Din Tai Fung Cucumber Salad and Fried Rice | Easy weeknight dinner

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Tofu offers a plant-based protein alternative.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is often more affordable and gluten-free.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is cost-effective and has a neutral flavor.

egg

🥗Healthier: flax egg

💰Cheaper: egg substitute

Flax egg is a vegan alternative.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add diced onion and garlic; sauté until fragrant, about 1-2 minutes.

Stir in shrimp and cook until pink and opaque, about 3-4 minutes.

Push shrimp to one side of the skillet; crack an egg into the other side and scramble until cooked.

Add cooked rice, peas, and carrots; stir to combine and heat through, about 2-3 minutes.

Pour in soy sauce and sesame oil; mix well to coat rice evenly.

Add chopped green onions and ginger; stir to combine and cook for an additional minute.

Season with salt and black pepper to taste.

If desired, add bean sprouts and diced bell pepper; stir until heated through.

Serve hot, garnished with additional green onions if desired.

Cooking Techniques

Spice Level:

Allergens