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Not So Fried Rice


1 pack or 1 lb of ground turkey or extra lean ground beef or shrimp or steak strips (lean choices are best)

1.5 cups spinach

1/2 - 1 cup frozen stir-fry veggies

Chopped green and white onions to taste

1/2 teaspoon ground ginger (optional)

2 to 3 garlic cloves, finely minced or pressed

3 large eggs, lightly beaten

Salt & Pepper to Taste

Seasoning of Choice (Mrs. Dash, Trader Joes: Everything But Bagel Seasoning, Flavor God)

2 tablespoons of Olive Oil

1 cup of brown rice (2 servings) 2 cups (4 servings) (I like Trader Joe’s frozen brown rice)

1-2 Table Spoon Low Sodium Soy Sauce


In a large non-stick skillet or wok, add oils, shrimp or protein of choice, and cook over medium-high heat for about 3 minutes.

Flipping halfway through Cooking time will vary based on size

If you use shrimp, Don’t overcook, cooked shrimp should be pink and opaque in color

Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.

Add the frozen veggies and cook for about 2 minutes, or until they begin to soften, stir occasionally.

Add garlic, ginger, and cook for 1 minute, stir.

Push vegetables to one side of the skillet, add eggs to the other side, and cook to scramble, stirring as necessary.

Add the shrimp, rice, green onions, evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine.

Cook for about 2 minutes, or until shrimp is reheated through. Top with sesame seeds and red chili flakes and chili sauce.

Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days for meal prep.

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