Name: Shrimp “Fried” Rice
Yield: 4 servings
Ingredients: 3 (3 1/2-ounce) bags boil-in-bag brown rice; Cooking spray; 2 large eggs, lightly beaten; 1 tablespoon canola oil; 12 ounces medium shrimp, peeled and deveined; 3 tablespoons lower-sodium soy sauce; 2 tablespoons rice vinegar; 1 teaspoon dark sesame oil; 1/4 teaspoon salt; 1 cup chopped green onions; 1 tablespoon bottled minced fresh ginger; 2 cups frozen petite green peas

Servings: 4 persons

3 (3 1/2-ounce) bags boil-in-bag brown rice
Cooking spray
2 large eggs, lightly beaten
1 tablespoon canola oil
12 ounces medium shrimp, peeled and deveined
3 tablespoons lower-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon dark sesame oil
1/4 teaspoon salt
1 cup chopped green onions
1 tablespoon bottled minced fresh ginger
2 cups frozen petite green peas

1
Cook rice according to package directions, omitting salt and fat; drain. Remove rice from bags; return to pan. Cover and keep warm.
2
While rice cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add eggs to pan; cook 1 minute or until set. Remove eggs from pan; coarsely chop. Return pan to heat; add canola oil. Add shrimp; cook 2 minutes, stirring often.
3
While shrimp cook, combine soy sauce and next 3 ingredients in a small bowl.
4
Add onions and ginger to shrimp; saute 1 minute. Add peas, stirring until thoroughly heated. Stir shrimp mixture and egg into rice, and drizzle with soy sauce mixture. Fluff well with a fork, and serve immediately.
5
Young Chefs can:
6
Measure frozen peas
7
Pour soy sauce mixture over rice
8
Older Chefs can:
9
Beat eggs
10
Help peel shrimp
11
Help chop green onions with assistance

No nutritional information available.

No additional tips available.

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

Shrimp “Fried” Rice

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