My husband and I love fried rice but never order it in restaurants because the portions are huge and there is often a 'grease factor' that seems unappealing. Eating Well has solved all these negatives. Our meal was delicious and just the right size with the emphasis on vegetables, not rice. We, happily, knew exactly what was in it and all we added was some garlic and heat and it was perfect.
Shrimp Fried Rice
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.
9 Reviews for Shrimp Fried Rice
We made every meal in the "Healthy in a Hurry" column this month. This was a favorite. I used jarred roasted red pepper as we do not like fresh peppers. With everything chopped in advance it came together quickly. The hoisin sauce was a must. We did use a Trader Joe's frozen rice medley to add some flavor and speed things up. Would definitely make again!
I only used 1 tablespoon of the ginger and also added a clove of garlic to the veggies. I had some corn, peas and green beans in the freezer and also added some onions to "beef up" the veggie content. Didn't have any shrimp but it is fantastic just with veggies. Also, I added 2 teaspoons of rice wine vinegar and some sriracha (garlic chili paste) to the sauce before adding it to the rice. It was DELICIOUS!
This was very good and super quick and easy. Whole family loved it!