Sunday, April 29, 2012

Shrimp Fried Rice


While perusing Cooking Light's website last week, I discovered that I've never made fried rice. I guess discover is not the right word, it just never occurred to me that I'd never made it. Fried rice is so good, I don't know why I've never tried making it before. Never the matter, it was time to try my hand at fried rice.

I used brown rice as my rice, which made me feel super-healthy. This is a Cooking Light recipe, so it is a lot less un-healthy than what you get in a restaurant. The hubby and I enjoyed this dish, but I'm definitely going to try making it with regular rice next time. I think I'm also going to experiment next time by putting some broccoli and bean sprouts into it.


I started with plenty of brown rice, chilled (Helps keep the rice from clumping up).


Eggs (scrambled into the dish), peas, and sliced green onion


Well, it wouldn't be Shrimp Fried rice without shrimp, right?


Fixins' for the simple sauce. Looks like I need to buy some more rice wine! I cut the salt by half for the recipe, as I figured there was enough sodium in the soy sauce. I also added some crushed red pepper for a kick.


Prepping the sauce.


And all these wonderful ingredients turn into a delicious main dish. Oh, how I wish there was a Chinese restaurant around here. I'm having serious withdrawals :)

Ingredients:
2 tbsp rice wine
2 tbsp rice vinegar
2 tbsp soy sauce
2 tsp sesame oil
1/2 tsp salt
1/4 tsp crushed red pepper
1 tbsp peanut oil
2 eggs, lightly beaten
1 cup frozen peas
1/2 cut green onion, sliced
1 lb large shrimp, peeled and deveined
3 cups long grain rice, chilled

Directions:
1. In a small bowl, whisk together rice wine through crushed red pepper. Set aside.
2. Heat peanut oil in a large pan. Add eggs to pan, and stir fry until soft- scrambled. Add peas to the pan and stir fry until peas are warm. Add the green onion and shrimp to the pan, cook until the shrimp are pink (2-3 minutes).
3. Add rice to the pan and stir fry for 3 minutes, or until heated through.
4. Add rice wine mixture to the pan, and toss gently to coat.
5. Serve immediately!

Adapted from Cooking Light

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