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Shrimp Fried Rice

http://www.eatingwell.com/recipes/shrimp_fried_rice.html

From EatingWell:  January/February 2013

This healthy shrimp fried rice recipe is packed with vegetables and makes 4 generous servings, so you’ll need to use a large skillet that is at least 12 inches wide. A large wok also works well. If you have cooked rice on hand, omit Step 1 and add 2 1/2 cups cooked rice to the pan in Step 5.

4 servings, 2 cups each | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

Preparation

  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 nonstick 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 skillet 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.

Nutrition

Per serving : 307 Calories; 11 g Fat; 2 g Sat; 5 g Mono; 165 mg Cholesterol; 34 g Carbohydrates; 17 g Protein; 5 g Fiber; 462 mg Sodium; 523 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 2 1/2 vegetable, 1 lean meat, 1/2 medium-fat meat, 1 1/2 fat

Tips & Notes