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Shrimp Fried Rice
Nb persons: 4
Yield:
Preparation time:
Total time: 25 min
Source:
| Total Time: 25 min. Prep: 20 min. Cook: 5 min. Yield: 4 servings Ingredients: | |
| 2 large | eggs |
| Kosher salt | |
| 2 tablespoons | vegetable oil |
| 1 1/2 tablespoons | low-sodium soy sauce |
| 1 teaspoon | sesame oil |
| 1/2 pound | medium shrimp, peeled, deveined and cut into pieces |
| 1 tablespoon | minced peeled ginger |
| 4 ounces | fresh or frozen snow peas, (thawed, if frozen), halved |
| 1 cup | shredded carrots |
| 1 bunch | scallions, chopped |
| 3 cups | cooked white rice |
Directions:
1. Whisk the eggs with a pinch of salt in a small bowl.
2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the eggs and cook, without stirring, until almost set, about 1 minute.
3. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 30 seconds.
4. Transfer to a cutting board and cut into thin strips.
5. Combine the soy sauce, sesame oil and 1 tablespoon water in a small bowl and set aside.
6. Heat the remaining 1 tablespoon vegetable oil in the same skillet over high heat.
7. Add the shrimp and ginger and stir-fry until almost cooked through, about 2 minutes.
8. Add the snow peas, carrots and scallions and continue to stir-fry until crisp-tender, about 1 minute.
9. Add the rice and soy sauce mixture and stir-fry until warmed through. Stir in the egg strips and divide among bowls.
Per serving: Calories 358; Fat 12 g (Saturated 2 g); Cholesterol 194 mg; Sodium 431 mg; Carbohydrate 43 g; Fiber 3 g; Protein 20
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