1 1/2 cups instant white rice (such as Minute Rice)
4 cups broccoli florets
1 large red bell pepper, chopped (about 1 1/3 cups)
2 tablespoons roasted peanut oil, divided
1 teaspoon grated peeled fresh ginger
3 garlic cloves, minced
1 1/4 pounds large shrimp, peeled and deveined
1/2 cup fat-free, less-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 teaspoon cornstarch
1/4 cup sliced almonds, toasted
1/4 cup chopped green onions
How to Make It
Place 1 1/2 cups water in a medium saucepan; bring to a boil. Add rice to pan; cover, reduce heat, and simmer 5 minutes. Remove pan from heat; let stand 5 minutes. Spoon rice into a 13 x 9–inch baking dish; place dish in freezer.
Combine broccoli, bell pepper, and the remaining 1/4 cup water in a microwave-safe dish. Microwave at HIGH 5 minutes or until crisp-tender. Set aside.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add ginger and garlic to pan; cook 1 minute, stirring frequently.
Increase heat to medium-high. Add shrimp to pan; cook 4 minutes or until shrimp are done. Remove shrimp mixture from pan. Remove rice from freezer.
Heat remaining 1 1/2 tablespoons oil in pan over medium-high heat. Add rice to pan; cook 3 minutes or until thoroughly heated, stirring frequently. Combine broth, soy sauce, and cornstarch in a small bowl, stirring with a whisk. Stir broth mixture into rice. Add shrimp mixture and broccoli mixture to pan; cook 1 1/2 minutes or until sauce thickens. Sprinkle with almonds and onions.
This was very yummy, but could have used a little more sauce. The cooking method for the rice and vegetables was awesome! I thought this would take a lot longer to prepare than it did. The microwave cooking of the vegetables made this a snap. I would double the portion of sauce, but that is just my taste. I would definitely make this again and it was easy enough to make for a weeknight meal.
My favorite new "short notice 'go to'" company dinner now. It has been a multiple helpings hit several times.
Instead of quick rice, I use a nutty Basmati cooked in organic chicken or vegetable broth, and skip the freezing bit, as this rice doesn't clump.
Original publication called for Mangoes and Kiwi fruit, which are the perfect accompaniament. Choose a nice Pinot Gris or Viognier, and follow with a tart sorbet...then sit back and enjoy the praise.
Its not terrible, it just doesn't have much flavor. So if you like not spicy (at all), this is the dish for you. Prep was very easy. I would probably at least stirfry the veggies rather than put them in the microwave. They got a titch overcooked in there for 5 min.
I really liked this recipe and so did my bf. I will be making it again. Personnally, I find it's more of an everyday meal. It would be a much easier recipe to make if you already had left-over rice in the fridge. It would save the steps of having to cook the rice and then put it in the freezer. I only had regular rice (not the 5 min one) so the recipe took longer to make and I had 2 more dishes to clean. I added about 1/2 a tablespoon of oyster sauce to the soy sauce mix. The flavours were nice. The chopped green onion is a must (enhances the flavour) and I found the almonds gave a nice little crunch to the dish, though it did nothing for the flavour.
This was another winner! My husband and I agree that it's the best tasting Asian stir fry to date. The texture of the dish was more of a stir fry than a "fried rice." Maybe b/c I didn't put the rice in the freezer (i used jasmine), because I didn't want to dirty another pan. I just took the rice off the stove and left it uncovered to cool. I also didn't toast the almonds, but they were still crunchy (it probably would have been even more flavorful had i toasted them).