Shrimp and Egg Breakfast Fried Rice
A quick savory breakfast fried rice with tender shrimp, scrambled egg, and sweet peas over nutty brown rice. Shrimp and eggs bring a moderate iodine boost to start your morning.
- Prep
- 8 min
- Cook
- 12 min
- Total
- 20 min
- Servings
- 1
Ingredients
- 85graw peeled shrimp, thawed
- 2largeeggs, beaten
- 150gcooked brown rice (preferably day-old)
- 60gfrozen peas
- 2stalksscallions, sliced (white and green separated)
- 2tspgluten-free tamari (soy sauce)
- 1tsptoasted sesame oil
- 1.5tbspneutral oil (such as avocado oil)
- 1clovegarlic, minced
- 0.5tspgrated fresh ginger
Instructions
- 01
Pat the shrimp dry and season lightly with a pinch of salt. Have all ingredients ready next to the stove, since fried rice cooks fast.
- 02
Heat 0.5 tbsp of the neutral oil in a large nonstick skillet or wok over medium-high heat. Add the beaten eggs and scramble until just set, about 1 minute. Slide onto a plate and set aside.
- 03
Add another 0.5 tbsp oil to the same pan. Add the shrimp in a single layer and cook 1 to 2 minutes per side until pink and opaque. Transfer to the plate with the eggs.
- 04
Add the last 0.5 tbsp oil, then the garlic, ginger, and scallion whites. Stir for 30 seconds until fragrant.
- 05
Add the brown rice and frozen peas. Press the rice flat and let it sit 30 seconds to crisp, then toss. Stir-fry 3 to 4 minutes until the rice is hot and the peas are tender.
- 06
Pour in the tamari and sesame oil and toss to coat. Return the eggs and shrimp to the pan and fold everything together for 1 minute to warm through.
- 07
Remove from heat, scatter the scallion greens over the top, and serve hot.
Nutrition (per serving)
- Calories
- 640kcal
- Protein
- 35g
- Carbs
- 45g
- Fat
- 29g
- Fiber
- 6g
- Selenium
- 76mcg
- Zinc
- 3.4mg
- Iron
- 3.2mg
- B12
- 2.5mcg
- Iodine
- 78mcg
- Sodium
- 720mg
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