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Shrimp Fried Rice

Yield 2 servings (serving size: 1 1/2 cups)
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.

Ingredients

  • 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

Nutrition Information

  • calories 449
  • caloriesfromfat 25 %
  • fat 12.5 g
  • satfat 2 g
  • monofat 4.4 g
  • polyfat 4.9 g
  • protein 34.7 g
  • carbohydrate 49.1 g
  • fiber 5.4 g
  • cholesterol 194 mg
  • iron 6.6 mg
  • sodium 764 mg
  • calcium 129 mg

How to Make It

  1. Combine first 3 ingredients; stir well. Set soy sauce mixture aside.

  2. 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.

  3. 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.