Recipes Ingredients Seafood Recipes Shrimp Recipes Shrimp and Vegetable Fried Rice 3.1 (10) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 Once you have the rice ready, it only takes a few minutes to whip up this healthy dinner. Ingredients 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 ⅛ teaspoon freshly ground black pepper ¾ cup bean sprouts 4 scallions, trimmed and sliced into ¾-inch-long matchsticks ¼ cup watercress leaves Directions 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. Bring a medium saucepan of water to a boil. Blanch peas 1 minute. Drain; set aside. 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. 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. Rate it Print