Wednesday, June 16, 2010

Shrimp Fried Rice with Sugar Snap Peas

This recipe might more accurately called Shrimp Fried Rice with what-I-bought-at-the-farmer's-market-that-I-thought-would-be-good-in-fried-rice. Fried rice and stir-fry are excellent ways to use large quantities of vegetables, and staples in my diet when the farmer's market is in full swing during the summer. Contrary to what might be served in Americanized Chinese food restaurants, fried rice can be a easy and healthy dish full of vegetables and whole grains. Most fried rice recipes use peas, but not whole pea pods-I love the crunch that the whole pea pods add to the dish, and prefer them to shelled peas in almost every situation.

Shrimp Fried Rice with Sugar Snap Peas

2 eggs, beaten
1 t. + 2 T. soy sauce
1 t. + 1T. sesame oil
2 cloves garlic, minced
2 t. finely minced ginger
8 oz. sugar snap peas, trimmed
8 oz. sliced fresh mushrooms (I used cremini; white would also work well)
3 c. cooked brown rice
2 medium carrots, shredded
4 oz. peeled and deveined shrimp
1/2 c. thinly sliced green onion

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

2. Preheat wok over medium heat. Pour sesame oil into wok. Add the egg mixture, garlic, and ginger, stirring gently to scramble. Once cooked, removed from heat and cut up any large pieces; set aside.

3. Put wok back on heat and preheat over medium-high heat. Add 1 T. sesame oil. Add mushrooms and sugar snap peas; stir-fry 2 to 3 minutes or until mushrooms are just starting to color and vegetables are crisp-tender.

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

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