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 NOT 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
Servings: 2 | Serving size: about 2 1/2 cups fried rice
Cooking Time: 30 Minutes
This recipe can easily be multiplied and 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) | |
| 4 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 and let cool. (For even shorter cooking time, make the brown rice a day or so ahead 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
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 577mg | 24% |
| 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 | |