Rainbow Fried Rice

recipe
Leftover cold rice works best in fried rice dishes.

Yield:

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

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

Preparation

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.

September 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note