Shrimp Fried Rice


The end-of-year holidays, get-togethers, and activities keep most people pretty busy this month, so we need quick, healthy recipes to help keep us going.


Here’s a dinner that can come together in about 30 minutes start to finish – that’s quicker than you can order and pick up take-out - and you control the ingredients (no MSG, or other unhealthy additives!).


First, if you do not have brown rice cooked and in the refrigerator from a previous night this week – get the rice cooked (4 cups cooked).


I add wild-caught (not farmed!) shrimp (about 8-12 ounces raw, shelled, and deveined) to the wok (or large skillet) and cook until it is just pink – then place the shrimp in a bowl and put aside.


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