Shrimp And Vegetable Fried Rice Recipe

Name: Shrimp And Vegetable Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup brown rice; 1/4 teaspoon salt; 1 1/4 cups water; 1 1/2 ounces sugar snap peas or 1 1/2 ounces snow peas, strings removed; 1/4 cup chicken stock, divided; 1 tablespoon low sodium soy sauce; 1 teaspoon canola oil, divided; 4 ounces small shrimp, peeled, deveined, cut in 1/2 crosswise; 1 small onion, cut lengthwise 1/4 inch thick; 2 garlic cloves, minced; 1 tablespoon grated ginger; 3 ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick; 1 stalk thin celery, strings removed, sliced thinly on diagonal; 1 carrot, peeled and sliced into very thin half moons; 1/4 red bell pepper, sliced into 3/4 inch long match sticks; 1 pinch black pepper; 1/3 cup bean sprouts, heads and tails removed; 2 scallions, sliced into 3/4 inch long matchsticks; 1/8 cup watercress leaf

Servings: persons

1/2 cup brown rice
1/4 teaspoon salt
1 1/4 cups water
1 1/2 ounces sugar snap peas or 1 1/2 ounces snow peas, strings removed
1/4 cup chicken stock, divided
1 tablespoon low sodium soy sauce
1 teaspoon canola oil, divided
4 ounces small shrimp, peeled, deveined, cut in 1/2 crosswise
1 small onion, cut lengthwise 1/4 inch thick
2 garlic cloves, minced
1 tablespoon grated ginger
3 ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick
1 stalk thin celery, strings removed, sliced thinly on diagonal
1 carrot, peeled and sliced into very thin half moons
1/4 red bell pepper, sliced into 3/4 inch long match sticks
1 pinch black pepper
1/3 cup bean sprouts, heads and tails removed
2 scallions, sliced into 3/4 inch long matchsticks
1/8 cup watercress leaf

1
Bring rice, salt and water to a boil, cover and simmer until water is absorbed and rice is tender, about 30 minutes; spread rice in a single layer over a parchment-lined baking sheet; set aside for 3-4 hours.
2
Blanch peas in boiling water for 1 minute, drain and set aside; combine chicken stock and soy sauce and set aside; heat 1/2 tsp oil in a wok over high heat; add shrimp and cook until opaque, 2-3 minutes; set aside.
3
Add remaining 1/2 tsp oil to wok; stir-fry onion and garlic 2 minutes; add 1 T stock, ginger, mushrooms, celery, carrot, bell pepper and black pepper; stir-fry 3 minutes.
4
Add 1 T stock, sprouts and shrimp; stir-fry 1 minute; add rice and remaining 2 T stock; stir-fry 2 minutes; stir in scallions and peas; stir-fry 1 minute; stir in watercress and serve.

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cup brown rice, 1/4 teaspoon salt, 1 1/4 cups water, 1 1/2 ounces sugar snap peas or 1 1/2 ounces snow peas, strings removed, and more.

Yes, Shrimp And Vegetable Fried Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp And Vegetable Fried Rice

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