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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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An easy to prepare fried rice, that tastes like a pro made it. You can make this in a wok or simply a 12 inch skillet. You do need a couple of specialty items, but they are easily found in the ethnic foods aisle of most grocery stores. Ingredients:
2 tablespoons oyster sauce |
1 tablespoon low sodium soy sauce |
1/2 teaspoon sugar |
2 teaspoons toasted sesame oil, divided |
2 eggs, lightly beaten with 2 teaspoons water |
3/4 lb medium shrimp, peeled and deveined, tails removed |
2 tablespoons canola oil |
3/4 cup onion, minced |
1 tablespoon fresh ginger, minced |
1/2 teaspoon garlic clove, minced |
1/2 cup green onion, minced and divided |
2 cups cold cooked brown basmati rice (or use your choice of rice) |
1 cup bean sprouts (found in produce section or use canned) |
3/4 cup snow peas (fresh produce or use frozen peas) |
Directions:
1. In a small bowl, combine oyster sauce, soy sauce and sugar; set aside.
2. Heat a heavy 12-inch skillet (or wok) over medium-high heat until hot. Add 1 teaspoon sesame oil and eggs. Cook until eggs are softly scrambled; remove from pan and set aside. Add remaining teaspoon sesame oil to pan and stir-fry shrimp until just cooked, about 2 minutes. Remove from pan. Wipe pan clean.
3. Add canola oil to pan and stir-fry onions 2 minutes. Add ginger, garlic and about half the green onions; stir-fry 30 seconds. Add rice, and cook, without stirring, 1 minute until it begins to crisp, then stir-fry an additional 2 to 3 minutes. Add bean sprouts, snow peas (or peas), egg, shrimp, remaining green onions and soy sauce mixture. Toss gently until thoroughly heated and serve.
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