Wok-Fried Shrimp and Vegetable Rice Bowls

Succulent shrimp and fresh, crunchy vegetables quickly stir-fried in a savory sauce, served over fluffy brown rice for a fast and wholesome dinner.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $7.49/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• Low-Fat
• Low-Saturated-Fat
• Low-Sugar

Tags

• stir-fry
• quick
• healthy
• savory
• fresh

Ingredients

• 1 cup brown rice (uncooked)
• 1 tablespoon olive oil
• 1 pound shrimp (peeled and deveined)
• 0.5 cup yellow onion (chopped)
• 1 bell pepper (thinly sliced)
• 1 cup broccoli florets
• 2 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger (grated)
• 0.25 teaspoon black pepper

Instructions

1. Cook the brown rice according to package directions. This usually involves combining 1 cup brown rice with 2 cups water in a pot, bringing to a boil, then simmering covered for 40-45 minutes.
2. While rice cooks, pat the shrimp dry with paper towels. In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, and fresh ginger.
3. Heat 1 tablespoon olive oil in a large wok or skillet over medium-high heat. Add the chopped yellow onion, thinly sliced bell pepper, and broccoli florets. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
4. Add the shrimp to the wok and cook for 2-3 minutes per side, until pink and opaque.
5. Pour the sauce mixture over the shrimp and vegetables, tossing to coat. Cook for 1 more minute until the sauce slightly thickens. Season with 1/4 teaspoon black pepper.
6. Serve the shrimp and vegetable stir-fry immediately over the cooked brown rice.

Notes

For extra crunch, sprinkle with sesame seeds before serving (optional).

Nutrition (per serving)

• Calories: 636
• Protein: 52.8 g
• Carbohydrates: 86.2 g
• Fat: 11 g
• Fiber: 5.5 g
• Sodium: 960 mg
• Saturated Fat: 2 g
• Sugar: 5 g
• Cholesterol: 320 mg