Wednesday, November 13, 2013

Shrimp Fried Rice

I just love this recipe! It's pretty easy to make and it is so flavorful. I use brown rice in this one and it still tastes great. I always try to slip in something to make it a little healthier to eat but I refuse to compromise on flavor. Enjoy!

Shrimp Fried Rice
  • 2 cups white or brown rice
  • 2 large eggs, beaten
  • cooking spray
  • 1 Tbsp. canola oil
  • 1 cup green onion cut into ½ long, green tops too
  • ½ cup frozen petite peas, thawed
  • ½ cup grated carrot
  • 1 Tbsp. bottled minced garlic
  • 1 tsp. freshly grated ginger
  • 1 Tbsp. rice wine
  • 3 Tbsp. soy sauce
  • 1 Tbsp. hoisin sauce
  • 1 tsp. dark sesame oil
  • 16 oz. cooked diced chicken, or, 16 oz. peeled and deveined cooked salad style shrimp 100/150 ct. (optional)
Cook rice according to package directions.

Mix together  rice wine, soy sauce, hoisin sauce, and sesame oil, set aside

Meanwhile in a small 8 inch nonstick skillet sprayed with cooking oil over medium heat, scramble the eggs, set aside. In a large 12 inch nonstick skillet over medium heat, add the canola oil. When heated up add onions, peas, carrots, garlic and ginger, sauté for 2 minutes.

Add cooked rice to skillet with vegetable mixture, add soy mixture and scrambled egg, stirring constantly. If adding chicken or shrimp do so now. Stirring constantly for about 2 more minutes, or until mixed well and all is heated through.

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