1 point purple - WW Shrimp Fried Rice

Be patient with me as I do not measure! Once I know a recipe I just kind of wing it so i'm going to try my best to be as detailed as possible

Ingredients

This feeds 4-6 People

Shrimp - 2 Lbs (you can use fresh but I usually get the raw, peeled and deveined shrimp, tails off)

1 tbsp sesame oil

2 bags of frozen brown rice

1 bag of peas and carrots

shit ton of garlic

salt/pepper

2 TBSP G Hughes Teriyaki Sauce

1/4 Cup Low Sodium Soy Sauce

2 Eggs

on the WW Purple plan this recipe is 1 point

It's best to cook the rice in the microwave the night before - leftover rice is WAY better for this recipe! I also take my shrimp out of the freezer the night before and just throw it in the fridge. Once the rice is done I just throw it in a container and pop it in the fridge.

The next morning i'll add 2 tbsp of the teriyaki sauce to the shrimp, garlic, and some salt and pepper to let it marinade. This is NOT necessary to marinade during the day, but I think the flavor is way better.

Once it's time to cook the entire meal.. I get 2 pans for the shrimp I had a dash of soy sauce to the pan and some more garlic before adding my shrimp mixture in. Since the shrimp is wet from the marinade I don't find you need oil, which saves on points! The next pan is for your rice. Add the TBSP of sesame oil to the pain with some more garlic (we LOVE garlic) and let that saute for a few seconds. Once it's nice and hot add your rice, steamed bag of peas and carrots, and let that fry up a bit. I usually start to taste test afters it been cooking a bit to see if I need more salt, pepper, garlic, etc.

Once it seems pretty "fried" scoot the rice to the edges making a circle in the middle of the pan - crack your two eggs and scrambled them in the middle and then mix everything together. Once the egg and rice mixture is combined add your soy sauce.

I do a cup of the rice mixture in a bowl, a cup of shrimp, and then I top it with sriracha! I've also added chicken to this before and it's good! It's SO filling and we LOVE IT!

**Cook the shrimp on low and it keeps it tender! If you cook on low it also keeps it tender enough to heat up for leftovers the next day and not let the shrimp be rubbery!

ENJOY!