I have a thing about lunches. I hate leftovers. I don’t really like sandwiches unless they’re purchased from a deli and the only thing I did in the creation of the sandwich was fork over some money. I really like my lunches to be just as delicious as my dinners – just different from my dinners.
My coworkers go out to eat so often. I really save money eating the way I do and I probably end up being a lot more satisfied than they are. When school starts next week I’m going to make sure I bring lunch with me on those days I’m on campus all day also, because cafeteria food and my stomach don’t always make the best pair.
Lime Shrimp Fried Rice
2 cups rice, uncooked
2 3/4 cups water
4 tbsp vegetable oil
1 tsp salt
2 eggs, beaten
1 garlic clove, minced
6 oz shrimp
1/3 cup green onions, minced
1 cup cucumber, diced
1 cup tomatoes, diced
1 tbsp sesame oil
6 tbsp fish sauce
2 tbsp sugar
1/2 jalapeno, seedeed, devined, and minced
2 tbsp lime juice
1. Cook the rice in a rice cooker or in a pot with the water. Once cooked remove and allow to cool.
2. Place 3 tbsp of vegetable oil and 1 tbsp of sesame oil in a small bowl. Whisk to combine. Set aside.
3. Place the 3 tbsp of fish sauce and sugar in a small bowl. Whisk to combine. Set aside and finish the rice.
4. Place a large skillet over high heat. Add the vegetable oil/sesame oil combination and heat.
5. Add the beaten eggs and create an egg “pool.”
6. Add the garlic on top of the eggs to prevent it from burning. With a spoon, life and stir the egg mixture to break up the eggs.
7. Add the cooked rice and continue to stir-fry until the rice begins to brown.
8. Sprinkle with the fish sauce/sugar combination. Continue to lift and stir the rice.
9. Add the shrimp, continuing to cook for about 8 minutes or until the shrimp are cooked all the way through.
10. Stir in the vegetables.
11. Stir together the jalapeno, lime juice, and remaining fish sauce. Whisk to combine. Stir into the rice mixture.
* serves 4
* 392 calories per serving