This healthy shrimp fried rice recipe is packed with vegetables and makes 4 generous servings, so you’ll need to use a large skillet that is at least 12 inches wide. A large wok also works well. If you have cooked rice on hand, omit Step 1 and add 2 1/2 cups cooked rice to the pan in Step 5.Ingredients
Total Time: 40 minutes
1 1/2 cups water
1 cup instant brown rice
2 tablespoons hoisin sauce, (see Tips)
4 teaspoons reduced-sodium soy sauce
2 teaspoons toasted sesame oil
4 teaspoons canola oil, divided
2 large eggs, lightly beaten
8 ounces peeled and deveined raw small shrimp, (51-60 per pound; see Tips)
2 tablespoons minced fresh ginger
4 cups stringless snap peas, (12 ounces)
1 medium red bell pepper, cut into 1/2-inch pieces
2 medium carrots, halved lengthwise and thinly sliced
4 scallions, chopped
4 servings, 2 cups each
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 sauce, soy sauce and sesame oil in a small bowl; set aside.
Heat 1 teaspoon canola oil in a large nonstick 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 teaspoon 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 the remaining 2 teaspoons 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 minute. Remove from the heat and gently stir in the sauce mixture.
- Per serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 1 starch
- 2 1/2 vegetable
- 1 lean meat
- 1/2 medium-fat meat
- 1 1/2 fat
- Carbohydrate Servings
- Vitamin C (157% daily value)
- Vitamin A (147% dv)
- Folate (23% dv)
- Magnesium (21% dv)
- Iron (18% dv)
- Potassium (15% dv).