Shrimp “Fried” Rice

Shrimp "Fried" Rice Recipe
Oxmoor House
Many take-out versions can be heavy in fat and low in nutrients. This entrée, featuring brown rice, is a quick and healthful alternative to take-out.

Yield:

6 servings (serving size: about 1 1/3 cups)

Recipe from

Oxmoor House

Nutritional Information

Calories 335
Caloriesfromfat 0.0 %
Fat 7.2 g
Satfat 1 g
Monofat 2.6 g
Polyfat 1.7 g
Protein 21.1 g
Carbohydrate 46.9 g
Fiber 5 g
Cholesterol 157 mg
Iron 3.4 mg
Sodium 583 mg
Calcium 85 mg

Ingredients

3 (3 1/2-ounce) bags boil-in-bag brown rice
Cooking spray
2 large eggs, lightly beaten
1 tablespoon canola oil
12 ounces medium shrimp, peeled and deveined
3 tablespoons lower-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon dark sesame oil
1/4 teaspoon salt
1 cup chopped green onions
1 tablespoon bottled minced fresh ginger
2 cups frozen petite green peas

Preparation

1. Cook rice according to package directions, omitting salt and fat; drain. Remove rice from bags; return to pan. Cover and keep warm.

2. While rice cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add eggs to pan; cook 1 minute or until set. Remove eggs from pan; coarsely chop. Return pan to heat; add canola oil. Add shrimp; cook 2 minutes, stirring often.

3. While shrimp cook, combine soy sauce and next 3 ingredients in a small bowl.

4. Add onions and ginger to shrimp; sauté 1 minute. Add peas, stirring until thoroughly heated. Stir shrimp mixture and egg into rice, and drizzle with soy sauce mixture. Fluff well with a fork, and serve immediately.

 

Young Chefs can:

Measure frozen peas

Pour soy sauce mixture over rice

 

Older Chefs can:

Beat eggs

Help peel shrimp

Help chop green onions with assistance

Allison Fishman,

Oxmoor House

August 2011
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