Shrimp and Vegetable Fried Rice Recipe
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 This recipe for Shrimp and Vegetable Fried Rice, by Suzanne Dupree, is from DUPREE FAMILY FAVORITES COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Suzanne Dupree
Added: Wednesday, December 17, 2008
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Category: |
Category: |
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Ingredients: |
Ingredients: 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
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Directions: |
Directions: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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Number Of
Servings: |
Number Of
Servings:8 |
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