I live in the suburbs which means we have a few obligatory Chinese restaurants, and when we first moved here we tried them all. Over the years our taste buds changed and what once tasted like a decent order of fried rice, was now a sad sideshow of oily rice with tiny specs of veggies, and maybe a handful of farm-raised, watery baby shrimp. But what do you expect at $4 an order?
Fried rice can’t be that hard to make, right? It’s not, but as with all meals: the quality of your ingredients matters. Not just for taste, but also your health. Chinese food is not a terrible thing, but cheap Chinese food is. Cheap food in general is such a misunderstood bargain. Don’t ask yourself why good food is so expensive. Instead find out why processed and fast food is so cheap.

After we said good-bye to Chinese takeout, we never looked back. Instead, now we look forward to when my husband makes his shrimp fried rice. We always make extra so the kids can take it to school the next day (warm, in a thermos), and I’ll have it for leftovers-lunch as well. By making your own, you get to decide on the rice-to-veggie ratio and the taste and quality of your shrimp. Farm raised seafood is not a good choice, because just like large scale beef or chicken production, it’s industrialized and relies on a cheap and unnatural diet for the animals, hormone and/or antibiotic use. You are what you eat ate.

Give this fried rice a try, and I bet you’ll feel better than after the usual cheap takeout version. In the 45 minutes that you wait for that order you might as well put on some music and go make your own. Good food is worth the effort. Your body and taste buds will thank you for it.


Print Recipe
Shrimp Fried Rice Yum
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. In a small saucepan, bring the water to a boil, add the salt and rice and cook until the rice is done (according to package instructions). You can cook the rice the day before. Day-old rice works even better than freshly cooked, but it’s not going to make or break the recipe.
  2. Heat a large, deep skillet on medium-high heat and add the coconut oil. Once hot, add the onions and carrots and cook for 5 minutes, stirring occasionally.
  3. Add the garlic and cook for 1-2 minutes, then add the broccoli and cook for 3-4 more minutes.
  4. Now add the shrimp and cook until they turn pink on all sides, about 8 minutes. Next add in the cooked rice, the corn, and the peas, and stir to heat evenly.
  5. Once hot, push everything to one side so you have some room on the bottom of the pan to cook the eggs. Crack the eggs in the pan and scramble them. Once the eggs are fully cooked, gently stir them into the rice & veggie mix.
  6. Lastly, add in the tamari sauce and give it a stir to combine. Done!
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About Ulla Schindler

Ulla is a holistic health coach, mom, wife, career changer, and the owner of themindfulplate.com where she teaches people how to start and sustain a healthy lifestyle so they can confidently shop, cook, and eat for a healthier body, mind, and planet. Ulla graduated from Bauman College, and lives in Hollywood, FL with her husband and two kids.

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