Shrimp and Vegetable Fried Rice

"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."
 
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photo by Ronn Cook photo by Ronn Cook
photo by Ronn Cook
Ready In:
3hrs 40mins
Ingredients:
19
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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!
     
  3. 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!
     
  4. 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!
     
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Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
 
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