Asian 20 min

Shrimp Fried Rice Meal Prep

Name: Shrimp Fried Rice Meal Prep
Total time: 20 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 1.5 lbs large shrimp, peeled and deveined; 4 cups cooked day-old jasmine rice; 3 large eggs, beaten; 1 cup frozen peas and carrots, thawed; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 3 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon sesame oil; 2 tablespoons vegetable oil; 3 green onions, sliced; White pepper to taste

high-proteinmeal-prepseafoodone-pan

Ingredientsfor 2

430

Cal

38g

Protein

44g

Carbs

10g

Fat

11.5 lbs large shrimp, peeled and deveined
24 cups cooked day-old jasmine rice
33 large eggs, beaten
41 cup frozen peas and carrots, thawed
54 cloves garlic, minced
61 tablespoon fresh ginger, grated
73 tablespoons soy sauce
81 tablespoon oyster sauce
91 tablespoon sesame oil
102 tablespoons vegetable oil
113 green onions, sliced
12White pepper to taste

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Instructions

1
Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat until smoking. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque with slight char marks. Remove and set aside.
2
Add remaining tablespoon of oil to the wok. Add garlic and ginger, stir-frying 30 seconds until fragrant. Push to the side, pour beaten eggs into the center, and scramble until just set but still slightly wet, about 1 minute.
3
Add the cold day-old rice (cold rice fries better than fresh — the grains stay separate). Break up any clumps and stir-fry over high heat for 3–4 minutes, pressing the rice against the hot pan to get some crispy bits. Add peas and carrots, soy sauce, and oyster sauce, tossing everything together.
4
Return shrimp to the wok and toss to combine. Drizzle sesame oil over the top, add white pepper, and finish with green onions. Divide among 4 meal prep containers and refrigerate up to 4 days.