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Prep 15 mins
Cook 15 mins
A healthy and fresh take on a favorite take-out dish! This recipe gets rid of the excess oil and adds great flavor with fresh ginger, lime and loads of yummy shrimp! I got this recipe from Martha Stewart's "Food Everyday" magazine. Helpful tip: I found it easier to cook all of this in my electric skillet.
- coarse salt
- 1 1⁄2 cups basmati rice
- 2 teaspoons vegetable oil
- 2 large eggs, lightly beaten
- 1 lb shrimp, peeled, deveined, coarsely chopped
- 2 carrots, thinly sliced on the diagonal
- 2 scallions, sliced on the diagonal, white and green parts separated
- 1 garlic clove, minced
- 1 tablespoon minced ginger (peeled)
- 1⁄4 cup soy sauce
- 1⁄4 cup fresh lime juice (2 limes)
- In a medium saucepan, bring 8 cups salted water to a boil. Add rice, and boil until tender, 12 to 14 minutes. Using a fine-mesh sieve, drain and immediately rinse with cold water to stop the cooking. Set aside.
- While rice is cooking, heat 1 teaspoon oil in a large non-stick skillet over medium. Add eggs; cook until set, 1 to 2 minutes. Transfer eggs to a cutting board (reserve skillet). Cool eggs, then cut into 2-by-1/4 inch strips.
- In reserved skillet, heat remaining teaspoon oil over medium. Add shrimp, carrots, scallion whites, garlic and ginger. Cook, tossing frequently, until shrimp are opaque and carrots are crisp-tender, 3 to 5 minutes. Add eggs, soy sauce, lime juice, and cooked rice. Cook, tossing, to heat rice through, about 1 minute. Serve garnished with scallion greens.