I made a yummy chicken fried rice with lots of vegetables hidden within. It was so flavorful and could be a side dish or main dish.
I chopped up red and green cabbage, yellow, red and orange bell peppers, purple onions, green onions, and heated up some frozen peas.
Shrimp Fried Rice
1 lb. Shrimp, no tail, peeled and deveined
2 c. cooked rice
1 c. chopped red cabbage
1 c. chopped green cabbage
1/4 c. each chopped red, orange, yellow bell pepper
1.2 c. chopped red onion
1 tsp. minced garlic
2 c. frozen peas thawed
1 egg scrambled
1/4 c. soy sauce (will separate throughout recipe)
1/4 c. honey (will separate throughout recipe)
4 tbsp. rice vinegar (will separate throughout recipe)
4 tbsp. olive oil (will separate throughout recipe)
In large dutch oven heat 2 tbsp. olive oil. Cook garlic and onion until onion is translucent. Add in Shrimp with 2 tbsp soy sauce, 2 tbsp. honey, 2 tbsp. rice vinegar. Let cook until shrimp are cooked through. Carefully put mixture with sauce into a bowl and put aside for later. Heat remaining olive oil in pan and add cabbage and bell pepper, cook until cabbage is wilted. Add in peas, rice, egg, and shrimp mixture. Add in remaining sauces slowly, stirring to coat rice.