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Shrimp and Vegetable Fried Rice


Serves 8

Make the rice a day ahead, or use leftovers; while cooking, constantly stir and toss the ingredients

in the wok.


1 1/4 cups brown rice

1/2 teaspoon salt

3 ounces sugar snap or snow peas, stems trimmed and strings removed

1/2 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat

2 tablespoons low-sodium soy sauce

2 teaspoons canola oil

8 ounces small shrimp, peeled, deveined, and cut in half crosswise

1 small onion, cut lengthwise into 1/4-inch-thick slices

4 cloves garlic, minced

2 teaspoons grated ginger

6 ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick

2 thin stalks celery, strings removed and sliced thinly on bias

1 carrot, peeled and sliced into very thin half moons

1/2 red bell pepper, stemmed, seeded, and sliced into 3/4-inch-long match sticks

1/8 teaspoon freshly ground black pepper

3/4 cup bean sprouts

4 scallions, trimmed and sliced into 3/4-inch-long matchsticks

1/4 cup watercress leaves


1. In a medium saucepan, combine rice, salt, and 2 1/2 cups water; bring to a boil. Cover;

simmer over medium-low heat until rice is tender and water has been absorbed, about 30 minutes.

Remove from heat. Spread rice in a single layer over a parchment-lined baking sheet. Let sit,

uncovered, 3 to 4 hours.


2. Bring a medium saucepan of water to a boil. Blanch peas 1 minute. Drain; set aside.


3. In a small bowl, combine chicken stock and soy sauce; set aside. Heat a wok or a large,

straight-sided skillet over high heat until very hot. Add 1 teaspoon oil; swirl to coat bottom and

sides. Add shrimp. Cook until shrimp have cooked through, 2 to 3 minutes. Transfer to covered

bowl.


4. In the same wok, swirl in remaining teaspoon oil. Add onion and garlic; cook 2 minutes. Add 3

tablespoons stock mixture as well as ginger, mushrooms, celery, carrot, bell pepper, and black

pepper; cook, stirring, 3 minutes. Add 1 tablespoon stock mixture, sprouts, and reserved shrimp;

cook, stirring, 1 minute. Add reserved rice and remaining chicken stock; cook 2 minutes. Stir in

scallions and blanched snap peas; cook 1 minute more. Stir in watercress, and serve.


Per serving: 111 calories, 2 g fat, 43 mg cholesterol, 15 g carbohydrate, 404 mg sodium, 9 g

protein, 2 g dietary fiber.



From Martha Stewart



http://www.cooken.com

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