This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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
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.
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 (about 30-35 minutes). Do not stir the rice. When cooked remove from the stove, let cool. (It's OK to make the brown rice a day or two ahead of time and refrigerate until needed.)
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.
Serving size: about 2 1/2 cups fried rice
|Calories 434||Calories from Fat 90|
|% Daily Value|
|Total Fat 10g||16%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 57g||19%|
|Dietary Fiber 7g||28%|
|Vitamin A 214%||Vitamin C 33%|
|Calcium 13%||Iron 25%|
|Vitamin K 30 mcg||Potassium 744 mg|
|Magnesium 133 mg|