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Fried rice is a tried-and-true classic. But instead of taking out the greasy, unhealthy version, create a cleaner, more nutritious version right in your own kitchen.

Recipe and photo courtesy Angelina Papanikolaou at Baked Ambrosia

Makes 4 Servings
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Cook Time: 
2 Tbsp butter, unsalted
1 lb shrimp, clean & deveined
2 eggs, whisked
1 small white onion, diced
2 medium carrots, diced
1/2 cup frozen peas
3 cloves garlic, pressed
3 cups rice, cooked and chilled
4 Tbsp low sodium soy sauce
2 tsp oyster sauce (optional)
Black pepper
1/2 tsp sesame oil
How to make it 

Heat ½ Tbsp of butter over medium-low heat in a large skillet or wok. Add shrimp, and cook. Remove shrimp, and set aside.

Add another ½ Tbsp of butter to skillet. Once melted, cook eggs until scrambled. Remove, and set aside.

Add an additional ½ Tbsp butter and cook carrots and onions. Saute for about 5 minutes or until the veggies soften. Add peas, garlic, and pepper, and cook another minute.

Increase the heat to medium-high, and add the remaining butter. Once butter is melted, add the rice, soy sauce, and oyster sauce. Stir until combined.

Continue stirring 3-4 more minutes to fry the rice. Add in the shrimp and eggs. Stir to combine. Remove from heat, and stir in the sesame oil. Serve warm.