Shrimp Fried Rice
Prep Time: 10 minutes
Cooking Time: 35 minutes
YUM! Quick and easy week night meal in itself and a great way to use up leftover vegetables, chicken and beef. Our kids don't eat shrimp, so we dish some out for them with leftover chicken or steak and then add the shrimp to the rest of the dish.
1 cup rice, brown, long grain, uncooked
2 cups mixed vegetables, frozen
1/2 pound shrimp, raw (medium or large), peeled, deveined
3 green onion(s) , chopped
1 egg(s), large
1 tablespoon canola oil or vegetable oil
2 tablespoons soy sauce, low sodium
2 teaspoons sesame oil, dark
2 teaspoons garlic, bottled minced
Cook the rice with 2 cups of water in a rice cooker or a medium saucepan according to package directions (brown rice takes longer than white rice). It is best if the rice is made ahead of time and refrigerated. In a small bowl, beat the egg. Peel, clean and devein shrimp. Pat shrimp dry with paper towel. Heat a large skillet over medium heat. When hot, add canola oil. Cook shrimp over medium heat for 2 minutes, turning once. Remove shrimp from skillet with a slotted spoon and place in a bowl. Add sesame oil and garlic to the skillet and stir over medium heat. Add vegetables and cook over medium high heat for about 2 minutes. Add the soy sauce and stir. Add the rice and mix well with veggies. Cook for 2 to 3 minutes and then turn rice over to brown other side. Continue cooking for 2 to 3 minutes. Move the rice mixture to the side of the pan a little to make room to scramble the egg. Add the egg to the pan cook for about 1 minute and stir. Add shrimp and green onions and mix everything together and serve.
Per Serving About: 390 calories, 13 g fat, 1.5 g saturated fat, 0 g trans fat, 19 g protein, 47 g carbohydrates, 3 g dietary fiber, 320 mg sodium