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id 896
Name Shrimp Fried Rice
Main Dish Category Fish and Seafood
Secondary Dish Category Cooking Exchange,
Main Ingredient Brown rice
Other Ingredient Shrimp
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
Cooking Type Stir Fry
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
Origin Eating Well February 2013
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