Introducing the epitome of a college student meal: shrimp fried rice. Not only is this dinner so easy and cheap to make, but it’s actually pretty nutritious as it has the perfect balance of veggies, carbohydrates and protein—which is probably why I’ve probably eaten it six times in the past three weeks. If you bulk up on all of the ingredients (a.k.a a large bag of frozen shrimp, veggies and rice), you could very well get four to five tasty meals out of it that will last a while.
- ½ cup rice
- 6 shrimp
- 1 tsp. garlic powder
- 1 cup frozen mixed veggies
- 1 egg
- 5 tbsp. soy sauce
- 2 tbsp. sesame oil
- Green onion (optional)
- I always like to start by cooking my rice first with any dish that includes it because it takes quite a bit of time. As I’ve mentioned before, I love my Mini-Dash rice cooker and I generally use ½ of white rice to 1 cup of water and it will be done within half an hour.
- Wash and devein six shrimp and sprinkle a teaspoon of garlic powder on top. Cook them in a saucepan for about seven minutes or until they are fully cooked.
- Take the shrimp out of the pan and chop them into small pieces.
- Add a cup of frozen vegetables to the saucepan along with one scrambled egg. Stir the pan for about ten minutes.
- Dump the rice into the pan after it’s finished. Then mix the soy sauce and sesame oil into the batch.
- Top with a drizzle of sriracha and chopped green onions!
Shrimp fried rice has easily turned into my go-to dinner after a long day as it is both filling and low effort. If you’re not a fan of seafood (insert eye roll), then you can simply use chicken, steak or even tofu instead. Also, if you have a larger appetite than me, you can always heat up some frozen egg rolls to match the vibe. Happy cooking!