FRIED BROWN RICE WITH SHRIMP AND VEGETABLES
Add carrots, peas and scallion to this shrimp dish with egg and brown rice.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
- Add the shrimp to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until just cooked through, about 3 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the watercress, carrots, peas, garlic, soy sauce, and 1/4 teaspoon salt and cook, stirring constantly, until the watercress wilts and the peas heat through, 2 to 3 minutes.
- Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, shrimp, and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the scallions and sesame oil and serve.
EGG-FRIED RICE WITH PICKLED VEGETABLES
Provided by Food Network
Categories main-dish
Time P1DT30m
Yield 2 servings
Number Of Ingredients 18
Steps:
- Heat a wok over medium-high heat until smoking. Pour in 1 tablespoon of the oil. Add the mushrooms and eggs and stir continually until the eggs are softly cooked, about 20 seconds, and then transfer the mushrooms and eggs to a bowl. Add the remaining 2 tablespoons oil to the wok and heat until hot. Add the rice, season the mixture with the five-spice powder and stir-fry until heated through.
- Return the mushrooms and eggs to the wok with the Pickled Vegetables and stir continually until very hot. Season the mixture with the sesame oil and soy and sprinkle with salt and white pepper. Toss well, and then transfer the mixture to a serving platter. Garnish with the ramps and sprinkle some chili powder over the top. Serve warm or at room temperature.
- Whisk together the mirin, rice vinegar, sugar and salt together in a small bowl until dissolved.
- To pickle cucumbers: Slice the cucumber into half-moon slices and transfer to a nonreactive bowl. Pour the pickling liquid over them, toss to coat, and let stand for at least 30 minutes or up to 3 days in the refrigerator.
- To pickle baby carrots: Peel and halve them lengthwise and transfer them to a nonreactive bowl or jar. Pour the pickling liquid over them, making sure they are completely immersed. Let stand for at least 1 day and up to 5 days in the refrigerator before serving.
- To pickle radishes: If using breakfast radishes, halve them lengthwise, or if using round, quarter them lengthwise. Transfer them to a nonreactive bowl or jar and pour the liquid over them. Let stand for at least 2 hours or up to 2 days in the refrigerator before serving.
VEGETABLE FRIED RICE
This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables.
Provided by dakota kelly
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
- Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally.
- Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.
Nutrition Facts : Calories 299.1 calories, Carbohydrate 36.7 g, Fat 14.7 g, Fiber 4.9 g, Protein 8.5 g, SaturatedFat 2.2 g, Sodium 731.3 mg, Sugar 4.5 g
VEGETABLE SHRIMP FRIED RICE
Someone once described to me their version of "the perfect fried rice". This is hardly "the best" by most culinary standards, I'm sure, but it fit their criteria to a tee: dark rice, (not brown rice, but white rice that is dark) separate grains, not sticky and oily, NO peas, NO carrots, EXTRA bean sprouts. I managed to solve my problem of getting the rice "dark", (without using sooo much soy sauce that it turned into a salt lick), by making the rice using vegetarian mushroom broth instead of water. I am by no means an expert in wok cooking, but I tried to describe to the best of my ability the frenzied way I usually make this rice. The key, I find, for all wok cooking is to have all you stuff prepped and ready to go, cuz once you start, there's no turning back! Also, be sure to have a plate ready for the cooked shrimp and egg when they're removed from the heat.
Provided by Kozmic Blues
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large non-stick skillet or wok, heat oil over medium high heat.
- Add some of the grated garlic and ginger for 30 seconds.
- Next add shrimp and cook quickly until they turn pink.
- Remove and set aside.
- If needed, add a little more canola oil to wok.
- Add beaten eggs.
- I swirl the wok to coat the bottom with the egg.
- It will cook very quickly.
- Once eggs are set, you can chop them up smaller pieces.
- Then remove from the pan and set aside as well.
- Again if needed, add a little more canola oil to the wok.
- Add the rest of the grated garlic and ginger.
- Then add the pea pods and green onion and cook for about 1 minute.
- Splash in some of the soy sauce and sesame oil.
- Mix with vegetables.
- Add rice and cooked egg.
- Toss quickly to mix rice with soy sauce.
- Stir in whatever is left of the soy sauce (this part can be to taste if you don't like too much sodium).
- Fold bean sprouts into warmed rice, for about 30 seconds.
- Add shrimp, top with some scallion, and serve.
EASY HOMEMADE SHRIMP FRIED RICE
This is a quick and easy shrimp fried rice recipe that my kids all love! This recipe is best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months. Reheat gently, as desired.
Provided by MonkeyMama
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.
- Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.
- Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
- Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.
Nutrition Facts : Calories 551.5 calories, Carbohydrate 63.9 g, Cholesterol 312.1 mg, Fat 19 g, Fiber 2.6 g, Protein 30.4 g, SaturatedFat 3.5 g, Sodium 971.3 mg, Sugar 2.2 g
SHRIMP AND VEGETABLE FRIED RICE
You'd never guess this flavor-packed fried rice is low cal/low fat. Even if you think you don't like brown rice, give it a try. You might be pleasantly surprised. The time for the rice to set is included in the prep and cook times.
Provided by sugarpea
Categories One Dish Meal
Time 3h40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Bring rice, salt and water to a boil, cover and simmer until water is absorbed and rice is tender, about 30 minutes; spread rice in a single layer over a parchment-lined baking sheet; set aside for 3-4 hours.
- Blanch peas in boiling water for 1 minute, drain and set aside; combine chicken stock and soy sauce and set aside; heat 1/2 tsp oil in a wok over high heat; add shrimp and cook until opaque, 2-3 minutes; set aside.
- Add remaining 1/2 tsp oil to wok; stir-fry onion and garlic 2 minutes; add 1 T stock, ginger, mushrooms, celery, carrot, bell pepper and black pepper; stir-fry 3 minutes.
- Add 1 T stock, sprouts and shrimp; stir-fry 1 minute; add rice and remaining 2 T stock; stir-fry 2 minutes; stir in scallions and peas; stir-fry 1 minute; stir in watercress and serve.
Nutrition Facts : Calories 165, Fat 2.6, SaturatedFat 0.4, Cholesterol 36.5, Sodium 490.1, Carbohydrate 28.1, Fiber 3.5, Sugar 3.7, Protein 8.2
FRIED RICE WITH SHRIMP AND HAM
Provided by Susan Bishop-Sauter
Categories Pork Rice Shellfish Stir-Fry Quick & Easy Summer Bon Appétit Massachusetts
Yield Serves 4
Number Of Ingredients 14
Steps:
- Whisk eggs with pinch of salt until blended. Heat 1 tablespoon oil in wok or heavy medium skillet over eggs into skillet. Using spatula, lift eggs as they cook, letting uncooked part run underneath until set. Transfer to cutting board. Cut eggs into shreds.
- Combine shrimp, wine and cornstarch in small bowl. Heat 3 tablespoons oil in same wok over medium-high heat. Add shrimp and stir-fry until just pink, about 3 minutes. Add ham and vegetables and stir-fry 1 minute. Add shredded eggs, rice and 1 tablespoon soy sauce and stir-fry until heated through. Season with pepper. Serve, passing soy sauce separately.
SHRIMP AND VEGETABLE FRIED RICE
Once you have the rice ready, it only takes a few minutes to whip up this healthy dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 111 g
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