Thursday, April 1, 2010

Shrimp Fried Rice

Recipe inspired from:


•¼ cups Chicken Broth
•1 Tablespoon Teriyaki Sauce
•1 Tablespoon Soy Sauce
•½ teaspoons Garlic Salt
•1 teaspoon Grated Fresh Ginger, Or Half Teaspoon Ground Ginger
•2 Tablespoons Sesame Oil, Divided
•2 whole Eggs, Lightly Beaten
•1 small onion, diced
•½ cups Frozen Peas and carrots, Thawed
•1 lb Shrimp
•4 whole Scallions, Chopped
•¼ cups Cashews Or Peanuts, Optional


Combine chicken broth, teriyaki sauce, soy sauce, coriander and ginger in a small bowl and set aside.

Heat 1 tablespoon of sesame oil in a large skillet. Fry eggs until just set. Remove from the pan.

Add remaining sesame oil to the skillet and let heat. Add onion and frozen peas and carrots and stir fry until tender, about 5 minutes. Add the rice, shrimp, eggs and scallions and cook until heated through, about 2 minutes.

Pour the chicken broth mixture over the rice and stir fry until liquid is absorbed, about 1-2 minutes.

Garnish with chopped cashews or peanuts, if desired.

Notes & Tips:

I served this with eggrolls. Very yummy and def. a meal all by itself.

Nutrition Facts:

Calories 456, Total Fat 13.72g, Total Carbohydrate 58.56g, Protein 23.53g

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