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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This is an excellent way to use cold, leftover rice. Because cold rice contains less moisture than warm rice, the oil coats the grains and prevents them from clumping. Ingredients:
2 tablespoons low-sodium soy sauce |
1/8 teaspoon ground ginger |
1/8 teaspoon ground red pepper |
1 tablespoon vegetable oil, divided |
3/4 pound medium shrimp, peeled |
1 cup frozen green peas, thawed |
1/3 cup sliced green onions |
1 (8-ounce) can sliced water chestnuts, drained |
1 cup chilled cooked long-grain rice |
2 tablespoons sliced almonds, toasted |
1 tablespoon chopped fresh parsley |
Directions:
1. Combine first 3 ingredients; stir well. Set soy sauce mixture aside.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp, and stir-fry 30 seconds. Add peas, onions, and water chestnuts, and stir-fry 2 minutes. Add soy sauce mixture, and stir well. Remove shrimp mixture from skillet; set aside.
3. Heat 1 teaspoon oil in skillet over medium-high heat. Add chilled rice, and stir-fry 2 minutes. Return shrimp mixture to skillet; stir-fry 1 minute or until mixture is thoroughly heated. Sprinkle shrimp mixture with sliced almonds and chopped parsley.
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