Shrimp Fried Rice Recipe

  • 0:15:00
  • 1:15:00
  • 1:30:00
4
Ingredients
  • 1 1/2
    cups
    brown rice
  • 2
    tbsp
    finely minced garlic
  • 3 1/4
    cups
    chicken broth
  • 1/2
    tsp
    chopped fresh thyme leaves
  • 1
    tsp
    sesame oil
  • 2
    tbsp
    finely minced fresh ginger
  • 1
    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
  • 1
    cups
    finely diced red bell pepper
  • 2
    cups
    coarsely chopped Chinese cabbage
  • 1
    cups
    bean sprouts
  • 2
    tbsp
    soy sauce
  • 2
    tbsp
    dry sherry
  • 1/4
    cups
    finely minced chives
  • 2
    large egg whites, lightly beaten
  • 1
    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.

By: Fresh Start by Julee Rosso

Published on 09/03/2013