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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce and not soy sauce.

"Talk does not cook rice."
-Chinese Proverb

The refrigerator light goes on...

This is one of those recipes that you can use the basic structure and build what you want. After the rice is cooked the rest is pretty much up to you. Green onions are a good choice instead of onions. You could use edamame instead of peas. Instead of the shrimp, diced pork tenderloin or chicken thighs work great. You can add cilantro or parsley at the end if you want. This is fried rice, and by its very nature a dish made from leftovers.

Shellfish and Fat and Cholesterol

For some reason shellfish has gotten a bad rap as being something too high in cholesterol for a healthy diet.   

The cholesterol in foods you eat is important and you should be careful but it is so much less important than total fat, saturated fat, sodium, total calories…  Basically cholesterol is at the bottom of the list of things to worry about. 

Shellfish, for the most part, has very little cholesterol.  Crabs, mussels, oysters, clams, scallops and lobster are very low in cholesterol – usually less than 50 mg in a serving.  Best of all there’s almost no fat in these guys.  It may be that it was cooking methods that led dieticians to make shellfish off limits.  Fried clams are a problem not because of the clams but because of the cooking method.  Lobster is a great food but the butter it is drenched in is pure fat. 

It may be that shrimp is what gave shellfish the bad name.  They have a fair amount of cholesterol – 200 mg in about 4 ounces.  While this is more than other meats shrimp has very little fat and almost no saturated fat.  As with any food that is higher in cholesterol using less fat when cooking results in a great dish that is great for you.    

Shrimp Fried Rice - Low Sodium Version

Servings = 2 | Serving size =about 2 1/2 cups fried rice

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3.

This recipe makes great leftovers.

2 1/2 cups	water
1/2 cup	brown rice
2 tsp	sesame oil
1 medium	white onion (diced)
2 large	carrots (peeled and diced)
1	rib celery (diced)
2/3 cup	frozen peas (thawed)
6 ounces	shrimp (peeled, deveined and sliced in half lengthwise)
	fresh ground black pepper (to taste)
3 tsp	low sodium soy or gluten-free tamari sauce
1 large	egg (beaten)

Place the water in a small sauce pan over high heat. When the water boils, add the rice and reduce the heat to a simmer.

Cook, partially covered, until the water cooks away. Do not stir the rice. When cooked remove from the stove, let cool.

When ready to cook place the sesame oil in a wok or large skillet over high heat. When the oil is nearly smoking, add the onions and carrots. Cook for about 3 to 4 minutes until the onions begin to soften.

Add the peas and shrimp. Cook until the shrimp is pink, stirring frequently. Add the pepper and soy or tamari sauce.

Add the cooked rice and toss until the rice, veggies and shrimp are well blended. Let the rice rest for at least 45 seconds so that the pan reheats. Toss again.

Add the beaten egg and toss until the egg is cooked through. Serve.