Dinner / What I Ate Wednesday

Asian-Inspired WIAW

I wish Rebecca Black would write a song about Wednesdays, so I could begin a post with it.

Okay, just kidding. For all of our sakes, I hope Rebecca Black never writes a song again.

However, I do hope that Miss Jenn continues to host because it is the most foodie blogger fun time of the week!

Today’s eats came from yesterday…and they featured a very delicious new recipe!

7:30 a.m. - Breakfast was 1/4 c. steel cut oats with 1/2 Tbsp. chia seeds, unsweetened vanilla almond milk, and some peanut butter, of course!

12:20 p.m. – My “morning” snack was later than usual thanks to a long conference call at work. I was more than ready for my honeycrisp apple when it was over!

1:30 p.m. – For lunch, I had a bowl of my with (unpictured) baby carrots and celery on the side.

3:30 p.m. – I had 3 oz. black cherry Chobani mixed with 3 oz. of plain, nonfat Chobani topped with some crushed wheat squares on top. So good!

6:30 p.m. — Dinner time! I whipped up this healthy vegetable fried rice with shrimp. It was awesome!

 

Makes 2 (large) servings or 4 small side servings

  • 1/2 c. brown rice, cooked and cooled 
  • About 15 shrimp, fully cooked
  • 1/3 c. sliced carrots
  • 1/3 c. shelled edamame
  • 1/4 c. chopped red onion
  • 1 c. broccoli florets
  • 1 egg
  • 1 egg white

Glaze:

  • 1 Tbsp. low-sodium soy sauce
  • 1/2 Tbsp. honey
  • 1/2 tsp. ginger
  1. First, crack your egg and egg white and whisk together with some salt and pepper. Pour into a skillet coated with cooking spray and scramble until cooked through. Remove from heat and set aside. 
  2. While your eggs are cooking, begin to slice your vegetables (I actually used frozen edamame and broccoli). When your eggs are finished, coat wok with some olive oil and pour in all of your vegetables.
  3. As your vegetables cook, add the soy sauce, honey, and ginger together and mix well. Sit aside.
  4. Once vegetables begin to soften, add in your shrimp, brown rice, and scrambled eggs. Immediately pour your glaze overtop and allow to cook for another five minutes.
  5. Remove from heat and enjoy!

How to “level up” this recipe

  • Add more vegetables!
  • For a gluten-free option, use quinoa instead of brown rice.

How to “level down” this recipe

  • Brown rice not your thing? White rice is an easy substitute! 
  • As always, simply remove or swap out any vegetables you don’t like.
  • You could easily substitute cubed beef or boneless, skinless chicken in for the shrimp.

 

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