Rainbow Fried Rice

Leftover cold rice works best in fried rice dishes.


serves 5 (serving size: 1 1/3 cups)

Nutritional Information

Calories 385
Caloriesfromfat 24 %
Fat 10.6 g
Satfat 1.9 g
Monofat 3.1 g
Polyfat 5.1 g
Protein 19 g
Carbohydrate 54 g
Fiber 5.9 g
Cholesterol 131 mg
Iron 3.9 mg
Sodium 690 mg
Calcium 58 mg


3 1/2 tablespoons low-sodium soy sauce
2 1/2 tablespoons sake (rice wine)
2 tablespoons water
1 1/2 teaspoons dark sesame oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1 large egg, lightly beaten
1 cup finely chopped green onions
2 teaspoons minced fresh ginger
1 1/3 cups chopped cooked shrimp (about 8 ounces)
1 (10-ounce) package frozen green peas, thawed
4 1/2 cups chilled cooked basmati rice


To prepare sauce, combine soy sauce through pepper in a small bowl, stirring with a whisk. Set aside.

To prepare stir-fry, heat vegetable oil in a wok over high heat. Add egg; stir-fry 30 seconds or until scrambled. Add onions and ginger; stir-fry 1 minute. Add shrimp, peas, and rice; stir-fry 3 minutes or until thoroughly heated. Stir in sauce mixture. Serve immediately.