3/4 cup cooked basmati rice (about 1/4 cup uncooked)
3/4 cup cooked brown rice (about 1/3 cup uncooked)
2 tablespoons chopped fresh cilantro
1/2 cup chopped green onions
3 large eggs, lightly beaten
1 tablespoon sesame oil
1/4 cup chopped fresh parsley
1/4 cup chopped walnuts, toasted
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
How to Make It
Bring 1 quart water to a boil; add shrimp, and cook 2 to 3 minutes or until shrimp turn pink. Drain and rinse with cold water. Peel shrimp; devein, if desired. Set aside.
Sauté ginger and garlic in a large nonstick skillet or wok in hot oil over medium-high heat 1 minute. Add peas, basmati rice, and brown rice; cook 2 minutes, stirring constantly. Add cilantro and green onions; cook 2 minutes. Whisk together egg and sesame oil in separate bowl; add to rice mixture. Cook 2 minutes, stirring constantly. Add shrimp, parsley, and remaining 3 ingredients; cook 1 minute. Serve immediately.
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