Stir-Fried Rice with Black-Eyed Peas and Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 quart water |
3/4 pound unpeeled, medium-size fresh shrimp |
1 tablespoon minced fresh ginger |
3 garlic cloves, minced |
2 tablespoons olive oil |
1 cup cooked black-eyed peas |
3/4 cup cooked basmati rice (about 1/4 cup uncooked) |
3/4 cup cooked brown rice (about 1/3 cup uncooked) |
2 tablespoons chopped fresh cilantro |
1/2 cup chopped green onions |
3 large eggs, lightly beaten |
1 tablespoon sesame oil |
1/4 cup chopped fresh parsley |
1/4 cup chopped walnuts, toasted |
1 teaspoon kosher salt |
1 teaspoon freshly ground black pepper |
Directions:
1. Bring 1 quart water to a boil; add shrimp, and cook 2 to 3 minutes or until shrimp turn pink. Drain and rinse with cold water. Peel shrimp; devein, if desired. Set aside.
2. Sauté ginger and garlic in a large nonstick skillet or wok in hot oil over medium-high heat 1 minute. Add peas, basmati rice, and brown rice; cook 2 minutes, stirring constantly. Add cilantro and green onions; cook 2 minutes. Whisk together egg and sesame oil in separate bowl; add to rice mixture. Cook 2 minutes, stirring constantly. Add shrimp, parsley, and remaining 3 ingredients; cook 1 minute. Serve immediately.
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