Fried rice dishes should always be made with leftover rice, which is drier than freshly made.
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Shrimp Fried Rice
2 tablespoons sesame oil, divided
1 pound large shrimp, peeled and deveined
2 eggs, lightly beaten
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1/2 red bell pepper, cut in 2-inch long thin strips
6 scallions, chopped, about 1 cup
1 cup frozen peas, thawed
4 cups cooked white rice, chilled
2 tablespoons lite soy sauce
1 tablespoon hoisin sauce
1/2 teaspoon salt
- Heat 1 tablespoon of the oil in a large nonstick skillet set over medium high; add the shrimp and cook 2 minutes per side, or until just cooked through. Remove the shrimp from the pan.
- Add 1 teaspoon of the oil to the skillet; stir in the eggs. Cook, stirring, for 2 minutes. Combine the eggs with the shrimp.
- Heat the remaining 2 teaspoons of oil in the skillet; add the ginger, garlic and red pepper. Cook, stirring, 2 minutes. Add shrimp, egg, peas, and scallions to the skillet; cook 1 minute. Stir in the rice and cook, stirring occasionally, until heated through, 2-3 minutes. Stir in the soy sauce, hoisin, sesame oil and salt. Cook, stirring constantly, until well combined and the rice mixture is hot, 2 minutes.
Makes 4 servings
Nutritional analysis per serving:487 calories, 35 g protein, 59 g carbohydrates, 5 g fiber, 12 g fat, 2 g saturated fat, 327 mg cholesterol, 1018 mg sodium
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