Shrimp and Vegetable Fried Rice

sugarpea's Note:

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.

• Total Time: 3 hrs 40 mins
• Prep Time: 50 mins
• Cook Time: 2 hrs 50 mins

Ingredients:

Servings: 4

• 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 cloves garlic, 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

Directions:

1. 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.
2. Blanch peas in boiling water for 1 minute, drain and set aside; combine chicken 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.
3. 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.
4. 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.

Reviews

[norlander1201]

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!

[ladypit]

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!

[ellie_]

Very good week-night supper. I used a little more or some of the vegetable ingredients and skipped the celery and the watercress. I also used a little more oil than indicated but all in all a very good recipe, although I didn't understand the reason behind the rice setting and next time I may skip that step. Thanks for sharing!