Recipe by sugarpea
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.
Top Review by mianbao
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.
- 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
Directions See How It's Made
- 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.