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Shrimp Fried Rice
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Brief Description
The healthy version of shrimp fried rice! Packed with vegetables!
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Main Ingredient
Shrimp
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Category: Fish or seafood
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Cuisine: Chinese
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Prep Time: 40 min(s)
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Cook Time: 40 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: CHL
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Posted On: Jun 15, 2016
Number of Servings:
Ingredients:
- 3 1/2 cups - Water
- 1 cups - Instant Brown Rice
- 2 tablespoons - Hoisin Sauce
- 4 teaspoons - Reduced-Sodium Soy Sauce
- 2 teaspoons - Toasted Sesame Oil
- 4 teaspoons - Canola Oil divided
- 2 - Large Eggs lightly beaten
- 8 ounces - Peeled and Deveined Raw Small Shrimp
- 2 tablespoons - Minced Fresh Ginger
- 4 cups - Stringless Snap Peas
- 1 - Medium Red Pepper cut into 1/2 inch pieces
- 2 - Medium Carrots halved lengthwise and thinly sliced
- 4 - Scallions chopped
Directions:
1. Combine water and rice in a small saucepan. Bring to a boil over high heat. Cover, reduce heat to medium-low and simmer until the water is absorbed, 10 to 12 minutes. Spread the rice out on a large baking sheet to cool.
2. Combine hoisin sauce, soy sauce, and sesame oil in a small bowl; set aside.
3. Heat 1 teaspoon canola oil in a large non-stick skillet over medium-high heat. Add eggs and cook, stirring to help break into smaller pieces, until just set, about 45 seconds. Transfer the egg to a bowl.
4. Add another 1 teaspoon canola oil to the skilled and return to medium-high heat. Add shrimp and cook, stirring occasionally, until pink 1 1/2 to 2 minutes. Transfer the shrimp to the bowl.
5. Heat the remaining 2 teaspoons oil in the skillet over medium-high heat. Add ginger and cook, stirring, until fragrant, about 30 seconds. Stir in snap peas, bell pepper, carrots and scallions; cook, stirring occasionally, until tender-crisp, 3 to 4 minutes. Stir in the rice and the reserved egg and shrimp; cook, stirring, until heated through, about 1 minute. Remove from the heat and gently stir in the sauce mixture.
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