Restaurant-style fried rice is loaded with soy sauce, which is very high in sodium and can wreak havoc on your body. This simple fried rice uses garlic, ginger, and onion to pack in authentic flavor. Make it on a weeknight using cold leftover rice, which handles best when making fried rice, and you’ll have dinner on the table in under 30 minutes.
1 tablespoon extra-virgin olive oil
½ sweet onion, chopped
2-inch piece ginger, minced
3 garlic cloves, minced
1 pound shrimp, peeled and deveined
1 cup sugar snap peas
3 cups cooked rice
1 In a large skillet or wok over medium heat, heat the oil.
2 Add the onion and cook, stirring continuously, for 3 to 5 minutes, until it softens.
3 Add the ginger and garlic, and stir until just fragrant.
4 Add the shrimp and cook, stirring often, for about 5 minutes, until the shrimp is opaque and nearly cooked through.
5 Stir in the snap peas and rice, stirring until mixed well and heated through. Serve.
Substitution tip: Add your favorite vegetables or explore some new ones to make this dish your own. Broccoli stems, jicama, or daikon cut into matchsticks add a nice flavor, as do carrots, eggplant, and peas. For even more flavor, add a handful of chopped cilantro or basil to the pan at the end of cooking.
Per Serving Calories: 217; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 95mg; Carbohydrates: 32g; Fiber: 1g; Protein: 13g; Phosphorus: 226mg; Potassium: 157mg; Sodium: 431mg