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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.

 

 

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 (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.

Nutrition Facts

Serving size = about 2 1/2 cups fried rice

Servings = 2

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Amount Per Serving

Calories 434 Calories from Fat 90
  % Daily Value
Total Fat 10g 16%
    Saturated Fat 2g 10%
    Monounsaturated Fat 4g  
    Trans Fat 0g  
Cholesterol 233mg 78%
Sodium 490mg 20%
Total Carbohydrates 57g 19%
    Dietary Fiber 7g 28%
    Sugars 9g  
Protein 28g  
Vitamin A 214% Vitamin C 33%
Calcium 13% Iron 25%
Vitamin K 30 mcg Potassium 744 mg
Magnesium 133 mg