Shrimp Fried Rice

By nichc

Ingredients

• 2 large eggs
• Kosher salt
• 2 tablespoons vegetable oil
• 1 1/2 tablespoons low-sodium soy sauce
• 1 teaspoon sesame oil
• 1/2 pound medium shrimp, peeled, deveined and cut into pieces
• 1 tablespoon minced peeled ginger
• 4 ounces fresh or frozen snow peas (thawed, if frozen), halved
• 1 cup shredded carrots
• 1 bunch scallions, chopped
• 3 cups cooked white rice

Details

Servings 4
Preparation time 25mins
Cooking time 50mins
Adapted from foodnetwork.com

Preparation

Step 1

Whisk the eggs with a pinch of salt in a small bowl. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the eggs and cook, without stirring, until almost set, about 1 minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 30 seconds. Transfer to a cutting board and cut into thin strips.

Combine the soy sauce, sesame oil and 1 tablespoon water in a small bowl and set aside. Heat the remaining 1 tablespoon vegetable oil in the same skillet over high heat. Add the shrimp and ginger and stir-fry until almost cooked through, about 2 minutes. Add the snow peas, carrots and scallions and continue to stir-fry until crisp-tender, about 1 minute. Add the rice and soy sauce mixture and stir-fry until warmed through. Stir in the egg strips and divide among bowls.

Per serving: Calories 358; Fat 12 g (Saturated 2 g); Cholesterol 194 mg; Sodium 431 mg; Carbohydrate 43 g; Fiber 3 g; Protein 20 g