Recipe! Try Shrimp and Scallop Fried Rice at Home


Eating healthy means being creative and taking a new approach to your favorite not-so-healthy dishes. I’ve never been a fan of Chinese food or fried rice growing up — the vegetables, onions — I simply never liked the taste, but my palate has significantly upgraded since then.

I’m still not a fan of the traditional fried rice dishes at takeouts, but I love my homemade recipe! What I love most about this dish is that I control what goes in it and the flavor profiles that I personally like. Feel free to do the same!

This is the perfect [healthy] dinner dish by itself or pair it with grilled salmon or any lean protein if you’re feeling super hungry.

Shrimp & Scallop Fried Rice Recipe by Sarafinasaid


2 cups of cooked white rice

1lb of tail-off and deveined shrimp

1/4lb of baby scallops

1 cup and a half of broccoli

1/2 of a red pepper [diced]

1 cup of mushrooms [diced]

3 clusters of fresh garlic [minced]

1/2 of a white onion [diced]

1 egg

1 cup of soy sauce

Cooking Directions:

In a medium to large skillet sautée onions, mushrooms and peppers in olive oil on medium heat until the vegetables begin to sweat. Season mixture with black pepper and pink himalayan salt to build flavor.

Add broccoli, preferably diced in chunks, then fresh garlic to skillet to cook with the mixture. The veggie mirepoix will flavor the skillet to prepare for the rest of the ingredients.

Add cooked white rice, shrimp and scallops to the skillet, then season with black pepper, cayenne pepper, pink himalyan salt and garlic salt to taste. Cook down for 10 to 15 minutes then add soy sauce. Crack egg in skillet then mix into the rice. Stir. Stir. Stir. Continue cooking on medium heat for 5 -7 minutes.

Bon appétit !

**This meal serves 4, or 2 if you’re hungry 😀

Tips for this meal:

  • For faster cook time use leftover rice from the fridge; and devein and de-tail shrimp the day before or during your regular meal prep.
  • Make sure to add the minced garlic with the broccoli and not the veggies, because fresh garlic will burn if cooked too long on direct heat.
  • Use pink himalayan salt versus white table salt, because it is said to be the most beneficial as well as the cleanest salt available on the planet today. Trust me it taste just like the salt you’re use to.
  • Using fresh garlic is a must! Ditch canned garlic full of preservatives for the real thing with super benefits like lowering cholesterol, blood pressure and combating sickness.

What do you think of this dish? Stay tuned for more original recipes!





Leave a Reply

Your email address will not be published. Required fields are marked *