Shrimp Fried Rice

Description:

No description provided.

  • Prep Time: 00:00:00
  • Cook Time: 00:00:00
  • Total Time: 00:00:00

Ingredients:

  • 1 1/2 
    cups 
    brown rice 
  • tbsp 
    finely minced garlic 
  • 3 1/4 
    cups 
    chicken broth 
  • 1/2 
    tsp 
    chopped fresh thyme leaves 
  • tsp 
    sesame oil 
  • tbsp 
    finely minced fresh ginger 
  • tbsp 
    finely minced lemon zest 
  • 1/3 
    cups 
    finely minced shallots 
  • 1/2 
    lb 
    medium shrimp, deveined, peeled and halved 
  • 3/4 
    cups 
    halved, thinly sliced onion 
  • cups 
    finely diced red bell pepper 
  • cups 
    coarsely chopped Chinese cabbage 
  • cups 
    bean sprouts 
  • tbsp 
    soy sauce 
  • tbsp 
    dry sherry 
  • 1/4 
    cups 
    finely minced chives 
  •  
    large egg whites, lightly beaten 
  • cups 
    frozen green peas, thawed 

Instructions:

In a saucepan, combine the rice, 1 tbsp garlic, 3 cups chicken broth and the thyme and bring to a boil over high heat. Reduce the heat to low, cover and simmer for 45 to 55 minutes, until the rice is tender and the liquid absorbed. In a wok or large skillet, heat the oil and remaining 2 tbsp broth over high heat. Cook the remaining 1tbsp garlic, the ginger, lemon zest and shallots for 1 to 2 minutes, stirring until tender. Take care not to burn. Add the shrimp and cook for 3 to 5 minutes, until pink. Add the onion, pepper, cabbage and sprouts and cook, stirring constantly, for 2 minutes. Add the soy sauce, sherry and more broth, if necessary, and toss for 1 minute. Add the chives and cooked rice ant toss. Make a small hole in the center of the rice and pour in the egg whites; fold into the rice mixture. Fold in peas and cook for 1 minute. Serve immediately.

Serves 4