This is an excellent way to use cold, leftover rice. Because cold rice contains less moisture than warm rice, the oil coats the grains and prevents them from clumping.
2 tablespoons low-sodium soy sauce
1/8 teaspoon ground ginger
1/8 teaspoon ground red pepper
1 tablespoon vegetable oil, divided
3/4 pound medium shrimp, peeled
1 cup frozen green peas, thawed
1/3 cup sliced green onions
1 (8-ounce) can sliced water chestnuts, drained
1 cup chilled cooked long-grain rice
2 tablespoons sliced almonds, toasted
1 tablespoon chopped fresh parsley
How to Make It
Combine first 3 ingredients; stir well. Set soy sauce mixture aside.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp, and stir-fry 30 seconds. Add peas, onions, and water chestnuts, and stir-fry 2 minutes. Add soy sauce mixture, and stir well. Remove shrimp mixture from skillet; set aside.
Heat 1 teaspoon oil in skillet over medium-high heat. Add chilled rice, and stir-fry 2 minutes. Return shrimp mixture to skillet; stir-fry 1 minute or until mixture is thoroughly heated. Sprinkle shrimp mixture with sliced almonds and chopped parsley.
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