Prep 50 mins
Cook 2 hrs 50 mins
You'd never guess this flavor-packed fried rice is low cal/low fat. Even if you think you don't like brown rice, give it a try. You might be pleasantly surprised. The time for the rice to set is included in the prep and cook times.
- 1⁄2 cup brown rice
- 1⁄4 teaspoon salt
- 1 1⁄4 cups water
- 1 1⁄2 ounces sugar snap peas or 1 1⁄2 ounces snow peas, strings removed
- 1⁄4 cup chicken stock, divided
- 1 tablespoon low sodium soy sauce
- 1 teaspoon canola oil, divided
- 4 ounces small shrimp, peeled, deveined, cut in 1/2 crosswise
- 1 small onion, cut lengthwise 1/4 inch thick
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 3 ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick
- 1 stalk thin celery, strings removed, sliced thinly on diagonal
- 1 carrot, peeled and sliced into very thin half moons
- 1⁄4 red bell pepper, sliced into 3/4 inch long match sticks
- 1 pinch black pepper
- 1⁄3 cup bean sprouts, heads and tails removed
- 2 scallions, sliced into 3/4 inch long matchsticks
- 1⁄8 cup watercress leaf
- Bring rice, salt and water to a boil, cover and simmer until water is absorbed and rice is tender, about 30 minutes; spread rice in a single layer over a parchment-lined baking sheet; set aside for 3-4 hours.
- Blanch peas in boiling water for 1 minute, drain and set aside; combine chicken stock and soy sauce and set aside; heat 1/2 tsp oil in a wok over high heat; add shrimp and cook until opaque, 2-3 minutes; set aside.
- Add remaining 1/2 tsp oil to wok; stir-fry onion and garlic 2 minutes; add 1 T stock, ginger, mushrooms, celery, carrot, bell pepper and black pepper; stir-fry 3 minutes.
- Add 1 T stock, sprouts and shrimp; stir-fry 1 minute; add rice and remaining 2 T stock; stir-fry 2 minutes; stir in scallions and peas; stir-fry 1 minute; stir in watercress and serve.
This recipe makes quite nice fried rice. It's full of colorful vegetables that make it tasty as well as attractive. I am another who didn't follow the directions for the rice. I already had, in the refrigerater, cooked brown rice, so I used about 4 servings worth of that. I did use frozen green peas instead of snow peas, added some more fresh mushrooms, and omitted the watercress, but in general, followed the recipes for ingredients and amounts. I prefer the vegetables for fried rice to be chopped very fine, so ignored those directions. I used full sodium soy sauce rather than low sodium soy sauce, and on tasting the results at the end of cooking, I added about 2 tablespoons of Chinese rice wine. I think next time I'd like to add some egg, as the person who posted the picture seems to have. Thank you for posting this recipe. It's not exactly what I was aiming for, but it is good.
I made several changes: I increased the amount of veggies and shrimp, excluded the ginger and watercress leaves, and I didn't set the rice aside for 3 1/2 hours. Despite it all, the recipe was a hit!
I thought this was a lot of work but produced a solid one dish meal. I pretty much doubled everything (rice and veggies) though left the oil the same. Oh, and I didn't do the recommended thing with rice. I did cook it and then cool it first. Though I used instant brown rice because of time constraints I do not recommend that. Crisper rice would have been nicer. Like ellie I left some veggies out (celery and watercress) and added extra carrots and others. I also used a leek instead of green onion though ours ended up being the most pungent leek I have ever used and the flavor dominated a bit. My husband said he would have rather had the leek put on earlier and cooked a bit more, but I liked the crispness. Oh, and I rehydrated some dehydrated shitakes and I loved that touch too. This was a nice healthy meal. Thanks!