Leftover rice works best in fried rice, as it’s had time to dry out slightly; just make sure it’s not more than a day old. This healthy shrimp fried recipe is the perfect meal to make after your evening workout for quick carbs and protein to speed refueling and recovery. Use a firm rice like jasmine or basmati rather than short-grain varieties, which are better suited for risottos and creamy dishes.
Fried Rice with Shrimp
- 2 tsp. sea salt
- 16–32 shrimp, about 2 lb. (1 kg), or shredded cooked chicken
- 1 Tbsp. coconut oil
- 2 strips bacon, chopped
- 2 eggs, lightly beaten
- 2 shallots, finely chopped
- 1 small bok choy or 1 cup broccoli florets, roughly chopped
- 4 cups (740 g) white rice, cooked and cooled
- 1½ cups (200 g) frozen peas
- 1 Tbsp. fresh cilantro, chopped
Add salt to a large pot of water and bring to a boil. Add the shrimp and cook for 3–4 minutes. When the shrimp are cooked they will float to the surface and change to an opaque pinky orange. Do not overcook, or they will be tough. Remove from the water and place into a bowl of ice water for 1 minute to stop the cooking process. Drain and remove the heads and shells (and devein, if desired) before setting aside.
Heat the coconut oil in a large wok set over high heat. Add the bacon and stir until cooked, then drain it on paper towels and set aside.
Add the eggs to the hot pan, swirling quickly to thinly coat the bottom of the pan. Let them cook for 30 seconds. Using a spatula, remove the omelet and cut it into strips with a knife before setting aside.
If the pan is dry, add another teaspoon of coconut oil before adding the shallots and cooking until the color brightens, about 1 minute. Add the bok choy or broccoli and cook another minute until just cooked but still al dente. Add the rice, bacon, and peas. Cook, stirring constantly to break up the rice and heat through. Add the omelet strips, cilantro, and shrimp and stir through. Serve immediately.