Shrimp and Vegetable Fried Rice |
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Prep Time: 50 Minutes Cook Time: 2 Minutes |
Ready In: 52 Minutes Servings: 4 |
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You'd never guess this flavor-packed fried rice is low cal/low fat. Even if you think you don't like brown rice, give it a try. You might be pleasantly surprised. The time for the rice to set is included in the prep and cook times. Ingredients:
1/2 cup brown rice |
1/4 teaspoon salt |
1 1/4 cups water |
1 1/2 ounces sugar snap peas or 1 1/2 ounces snow peas, strings removed |
1/4 cup chicken stock, divided |
1 tablespoon low sodium soy sauce |
1 teaspoon canola oil, divided |
4 ounces small shrimp, peeled, deveined, cut in 1/2 crosswise |
1 small onion, cut lengthwise 1/4 inch thick |
2 garlic cloves, minced |
1 tablespoon grated ginger |
3 ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick |
1 stalk thin celery, strings removed, sliced thinly on diagonal |
1 carrot, peeled and sliced into very thin half moons |
1/4 red bell pepper, sliced into 3/4 inch long match sticks |
1 pinch black pepper |
1/3 cup bean sprouts, heads and tails removed |
2 scallions, sliced into 3/4 inch long matchsticks |
1/8 cup watercress leaf |
Directions:
1. Bring rice, salt and water to a boil, cover and simmer until water is absorbed and rice is tender, about 30 minutes; spread rice in a single layer over a parchment-lined baking sheet; set aside for 3-4 hours.
2. Blanch peas in boiling water for 1 minute, drain and set aside; combine chicken stock and soy sauce and set aside; heat 1/2 tsp oil in a wok over high heat; add shrimp and cook until opaque, 2-3 minutes; set aside.
3. Add remaining 1/2 tsp oil to wok; stir-fry onion and garlic 2 minutes; add 1 T stock, ginger, mushrooms, celery, carrot, bell pepper and black pepper; stir-fry 3 minutes.
4. Add 1 T stock, sprouts and shrimp; stir-fry 1 minute; add rice and remaining 2 T stock; stir-fry 2 minutes; stir in scallions and peas; stir-fry 1 minute; stir in watercress and serve.
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