Friday, January 15, 2010

Shrimp Fried Rice

While the fried rice from your average Americanized Chinese food restaurant is high-calorie and not very nutritious (though often pretty tasty), this fried rice recipe is packed full of veggies, lean protein, and whole grains (if you use brown rice as I did).

Shrimp Fried Rice
from the Better Homes and Gardens New Cookbook

2 eggs, beaten
1 t. soy sauce
1 t. sesame oil or vegetable oil (I highly recommend using sesame oil-it has a wonderful aroma and flavor)
1 clove garlic, minced
1 T. cooking oil
1/2 c. thinly biased sliced celery (1 stalk)
1 c. sliced fresh mushrooms
1 8.8-ounce pouch cooked white rice (2 cups; I used brown instead)
1 medium carrot, shredded
1/2 c. frozen peas, thawed
12 oz. peeled and deveined fully cooked shrimp
2 T. soy sauce
1/4 c. sliced green onion (2)

1. In a small bowl combine eggs and the 1 teaspoon soy sauce.

2. Pour sesame oil into a wok or large skillet. Preheat over medium heat. Add the egg mixture and garlic; stir gently to scramble. When set, remove the egg mixture from wok and cut up any large pieces. Remove wok from heat.

3. Pour the cooking oil into the walk or skillet. (Add more oil if necessary during cooking). Return to medium-high heat. Stir-fry celery in hot oil for 1 minute. Add mushrooms; stir-fry for 1 to 2 minutes more or until the vegetables are crisp tender.

4. Add cooked rice, carrot, peas, and shrimp. Sprinkle with 2 tablespoons soy sauce. Cook and stir for 4 to 6 minutes or until heated through. Add cooked egg mixture and green onion; cook and stir for about 1 minute more or until heated through.

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