Shrimp Fried Rice | House Calls Magazine

SHRIMP FRIED RICE

Via House Calls Magazine - Roper Saint Francis Hospital, Charleston, SC - Fall 2013

Serves 4

1 Tablespoon Sesame Oil	3 cups cooked, cold Brown Rice*
12 oz. Shrimp, shelled	1 Tablespoon Low-Sodium Soy Sauce
1 Tablespoon Canola Oil	2 Teaspoons Fish Sauce (optional)
2 Green Onions, sliced thinly	2 eggs, beaten
¾ cup frozen Peas and Carrot mix	Fresh Lime Wedge

*Chef’s Note: Rice should be cold when you saute it. Try a frozen cooked brown rice, defrosted, such as Trader Joe’s brand, with this, there is no need to cook it according to package directions in advance.

HEAT the sesame oil over medium-high heat in a large nonstick skillet. Add the shrimp (original recipe called for raw baby shrimp, I used regular large shrimp and they were wonderful). Add the shrimp and cook for three minutes, turning once, until just opaque in center. Transfer to a plate and set aside.

REDUCE heat to medium and add the canola oil. Once oil is hot add the defrosted pea/carrot mix and green onions. Fry stirring frequently, for one to two minutes. Transfer to the same plate with the shrimp. Increase the heat to medium-high. Once pan is hot again, spread the rice in an even layer on the surface of the pan.

DRIZZLE with soy sauce (and fish sauce if using, I didn’t). Let the rice fry, untouched for 30 to 60 seconds before stirring to allow browning. Toss the rice and cook until crisp and browned, about 2 minutes. Push rice to one side of skillet; add eggs to the other side and quickly stir to scramble the eggs, then work into the rice mixture, about two minutes.

FOLD in cooked veggies and shrimp. Continue stirring until all ingredients are heated through (won’t take long). Serve immediately with a lime wedge for squeezing (we didn’t do this either).

Nutrition facts per serving: 340 Calories, 12 g total Fat (2g Saturated), 210mg Cholesterol, 930mg Sodium, 38g Carbohydrates, 20g Protein, 4g Fiber, 1g Sugar.

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