Shrimp Fried Rice
Be absolutely meticulous when making enough rice for leftovers. Refrigerate it within one hour of cooking and keep leftover rice for no longer than 24 hours.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 563 |
| pro | 31 g |
| total fat | 18 g |
| sat. fat | 3 g |
| carb | 68 g |
| fibre | 4 g |
| chol | 269 mg |
| sodium | 506 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 29% |
| vit A | 65% |
| vit C | 62% |
| folate | 29% |
-
2 tbsp (25 mL) sesame seeds
3 eggs
2 tsp (10 mL) sesame oil
1/2 tsp (2 mL) salt
2 tbsp (25 mL) vegetable oil
3 green onions
2 cloves garlic, minced
1 carrot, diced
1/2 cup (125 mL) diced sweet red pepper
4 cups (1 L) cold cooked rice
1/4 cup (50 mL) water
1 pkg (340 g) frozen small cooked shrimp, thawed
1 cup (250 mL) frozen peas, thawed
Preparation:
In wok or large nonstick skillet, toast sesame seeds over medium heat, stirring, until golden, about 2 minutes. Transfer to small bowl; set aside.
In separate bowl, whisk eggs, sesame oil and 1/4 tsp (1 mL) of the salt. In wok, heat 1 tbsp (15 mL) of the vegetable oil over medium heat, swirling to coat. Pour in egg mixture; cook until beginning to set. Scrape spatula across pan to form large soft curds; cook, scraping with spatula, until thickened and moist but no liquid remains, 2 minutes. Transfer to plate; set aside.
Chop onions, keeping white and green parts separate. In wok, heat remaining oil over medium-high heat; stir-fry white parts of onions, remaining salt, garlic, carrot and red pepper until tender, about 5 minutes.
Add rice and water; stir-fry until rice is hot and liquid is evaporated, 3 minutes. Return eggs to pan. Add shrimp, peas and green parts of green onions; stir-fry until heated through, about 3 minutes. Sprinkle with sesame seeds.
Source
Canadian Living Magazine: October 2006
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