Shrimp Fried Rice

Makes 4 generous 2 cup servings at 307 calories per serving. If you have cooked rice on hand, omit Step 1 and add 2 1/2 cups cooked rice to the pan in Step 5. This is from Eating Well Magazine.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups water
• 1  cup instant brown rice
• 2  tablespoons hoisin sauce
• 4  teaspoons reduced sodium soy sauce
• 2  teaspoons  toasted sesame oil
• 4  teaspoons canola oil, divided
• 2  large eggs, lightly beaten
• 8  ounces shrimp, raw small (51-60 per pound)
• 2  tablespoons fresh ginger, minced
• 4  cups  snap peas, stringless (12 oz)
• 1  medium red bell pepper, cut into 1/2 inch pieces
• 2  medium carrots, halved lengthwise and thinly sliced
• 4  scallions, chopped

Directions

1. Combine water and rice in a small saucepan; bring to boil over high heat;
2. cover, reduce heat to medium-low and simmer until the water is absorbed, 10 to 12 minutes; spread rice out on a large baking sheet to cool.
3. Combine hoisin sauce, soy sauce and sesame oil in a small bowl; set aside.
4. Heat 1 t canola oil in a large nonstick wok over medium-high heat; add eggs and cook, stirring to help break into smaller pieces, until just set, about 45 seconds; transfer the egg to a bowl.
5. Add another 1 t canola oil to the wok and return to medium-high heat; add shrimp and cook, stirring occasionally until pink 1 1/2 to 2 minutes; transfer shrimp to bowl.
6. Heat the remaining 2 t oil in the wok over medium-high heat; add ginger and cook, stirring, until gragrant about 30 seconds; stir in snap peas, bell pepper, carrots and scallions; cook, stirring occasionally, until tender crisp 3-4 minutes; stir in the rice and egg, and shrimp; cooking stirring until heated through about 1 minute.
7. Remove from the heat and gently stir in the sauce mixture.