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Title:   Shrimp and Vegetable Fried Rice

Nutrition facts

Serving Size 1/8 recipe
Amount per serving
Calories 111 Calories from Fat 0
Hide Daily Values % Daily Value*
Total Fat 2g 3%
  Saturated Fat 0g 0%
Cholesterol 43mg 14%
Sodium 404mg 17%
Total Carbohydrates 15g 5%
  Dietary Fiber 2g
Protein 9g
Vitamin A 0%     Vitamin C 0%
Calcium 0%     Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.


Serves 8
Make the rice a day ahead, or use leftovers; while cooking, constantly stir and toss the ingredients in the wok.
1 1/4cups brown rice
1/2teaspoon salt
3ounces sugar snap or snow peas, stems trimmed and strings removed
1/2cup Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat
2tablespoons low-sodium soy sauce
2teaspoons canola oil
8ounces small shrimp, peeled, deveined, and cut in half crosswise
1small onion, cut lengthwise into 1/4-inch-thick slices
4cloves garlic, minced
2teaspoons grated ginger
6ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick
2thin stalks celery, strings removed and sliced thinly on bias
1carrot, peeled and sliced into very thin half moons
1/2red bell pepper, stemmed, seeded, and sliced into 3/4-inch-long match sticks
1/8teaspoon freshly ground black pepper
3/4cup bean sprouts
4scallions, trimmed and sliced into 3/4-inch-long matchsticks
1/4cup watercress leaves
 1.   In a medium saucepan, combine rice, salt, and 2 1/2 cups water; bring to a boil. Cover; simmer over medium-low heat until rice is tender and water has been absorbed, about 30 minutes. Remove from heat. Spread rice in a single layer over a parchment-lined baking sheet. Let sit, uncovered, 3 to 4 hours.
 2.   Bring a medium saucepan of water to a boil. Blanch peas 1 minute. Drain; set aside.
 3.   In a small bowl, combine chicken stock and soy sauce; set aside. Heat a wok or a large, straight-sided skillet over high heat until very hot. Add 1 teaspoon oil; swirl to coat bottom and sides. Add shrimp. Cook until shrimp have cooked through, 2 to 3 minutes. Transfer to covered bowl.
 4.   In the same wok, swirl in remaining teaspoon oil. Add onion and garlic; cook 2 minutes. Add 3 tablespoons stock mixture as well as ginger, mushrooms, celery, carrot, bell pepper, and black pepper; cook, stirring, 3 minutes. Add 1 tablespoon stock mixture, sprouts, and reserved shrimp; cook, stirring, 1 minute. Add reserved rice and remaining chicken stock; cook 2 minutes. Stir in scallions and blanched snap peas; cook 1 minute more. Stir in watercress, and serve.
  Per serving: 111 calories, 2 g fat, 43 mg cholesterol, 15 g carbohydrate, 404 mg sodium, 9 g protein, 2 g dietary fiber.

last edit by blozzom, 9/6/2006 9:43:40 AM

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