Shrimp and Egg White Fried Rice
This muscle-building fried rice uses shrimp and a generous amount of egg whites to create a dish with extraordinary protein content. It is a clean take on a takeout classic that does not sacrifice flavor for nutrition.
A lean and protein-dense fried rice made with shrimp and egg whites for a clean and satisfying meal.
Nutrition per serving
Ingredients
Protein
Base
Seasoning
Vegetables
Aromatics
Instructions
Scramble the Egg Whites
Heat a wok or large skillet over high heat with a small amount of cooking spray. Pour in egg whites and scramble quickly, cooking for about 90 seconds until just set but still slightly soft. Remove from pan and set aside.
Cook the Shrimp
In the same hot wok add shrimp and cook for 90 seconds per side until pink and opaque. Remove the shrimp and set aside with the egg whites so they do not overcook from residual heat.
Fry the Rice
Add chilled rice to the hot wok and press it flat against the surface. Let it cook undisturbed for 2 minutes to develop a crispy bottom. Add peas and carrots and toss everything together for another 2 minutes.
Combine and Finish
Return shrimp and egg whites to the wok. Pour soy sauce over the entire mixture and toss vigorously for 1 to 2 minutes until everything is well coated and heated through. Garnish with sliced green onions and serve immediately.
Substitutions
Common mistakes
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