Shrimp Fried Rice

This dish makes for a great ‘date night’  idea and it takes only 40mins to prepare. This Shrimp Fried Rice recipe comes with hearty vegetables, protein and carbs; there is nothing else to prepare – sounds perfect to me. Leaving you to focus on the finishing touches of the evening, such as some soft white candles, a bottle of white wine, cue the music and voila!  The perfect date with a perfect meal.

Shrimp Fried Rice

1 1/2 cups water
1 cup instant brown rice
Two tablespoons hoisin sauce
Four teaspoons reduced-sodium soy sauce
Two teaspoons toasted sesame oil
Four teaspoons canola oil, divided
Two large eggs, lightly beaten
8 ounces peeled and deveined raw small shrimp
Two tablespoons minced fresh ginger
4 cups stringless snap peas (12 ounces)
One medium red bell pepper cut into 1/2-inch pieces
Two medium carrots halved lengthwise and thinly sliced
Four scallions, chopped

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 one 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 two 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.

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