Low FODMAP Shrimp Fried Rice

I’m back!!!! I took a super long hiatus for the holidays, and I got engaged! I couldn’t be more thrilled, and planning a wedding is just going to be so much fun. In other news, today’s recipe is a low FODMAP spin on a classic dish- fried rice! Bonus- this recipe can be modified with different meats and veggies to make it your own! This is one of my family’s favorite meals right now. I make it close to once a week, and it’s always a crowd pleaser. If you want to make it a little spicier, try sautéing crushed red pepper in olive oil before sautéing the chopped red peppers. It adds a nice kick! Another option for spicing this recipe up would be to toss the shrimp with teriyaki sauce AND a little hot chili oil. YUM. I do both because my dad and I love spicy food! We are actually having this for dinner tonight… See how good it is?! You’ll just have to trust me! Enjoy!

Ingredients

1 cup of dry brown rice

36 frozen shrimp (9 per person)- thawed and peeled

2 tbsp. olive oil

1 red pepper- chopped

1 head of broccoli- chopped

1 14 oz. can bean sprouts- rinsed and drained

1 8 oz. can water chestnuts- rinsed, drained, and chopped

2 eggs

1 tsp. low sodium soy sauce

1/2 tsp. sesame oil

4 tbsp. low sodium soy sauce

4 tbsp. teriyaki sauce

4 green onions (just the green tops)- chopped for garnishing

 

Directions for Brown Rice

In a medium saucepan, bring 1 cup of dry brown rice and 2 cups of water to a boil. Reduce heat to a simmer, place lid on saucepan, and let cook for 35-45 minutes until water is fully absorbed. Store covered tightly in the fridge for up to 4 days.

Directions for Shrimp

Soak shrimp in cold water until thawed. Once thawed, drain and remove peels from tails. In a medium bowl, stir shrimp with 4 tbsp. of teriyaki sauce and set aside (in the fridge).

Directions for Shrimp Fried Rice

Begin by making the brown rice. Set rice aside. In a large sauté pan, sauté chopped red pepper in olive oil until peppers are tender (about 5 minutes). Add in chopped broccoli, cover pan with lid, and reduce heat to medium/low. Cook until broccoli is tender. Once cooked, remove peppers and broccoli from pan and set aside. In a small bowl, whisk together 2 eggs, 1 tsp. of low sodium soy sauce, and 1/2 tsp. of sesame oil. Scramble egg mixture in the same sauté pan then remove and set aside with peppers and broccoli. Next, add previously cooked brown rice to sauté pan and combine with 4 tbsp. of soy sauce. Fry rice in soy sauce and add additional soy sauce if desired. While rice is on the stove, rinse and drain 1 14-oz. can of bean sprouts. Rinse, drain, and chop 1 8-oz. can of water chestnuts. Set aside. Once rice is heated, add sautéed peppers, cooked broccoli, scrambled egg mixture, bean sprouts, and water chestnuts to the large sauté pan. Stir to combine and warm all ingredients with rice. Push rice mixture to one side of the pan. Pour shrimp mixture onto the empty side of the sauté pan to warm the shrimp for about 2-3 minutes. Serve and garnish with chopped green onions. Serves four.

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