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Shrimp and Vegetable Fried Rice Recipe

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This recipe for Shrimp and Vegetable Fried Rice, by , is from DUPREE FAMILY FAVORITES COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Suzanne Dupree
Added: Wednesday, December 17, 2008


1 1/4 cups brown rice
1/2 tsp. salt
3 oz. 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 Tbsp. low-sodium soy sauce
2 tsp. canola oil
8 oz. small shrimp, peeled, deveined, and cut in half crosswise
1 small onion, cut lengthwise into 1/4 in.-thick slices
4 cloves garlic, minced
2 tsp. grated ginger
6 oz. shiitake mushrooms, stemmed and sliced 1/4 in.-thick
2 thick 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 in.-long match sticks
1/8 tsp. freshly ground black pepper
3/4 cup bean sprouts
4 scallions, trimmed and sliced into 3/4-in.-long matchsticks
1/4 cup watercress leaves

1. 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 min. Remove from heat. Spread rice in a single layer over a parchment-lined baking sheet. Let sit, uncovered, 3 to 4 hours.
2. Bring a medium saucepan of water to a boil. Blanch peas 1 min. Drain; set aside.
3. 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 tsp. oil; swirl to coat bottom and sides. Add shrimp. Cook until shrimp have cooked through, 2 to 3 min.Transfer to covered bowl.
4. In the same wok, swirl in remaining tsp. oil. Add onion and garlic; cook 2 min. Add 3 Tbsp. stock mixture as well as ginger, mushrooms, celery, carrot, bell pepper, and black pepper; cook, stirring, 3 min. Add 1 Tbsp. stock mixture, sprouts, and reserved shrimp; cook, stirring, 1 min. Add reserved rice and remaining chicken stock; cook 2 min, Stir in scallions and blanched snap peas; cook 1 min. more. Stir in watercress, and serve.

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