As a Cajun, it's hard for me to give up rice completely. So, I compromise. On occasion, I make a rice dish using brown Basmati--the best choice for diabetics like myself because of it's relatively low glycemic index. It's both nutritious and delicious and the house smells positively amazing when it's cooking.
One such dish is my Shrimp Fried Rice. It's something I learned to cook while the ex and I were stationed on Guam, where it's a breakfast staple. It's easily customized to suit anyone's taste. You can play "clean out the fridge" when it comes to the veggies. Experiment. Have fun with it.
JACQUI'S SHRIMP FRIED RICE
10-12 large shrimp, raw, cut into thirds
2 eggs, beaten
2 tsp Tony Chachere's or Slap Ya Mama Cajun/Creole Seasoning
4 TBS Extra Virgin Olive Oil
1/2 large yellow onion, diced
1 cup frozen peas and carrots
1/4 cup Rotel Tomatoes, drained
2 cups cooked rice (Brown Jasmine or Basmati highly recommended)
4 tsp Soy Sauce (I use Silver Swan from the Philippines)
3 tsp sesame oil
Add EVOO to large skillet over medium high heat. Add onion, frying until browned. Add shrimp, cooking until pink through and through. Remove from pan. Add a touch more EVOO and fry eggs until lightly scrambled. Chop into bite size pieces, then set aside with onion/shrimp mixture. Add peas and carrots to hot pan, frying until tender. Add rice, soy sauce and tomatoes. Cook until rice is fully heated through. Add remaining ingredients, stir fry for 1-2 minutes. Serve with Tabasco!
One such dish is my Shrimp Fried Rice. It's something I learned to cook while the ex and I were stationed on Guam, where it's a breakfast staple. It's easily customized to suit anyone's taste. You can play "clean out the fridge" when it comes to the veggies. Experiment. Have fun with it.
JACQUI'S SHRIMP FRIED RICE
10-12 large shrimp, raw, cut into thirds
2 eggs, beaten
2 tsp Tony Chachere's or Slap Ya Mama Cajun/Creole Seasoning
4 TBS Extra Virgin Olive Oil
1/2 large yellow onion, diced
1 cup frozen peas and carrots
1/4 cup Rotel Tomatoes, drained
2 cups cooked rice (Brown Jasmine or Basmati highly recommended)
4 tsp Soy Sauce (I use Silver Swan from the Philippines)
3 tsp sesame oil
Add EVOO to large skillet over medium high heat. Add onion, frying until browned. Add shrimp, cooking until pink through and through. Remove from pan. Add a touch more EVOO and fry eggs until lightly scrambled. Chop into bite size pieces, then set aside with onion/shrimp mixture. Add peas and carrots to hot pan, frying until tender. Add rice, soy sauce and tomatoes. Cook until rice is fully heated through. Add remaining ingredients, stir fry for 1-2 minutes. Serve with Tabasco!
