Put leftover cooked white rice to good use in this fragrant, colorful dish.
2 teaspoons peanut oil
1 teaspoon dark sesame oil
1/4 cup finely chopped carrot
1 teaspoon minced peeled fresh ginger
1/4 teaspoon crushed red pepper
3 garlic cloves, minced
4 cups cooked long-grain rice
1 cup chopped cooked shrimp
2 tablespoons low-sodium soy sauce
1/2 cup chopped fresh cilantro
How to Make It
Heat oils in a large nonstick skillet over medium-high heat. Add carrot, ginger, red pepper, and garlic; sauté for 1 minute. Add rice; sauté 2 minutes. Stir in shrimp and soy sauce; sauté 1 minute. Remove from heat; stir in cilantro.
My husband and I thought this fried rice was just okay. We'll definitely be making it again, though, because it's so fast and easy, and our 1 yr old and 4 yr old both loved it. You could definitely throw in any kind of leftover veggies you have on hand. I served the rice with baked eggrolls.
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