Labadie Recipe Database

Name Shrimp Fried Rice Number of People 4 List of Ingredients 1 1/2 cup water 1 cup brown rice 2 T hoisin sauce 4 tsp. reduced-sodium soy sauce 2 tsp. toasted sesame oil 4 tsp. canola oil, divided 2 large eggs, lightly beaten 8 oz. peeled and deveined raw small shrimp (51-60/lb.) 2 T. minced fresh ginger 4 cups stringless snap peas (12 oz.) 1 medium red bell pepper, cut into 1/2-inch pieces 2 medium carrots, halved lengthwise and thinly sliced 4 scallions, chopped Description Combine water and rice in a small saucepan. Bring to a boil over high heat. Cover, reduce heat to medium-low and simmer until the water is absorbed, 10 to 12 minutes. Spread the rice out on a large baking sheet to cool. Combine hoisin and soy sauces with sesame oil in a small bowl; set aside. Heat 1 tsp. canola oil in a large non-stick skillet over medium-high heat. Add eggs and cook, stirring to help break into smaller pieces, until just set, about 45 seconds. Transfer the egg to a bowl. Add another 1 tsp. canola oil to the skillet and return to medium-high heat. Add shrimp and cook, stirring occasionally, until pink, 1 1/2 to 2 minutes. Transfer the shrimp to the bowl. Heat remaining 2 tsp. oil in the skillet over medium-high heat. Add ginger and cook, stirring, until fragrant, about 30 seconds. Stir in snap peas, bell pepper, carrots and scallions; cook, stirring occasionally, until tender-crisp, 3 to 4 minutes. Stir in the rice and the reserved egg and shrimp; cook, stirring, until heated through, about 1 minutes. Remove from the heat and gently stir in the sauce mixture. Time 40 minutes Difficulty (1-5) 1 Notes Per serving (2 cups): 307 calories, 11 g fat (2 g saturated), 165 mg cholesterol, 34 g carbohydrates, 2 g added sugar, 17 g protein, 5 g fiber, 462 mg sodium, 523 mg potassium Image