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Stir-Fried Rice with Black-Eyed Peas and Shrimp

Yield 6 servings


  • 1 quart water
  • 3/4 pound unpeeled, medium-size fresh shrimp
  • 1 tablespoon minced fresh ginger
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 cup cooked black-eyed peas
  • 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

  1. 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.

  2. 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.