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Shrimp and Vegetable Fried Rice

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

Source: Martha Stewart Living, June 1998
Servings

Ingredients

Directions

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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  • 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!
    Reply

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