Shrimp and Vegetable Fried Rice Recipe
Description:
You’d never guess this flavor-packed fried rice is low cal/low fat. Even if you think you don’t like brown rice, give it a try. You might be pleasantly surprised. The time for the rice to set is included in the prep and cook times.
Recipe Category: One Dish Meal
Keywords: Lunch/Snacks, Brown Rice, Rice, Greens, Onions, Peppers, Vegetable, Low Cholesterol, Healthy, Spicy, Savory, Weeknight, Stove Top, Stir Fry, < 4 Hours
Nutritional Information (Per Serving):
- Calories: 165
- Fat: 2.6g
- Saturated Fat: 0.4g
- Cholesterol: 36.5mg
- Sodium: 490.1mg
- Carbohydrates: 28.1g
- Fiber: 3.5g
- Sugar: 3.7g
- Protein: 8.2g
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Brown rice | 1/2 cup |
| Salt | 1/4 tsp |
| Water | 1 1/4 cups |
| Sugar snap peas | 1 1/2 cups |
| Snow peas | 1/4 cup |
| Low sodium soy sauce | 1 tbsp |
| Canola oil | 1/2 tsp |
| Small shrimp | 4 ounces |
| Onion | 1 |
| Garlic cloves | 2 |
| Ginger | 1 tsp |
| Shiitake mushrooms | 3 |
| Celery | 1 stalk |
| Carrot | 1 |
| Red bell pepper | 1 |
| Black pepper | 1/4 tsp |
| Bean sprouts | 1/3 cup |
| Scallions | 2 |
| Watercress leaf | 1 cup |
Instructions:
-
Prepare Rice:
- In a pot, combine brown rice, salt, and water.
- Bring to a boil, then cover and simmer until the water is absorbed and rice is tender, approximately 30 minutes.
- Spread the cooked rice in a single layer over a parchment-lined baking sheet and set aside for 3-4 hours to cool and dry.
-
Prep Vegetables and Shrimp:
- Blanch sugar snap peas and snow peas in boiling water for 1 minute, then drain and set aside.
- Mix chicken stock and low sodium soy sauce together and set aside.
- Heat 1/2 tsp of canola oil in a wok over high heat.
- Add shrimp and cook until opaque, about 2-3 minutes. Remove shrimp from the wok and set aside.
-
Stir-Fry Vegetables:
- Add the remaining 1/2 tsp of canola oil to the wok.
- Stir-fry onion and garlic for 2 minutes.
- Add 1 tablespoon of the chicken stock-soy sauce mixture, ginger, shiitake mushrooms, celery, carrot, red bell pepper, and black pepper. Stir-fry for 3 minutes.
-
Combine Ingredients:
- Pour in another tablespoon of the chicken stock-soy sauce mixture.
- Add bean sprouts and cooked shrimp to the wok. Stir-fry for 1 minute.
- Add the cooled and dried rice to the wok, along with the remaining 2 tablespoons of the chicken stock-soy sauce mixture.
- Stir-fry for 2 minutes until everything is well combined and heated through.
-
Final Touches:
- Stir in scallions and blanched peas, and stir-fry for an additional minute.
- Finally, add watercress leaves, give it a quick stir, and your Shrimp and Vegetable Fried Rice is ready to serve.
Enjoy your delicious and nutritious meal, packed with vibrant flavors and wholesome ingredients! π€ππ₯¦
