauce preferably unpasteurized and traditionally brewed
Instructions
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)
Pour some Teriyaki sauce or unpasteurized soy sauce onto the rice and stir while it is still cooking.
Mix in some wild precooked salad shrimp and your leftover veggies.
Stir until hot (about 1 minute) and serve immediately.
Recipe Notes
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
Sarah Pope has been a Health and Nutrition Educator since 2002. Her work is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.
Her work has been covered by major media including USA Today, ABC, NBC, and many others.
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The pork sounds delish Jane. Thanks for sharing!
I have been a scratch cook for many years, although when my kids were little (20 years ago) I used my share of processed foods. Sometimes it does take longer, but the results are so much better, and I feel so good cooking real food! Last night I served pulled pork (a pork shoulder rubbed with spices plunked into a crock pot at 7:00 am with 1/2 cup of water) with whole wheat rolls toasted in the oven with barbeque sauce made by me with ketchup as a base. I added a fresh salad and cole slaw made up fresh from a bag of shredded cabbage from the market. The longest part was taking the pork off the bone, but it was so worth it since this pork shoulder came from a local farm from a pig raised without hormones, antibiotics, etc. Yum! Thanks for your inspiring posts!