Thursday, December 8, 2016

Shrimp Fried Rice

 6 servings (serving size: about 1 1/2 cups)

3       (3-1/2-ounce) bags boil-in-bag long-grain rice
1       (10-ounce) package frozen green peas
Cooking spray
2       large eggs, lightly beaten
1       tablespoon canola oil
1       cup chopped green onions
1       tablespoon bottled ground fresh ginger (such as Spice World)
12     ounces medium shrimp, peeled and deveined
2        tablespoons rice vinegar
2        tablespoons low-sodium soy sauce
1         teaspoon dark sesame oil
1/4       teaspoon salt
Dash of crushed red pepper (optional)

1 .  Cook rice according to package directions, omitting salt and fat. Drain. Remove rice from bags, and return to pan. Add peas to the pan, stirring well. Cover and keep warm.

2 .  Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add eggs to pan; cook 1 minute or until set. Remove eggs from pan; coarsely chop. Return pan to heat; add canola oil to pan. Add onions and ginger to pan; sauté 1 minute. Add shrimp to pan; sauté 2 minutes or until shrimp are done.

3 .  Add shrimp mixture and eggs to rice mixture; stir well. Combine vinegar and the remaining ingredients, stirring well. Drizzle vinegar mixture over rice mixture; stir well.
Heart healthy


  1. This is tasty. I have a similar one. Great for cooks who only have an hour to get dinner on the table. Good side dish or add a bunch more veggies and maybe some sausage meat and call it quickie gumbo.
    Good one PIC

  2. The kids is starting to cook , so I try to make the dishes simple . Sometime they add okra.
    They have sliced tomatoes/ kosher sliced pickles on the side .
    You call add any left over meats to it .


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