Shrimp Fried Rice done in a flash
Posted on Wednesday, October 8, 2008
I love fried rice, but I don’t always have time to cook some rice first and then stir-fry it. This recipe for Skillet Shrimp Fried Rice uses a one-step method that produces a delicious dish with very little effort.
The uncooked rice is first browned in a skillet and then the other ingredients are added. The secret is to make sure the rice is evenly browned before adding the broth. I also use a large skillet. The larger cooking surface helps the rice cook faster. I served Spicy Chinese Cucumbers with this easy entree. Start the cucumbers first so they can marinate while you prepare the rest of the meal. Spicy Chinese Cucumbers 2 teaspoons sesame oil 2 teaspoons soy sauce 1 teaspoon granulated sugar 1 / 4 teaspoon crushed red pepper 1 tablespoon rice vinegar 1 medium cucumber, peeled and thinly sliced (2 cups )
In a medium bowl, mix together the oil, soy sauce, sugar, crushed red pepper and vinegar. Add cucumbers and toss to coat in sauce.
Makes 2 servings.
Nutrition information: Each serving contains 72 calories (51 percent from fat ), 1 g protein, 7 g carbohydrate, 5 g fat, 2 g fiber and no cholesterol. Skillet Shrimp Fried Rice 2 teaspoons sesame oil, divided use 1 / 2 cup long-grain white rice 2 medium garlic cloves, peeled, crushed 1 tablespoon chopped fresh ginger 1 (14 1 / 2-ounce ) can chicken broth (scant 2 cups ) 1 tablespoon soy sauce 1 cup frozen peas 3 / 4 pound large shrimp, peeled and deveined 1 cup chopped fresh parsley Salt and ground black pepper Heat 1 teaspoon of the oil in a large nonstick skillet over mediumhigh heat. Add rice and cook until rice is evenly browned, about 3 minutes. Add garlic and ginger and cook 1 minute. Meanwhile, mix broth and soy sauce and heat mixture until it starts to boil. This can be done in a microwave on high for 2 minutes. Add to skillet and bring to a simmer. Reduce heat to medium, cover and simmer 10 minutes. Add peas and shrimp. Cover and simmer 5 minutes or until shrimp is cooked through and water is evaporated. Add parsley and remaining teaspoon oil. Toss well. Add salt and pepper to taste.
Makes 2 servings.
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