Shrimp Fried Rice
Shrimp Fried Rice
Photography by Matthew Kimura
This recipe makes 4 servings
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 |
- Portion size: 4
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.
Ingredients
- 2 tbsp 2tbspsesame seeds
- 3 3eggeggs
- 2 tsp 2tspsesame oil
- 1/2 tsp 1/2tspsalt
- 2 tbsp 2tbspvegetabIe oil
- 3 3green oniongreen onions
- 2 cloves 2clovesgarlic, minced
- 1 1carrotcarrots, diced
- 1/2 cup 1/2cupdiced sweet red pepper
- 4 cups 4cupscold cooked rice
- 1/4 cup 1/4cupwater
- 1 pkg 1pkgfrozen small cooked shrimp, thawed
- 1 cup 1cupfrozen 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
