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Photo of Veggie-packed fried rice with shrimp by WW

Veggie-packed fried rice with shrimp

3
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
2
Difficulty
Easy
Remembering a time before supermarkets started selling already-riced cauliflower just makes us sad. Look for it in the produce section or the freezer aisle. If using frozen, make sure to add a few minutes of extra cooking time.

Ingredients

Cooking spray

4 spray(s)

Uncooked shrimp

½ pound(s), peeled, deveined large shrimp

Toasted sesame oil

3 tsp(s), divided

Table salt

1 pinch(es)

Black pepper

1 pinch(es)

Frozen peas and carrots

1 cup(s)

Uncooked Canadian bacon

3 slice(s), finely chopped

Red bell pepper

1 small, seeded and finely chopped

Egg

1 large, beaten

Uncooked cauliflower rice

3 cup(s)

Garlic

2 clove(s), large, finely chopped (about 2 tsp)

Ginger root

2 tsp(s), peeled, finely chopped

Scallions

6 medium, thinly sliced, white and green parts separated

Low sodium soy sauce

2 tbsp(s)

Unseasoned rice vinegar

1 tsp(s)

Instructions

  1. In a medium bowl, toss the shrimp with 1 tsp oil and season with the salt and black pepper. Coat a 12-inch nonstick skillet with cooking spray and heat on medium-high. Add the shrimp and cook until firm, 2 to 3 minutes per side. Transfer to a plate.
  2. In the same skillet, add the remaining 2 tsp oil and heat on medium-high. Add the peas and carrots, bacon, and bell pepper and cook until tender, 3 to 4 minutes, stirring often. If the vegetables are sticking to the pan, add 1 tbsp water.
  3. Push the vegetables to one side of the skillet and add the egg to the empty side of the pan. Cook for 1 to 2 minutes, stirring occasionally to break up the egg. Stir in the cauliflower, garlic, ginger, and white scallion parts and cook for 2 minutes. Stir in the soy sauce, rice vinegar, and the shrimp with any accumulated juices. Cook until the flavours blend, 1 to 2 minutes, stirring often. Garnish with the green scallion parts. Serve with lime wedges and sriracha (if using).

Notes

Per serving (2 cups): 345 Cal, 13 g Total Fat, 3 g Sat Fat, 1,796 mg Sod, 26 g Total Carb, 6 g Sugar, 8 g Fib, 36 g Prot.

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