Leftover cold rice works best in fried rice dishes.
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
How to Make It
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.
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