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.

How to Make It

Step 1

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

Step 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.

Step 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.

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