Best Shrimp And Vegetable Fried Rice Recipes

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SHRIMP AND VEGETABLE FRIED RICE



Shrimp and Vegetable Fried Rice image

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

1 1/4 cups brown rice
1/2 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 1/4-inch-thick slices
4 cloves garlic, minced
2 teaspoons grated ginger
6 ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick
2 thin stalks celery, strings removed and sliced thinly on bias
1 carrot, peeled and sliced into very thin half moons
1/2 red bell pepper, stemmed, seeded, and sliced into 3/4-inch-long matchsticks
1/8 teaspoon freshly ground black pepper
3/4 cup bean sprouts
4 scallions, trimmed and sliced into 3/4-inch-long matchsticks
1/4 cup watercress leaves

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

SHRIMP AND VEGETABLE FRIED RICE



Shrimp and Vegetable Fried Rice image

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

1/2 cup brown rice
1/4 teaspoon salt
1 1/4 cups water
1 1/2 ounces sugar snap peas or 1 1/2 ounces snow peas, strings removed
1/4 cup chicken stock, divided
1 tablespoon low sodium soy sauce
1 teaspoon canola oil, divided
4 ounces small shrimp, peeled, deveined, cut in 1/2 crosswise
1 small onion, cut lengthwise 1/4 inch thick
2 garlic cloves, minced
1 tablespoon grated ginger
3 ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick
1 stalk thin celery, strings removed, sliced thinly on diagonal
1 carrot, peeled and sliced into very thin half moons
1/4 red bell pepper, sliced into 3/4 inch long match sticks
1 pinch black pepper
1/3 cup bean sprouts, heads and tails removed
2 scallions, sliced into 3/4 inch long matchsticks
1/8 cup watercress leaf

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

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