Shrimp and Vegetable Fried Rice


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


  • 1 ¼ cups brown rice

  • ½ 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 ¼-inch-thick slices

  • 4 cloves garlic, minced

  • 2 teaspoons grated ginger

  • 6 ounces shiitake mushrooms, stemmed and sliced ¼ inch thick

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

  • 1 carrot, peeled and sliced into very thin half moons

  • ½ red bell pepper, stemmed, seeded, and sliced into ¾-inch-long matchsticks

  • teaspoon freshly ground black pepper

  • ¾ cup bean sprouts

  • 4 scallions, trimmed and sliced into ¾-inch-long matchsticks

  • ¼ 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.

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.

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