Shrimp Fried Rice Meal Prep

No need to order takeout anymore! Your favorite fried rice dish is packed right into meal prep boxes for the entire week!

Shrimp Fried Rice Meal Prep - No need to order takeout anymore! Your favorite fried rice dish is packed right into meal prep boxes for the entire week!

I know.

MY OTHER RECIPES


Sorry, guys.

It’s another shrimp recipe.

But I had 3 pounds of shrimp I just had to use up.

But don’t worry.

I got you guys.

Yesterday, we had shrimp pooled in a whole stick of butter and garlic.

Today.

Well, we have meal prep for the week.

It’s my version of yin and yang.

And if shrimp isn’t quite your jam, you can substitute chicken, pork, beef or tofu.

Or all of the above.

But please note.

The shelf life of shrimp lasts for about 3-4 days.

So please always use your best judgment regarding food storage and safety.

Or you can have all meal prep boxes in a day or so.

That’s what I do.

You know.

For safety.

Shrimp Fried Rice Meal Prep

No need to order takeout anymore! Your favorite fried rice dish is packed right into meal prep boxes for the entire week!

Ingredients:

  • 1 1/2 cups brown rice
  • 1 pound green beans, trimmed
  • 3 tablespoons reduced sodium soy sauce
  • 1 tablespoons sesame oil
  • 1 tablespoon freshly grated ginger
  • 1/4 teaspoon white pepper, optional
  • 2 tablespoons olive oil
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 carrots, peeled and grated
  • 1/2 cup corn,¬†frozen, canned or roasted
  • 1/2 cup frozen peas
  • 2 green onions, thinly sliced

Directions:

  1. In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
  2. In a large pot of boiling salted water, blanch green beans until bright green in color, about 2 minutes. Drain well and cool in a bowl of ice water. Drain well and set aside.
  3. In a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper, if using; set aside.
  4. Heat olive oil in a large skillet or wok over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes; season with salt and pepper, to taste; set aside.
  5. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
  6. Stir in carrots, corn and peas. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
  7. Stir in rice, green onions and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes. Stir in shrimp.
  8. Place rice mixture and green beans into meal prep containers.