Vegetableshrimpfriedrice Recipes

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VEGETABLE SHRIMP FRIED RICE



Vegetable Shrimp Fried Rice image

Someone once described to me their version of "the perfect fried rice". This is hardly "the best" by most culinary standards, I'm sure, but it fit their criteria to a tee: dark rice, (not brown rice, but white rice that is dark) separate grains, not sticky and oily, NO peas, NO carrots, EXTRA bean sprouts. I managed to solve my problem of getting the rice "dark", (without using sooo much soy sauce that it turned into a salt lick), by making the rice using vegetarian mushroom broth instead of water. I am by no means an expert in wok cooking, but I tried to describe to the best of my ability the frenzied way I usually make this rice. The key, I find, for all wok cooking is to have all you stuff prepped and ready to go, cuz once you start, there's no turning back! Also, be sure to have a plate ready for the cooked shrimp and egg when they're removed from the heat.

Provided by Kozmic Blues

Categories     One Dish Meal

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons canola oil
2 teaspoons sesame oil
1/2 lb large shrimp, peeled, deveined, and chopped
2 garlic cloves, grated with microplane zester or minced
1 -2 inch fresh ginger, run over microplane zester or minced
1 cup pea pods, strings removed, sliced in 1/2 diagonally
1 cup bean sprouts
2 eggs, lightly beaten
4 cups cooked converted white rice, day old if possible, cooked in
mushroom broth
3 tablespoons soy sauce
3 -4 scallions, sliced diagonally

Steps:

  • In a large non-stick skillet or wok, heat oil over medium high heat.
  • Add some of the grated garlic and ginger for 30 seconds.
  • Next add shrimp and cook quickly until they turn pink.
  • Remove and set aside.
  • If needed, add a little more canola oil to wok.
  • Add beaten eggs.
  • I swirl the wok to coat the bottom with the egg.
  • It will cook very quickly.
  • Once eggs are set, you can chop them up smaller pieces.
  • Then remove from the pan and set aside as well.
  • Again if needed, add a little more canola oil to the wok.
  • Add the rest of the grated garlic and ginger.
  • Then add the pea pods and green onion and cook for about 1 minute.
  • Splash in some of the soy sauce and sesame oil.
  • Mix with vegetables.
  • Add rice and cooked egg.
  • Toss quickly to mix rice with soy sauce.
  • Stir in whatever is left of the soy sauce (this part can be to taste if you don't like too much sodium).
  • Fold bean sprouts into warmed rice, for about 30 seconds.
  • Add shrimp, top with some scallion, and serve.

SHRIMP AND VEGETABLE FRIED RICE



Shrimp and Vegetable Fried Rice image

You'd never guess this flavor-packed fried rice is low cal/low fat. Even if you think you don't like brown rice, give it a try. You might be pleasantly surprised. The time for the rice to set is included in the prep and cook times.

Provided by sugarpea

Categories     One Dish Meal

Time 3h40m

Yield 4 serving(s)

Number Of Ingredients 19

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 165, Fat 2.6, SaturatedFat 0.4, Cholesterol 36.5, Sodium 490.1, Carbohydrate 28.1, Fiber 3.5, Sugar 3.7, Protein 8.2

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