Shrimp Fried Rice

Photo by Lisa M.
Adapted from eatingwell.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from eatingwell.com

Ingredients

  • 1 1/2

    cups water

  • 1

    cup instant brown rice

  • 2

    tablespoons hoisin sauce (see Tips)

  • 4

    teaspoons reduced-sodium soy sauce

  • 2

    teaspoons toasted sesame oil

  • 4

    teaspoons canola oil, divided

  • 2

    large eggs, lightly beaten

  • 8

    ounces peeled and deveined raw small shrimp (51-60 per pound; see Tips)

  • 2

    tablespoons minced fresh ginger

  • 4

    cups stringless snap peas (12 ounces)

  • 1

    medium red bell pepper, cut into 1/2-inch pieces

  • 2

    medium carrots, halved lengthwise and thinly sliced

  • 4

    scallions, chopped

Directions

Combine water and rice in a small saucepan. Bring to a boil over high heat. Cover, reduce heat to medium-low and simmer until the water is absorbed, 10 to 12 minutes. Spread the rice out on a large baking sheet to cool. Combine hoisin sauce, soy sauce and sesame oil in a small bowl; set aside. Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add eggs and cook, stirring to help break into smaller pieces, until just set, about 45 seconds. Transfer the egg to a bowl. Add another 1 teaspoon canola oil to the skillet and return to medium-high heat. Add shrimp and cook, stirring occasionally, until pink, 1 1 /2 to 2 minutes. Transfer the shrimp to the bowl. Heat the remaining 2 teaspoons oil in the skillet over medium-high heat. Add ginger and cook, stirring, until fragrant, about 30 seconds. Stir in snap peas, bell pepper, carrots and scallions; cook, stirring occasionally, until tender-crisp, 3 to 4 minutes. Stir in the rice and the reserved egg and shrimp; cook, stirring, until heated through, about 1 minute. Remove from the heat and gently stir in the sauce mixture. Tips & Notes Tips: Hoisin sauce is a thick, dark brown, spicy-sweet sauce made from soybeans and a complex mix of spices. Look for it in the Asian section of your supermarket.

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