Shrimp Fried Rice
- 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
Adapted from eatingwell.com
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.