Shrimp Fried Rice

This is an excellent way to use cold, leftover rice. Because cold rice contains less moisture than warm rice, the oil coats the grains and prevents them from clumping.

• Ready In: 10 mins
• Serves: 2

Ingredients

• 2  tablespoons low sodium soy sauce
• 1⁄8 teaspoon ground ginger
• 1⁄8 teaspoon  ground red pepper
• 1  tablespoon  vegetable oil, divided
• 3⁄4 lb medium shrimp, peeled
• 1  cup frozen green pea, thawed
• 1⁄3 cup green onion, sliced
• 1 (8 ounce) can water chestnuts, drained, sliced
• 1  cup cooked long-grain rice, cooked, chilled
• 2  tablespoons  almonds, sliced, toasted
• 1  tablespoon fresh parsley, chopped

Directions

1. Combine first three ingredients; stir well. Set soy sauce mixture aside.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp, and stir-fry for 30 seconds. Add peas, onions and water chestnuts, and stir-fry 2 minutes. Add soy sauce mixture, and stir well. Remove shrimp mixture from skillet; set aside.
3. Heat 1 teaspoons oil in skillet over medium-high heat. Add chilled rice, and stir-fry 2 minutes. Return shrimp mixture to skillet; stir-fry 1 minute or until mixture is thoroughly heated. Sprinkle shrimp mixture with sliced almonds and chopped parsley.