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Rainbow Fried Rice

Yield serves 5 (serving size: 1 1/3 cups)
Leftover cold rice works best in fried rice dishes.

Ingredients

  • Sauce:
  • 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
  • Stir-fry:
  • 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

Nutrition 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

How to Make It

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

  2. 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.