Wednesday, November 9, 2011

Shrimp Fried Rice

I've had my eye on this recipe for awhile now, and I'm not sure why I never tried it. It was very good, and you can't tell it is a light recipe.

Source: Cooking Light's Fresh Food Superfast Cookbook
Serves 4

Seasoned shrimp
Cooking spray
1 large egg, lightly beaten
1/2 cup frozen petite peas
1/3 cup diagonally sliced green onions
1 (8.8oz.) pouch microwavable cooked brown rice (I used SteamFresh frozen brown rice)
  1. Prepare Seasoned Shrimp; keep warm.
  2. Wipe pan with paper towels; re-coat with cooking spray. Return to medium-high heat. Add egg; cook 1.5 minutes or until set. Remove egg from pan; cool and thinly slice.
  3. While egg cools, add peas and onions to pan; stir-fry 1 minute. Add rice; stir-fry 2 minutes or until heated. Add egg and seasoned shrimp; stir-fry 1 minute.

For the Seasoned Shrimp:
Cooking spray
1 lb. peeled and deveined large shrimp
1/4 tsp. crushed red pepper
1 tbl. minced garlic
2 tsp minced peeled fresh ginger
2 tbl low-sodium soy sauce
  1. Heat a wok or large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp and crushed red pepper to pan; stir-fry 1 minute. Add garlic and ginger to pan; stir-fry 1 minute. Add soy sauce; stir-fry 1 minute or until shrimp is cooked.