Shrimp and Vegetable Fried Rice

Once you have the rice ready, it only takes a few minutes to whip up this healthy dinner.

  • Servings: 8

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 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 matchsticks
  • 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.

Cook's Notes

Make the rice a day ahead, or use leftovers; while cooking, constantly stir and toss the ingredients in the wok. If not, don't forget to allow about four hours of prep time for the rice part of the dish.

Reviews

Be the first to comment!