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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
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Fried rice is an extremely versatile dish that can be made with all kinds of meat, seafood, and vegetables. In this and other fried-rice recipes, the cooked rice must be chilled to prevent its grains from sticking. Read more . To chill, spread the cooked rice on a jelly-roll pan; cover and refrigerate 8 hours or overnight. Ingredients:
2 tablespoons fat-free, less-sodium chicken broth |
2 tablespoons rice wine or sake |
1 tablespoon low-sodium soy sauce |
1 teaspoon dark sesame oil |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 tablespoons vegetable oil |
2 large eggs, lightly beaten |
2 cups chopped green onions |
1 tablespoon minced peeled fresh ginger |
5 cups cooked long-grain rice, chilled |
1 pound medium shrimp, cooked, peeled, and coarsely chopped |
1 (10-ounce) package frozen green peas, thawed |
Directions:
1. Combine first 6 ingredients in a bowl; set aside.
2. Heat vegetable oil in a wok or large nonstick skillet over medium-high heat. Add eggs; stir-fry 30 seconds or until soft-scrambled. Add onions and ginger; stir-fry 1 minute. Add rice, shrimp, and peas; stir-fry 3 minutes or until thoroughly heated. Add broth mixture; toss gently to coat.
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