This past weekend I wanted to venture out and try cooking with something other than chicken. I came across this Shrimp Fried Rice recipe flipping through my 2003 Cooking Light Supper Fast Suppers cookbook and anytime I find a healthy recipe that allows me to indulge in a Chinese take-out favorite I try it.
Matt, my husband and official taste tester, loved this dish. I also thought it was very good though not as flavorful as the Turkey Fried Rice recipe I regularly make. Also, I would not describe this as a kid friendly dinner since my girls thought the shrimp looked like huge bugs and would not even come near them. Hopefully, some day they will take pleasure in seafood but that night they had easy to make Flatbread Pizzas.
Shrimp Fried Rice
Servings: 4-5 servings
Serving size: 1 1/2 – 2 cups
Approximate Nutritional Information:
Calories: 367 * Carbs: 51 * Fat: 8 * Protein: 23 * Fiber: 4
1/2 pound medium sized peeled and deveined shrimp
1 teaspoon grated and peeled ginger
1/2 teaspoon crushed red pepper
2 teaspoons dark sesame oil
1 medium red bell pepper chopped
6 sliced scallions
1 tablespoon minced garlic
4 cups chilled brown rice
2 large eggs, lightly beaten
2 tablespoons low-sodium soy sauce
1 tablespoon water.
Step 1. Coat large saute pan with cooking spray then add one teaspoon oil. Saute shrimp, garlic, and crushed red pepper just until the shrimp is pink. Remove mixture from pan and set aside in bowl.
Step 2. Add remaining oil and saute peppers, scallions, and garlic for 5 – 7 minutes. Remove and add to the shrimp mixture bowl.
Step 3. Add egg and cook until it starts to set. Add the shrimp mixture back into the pan along with rice. Cook for another 2-3 minutes or until shrimp and egg are fully cooked.
Step 4. Stir in soy sauce and water and cooked until completely heated through.
Special Note: This dish requires cold rice which means you will need to plan ahead if going to make it. I typically cook 4-6 cups of rice in my rice cooker every weekend to use in recipes during the week.