Shrimp Fried Rice

Name: Shrimp Fried Rice
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 serving(s)
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

Submitted by 55tbird

"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."

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Ready In:: 50mins
Ingredients:: 13
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

Combine water and rice in a small saucepan; bring to boil over high heat;
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.
Combine hoisin sauce, soy sauce and sesame oil in a small bowl; set aside.
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.
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.
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.
Remove from the heat and gently stir in the sauce mixture.