Shrimp Fried Rice

So...I burned my hand earlier in the week and it threw my menu off a little bit. This got pushed a night, since the hubs ended up having to come off the bench for some kitchen PT while I healed! ;) Of course, his go to is breakfast, so omelets across the board; good thing I had my Omelet Bar Meal Prep Container at the ready!  But once I was back in the kitchen, I thought I would give the Pot in Pot Method for the Instant Pot a shot and do some rice! 

I don't usually do rice, why? I think it's mind set, just not normally a go to for a Paleo Diet, I have never really eaten a ton of rice and it is a little higher on the glycemic index. Because of this, my kiddos don't normally get much rice either, other than sushi, so I thought....why not? The instant pot steamed it to perfection in 6 minutes, plus a natural release and it was very well received in this super simple Recipe! Since I never cook rice, I ended up doing a little research and learning that Fried Rice works better when rice is cooked ahead and chilled, who knew?  The other awesome thing about this recipe is that I used mostly frozen veggies to keep time to a minimum! #hack

 

Instant Pot White Rice - Place 2 cups of water into the Liner for the Instant Pot, place trivet into the bottom of the pot. You will need an oven safe dish or stainless bowl. Pyrex or Stainless both work! I used a small SS bowl, filled it with 1 cup rice + 1 cup water and placed it into the Instant Pot onto the trivet. Closed and seal lid, press manual for 6 minutes and allow to Natural Release for 10 minutes when Pressure Cook is complete! It was perfect! I cooled it for a few and then covered and put into the fridge! 

 

What you need...

White Rice, cooked (see above)

 

1 tbsp. Ghee or Butter

1 tbsp. Coconut Oil

1 lb. Fresh Shrimp, Peeled

1/2 onion, diced

1 cup frozen peas & carrots

1/2 cup frozen corn

handful snowpeas

2 eggs, beaten

1 tsp. Fresh Ginger, Minced

1+ tbsp Coconut Aminos

Salt & Pepper

 

 

 

 

 

 

 

 

 

Add fats to a large skillet and turn to medium-high heat. Once the fats are melted add in the shrimp and cook while tossing for about 5 minutes or until completely pinked. Remove shrimp from the pan and set aside. Add in onions, peas, carrots, corn and snow peas, toss to cook until onion is translucent, about 3-4 minutes. Move the veggies to one side of the pan and pour eggs onto the other, gently scrambling them. Once they are cooked through, add in Rice, Shrimp and Ginger tossing to combine. Pour in Coconut Aminos and continue to cook until completely warmed through. Season with Salt and Pepper and serve warm!

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