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Shrimp and Vegetable Fried Rice

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

  • Servings: 8
Shrimp and Vegetable Fried Rice

Source: Martha Stewart Living, June 1998

Ingredients

  • 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 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

Directions

  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.

Reviews (1)

  • Mindy Mom of 4 23 Apr, 2013

    When my husband (who is a chef) walked in today after work, he said, "I don't know what you made, but I already know it tastes great. It smells just like a seafood restaurant in here." I used this recipe as a base, but I didn't have all the ingredients on hand. I used baby bellas instead of the listed mushrooms, I used broccoli instead of snow peas and I left out the bean sprouts because I'm not a fan of those. I served the shrimp & veggie mixture over brown rice. No leftovers! Great dish!

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