Chinese Shrimp Fried Rice
INGREDIENTS:
3 tb Canola oil 1/4 c No-sodium beef broth ****
1 1/2 c Onion * 1/8 lb Cured ham %
4 x Ribs celery ** 1 lb Shrimp %%
2 x Cloves garlic, finely minced 1/4 lb Snow pea %%%
1 tb Ginger, finely minced 2 x Eggs
Small red bell pepper *** 2 tb Soy sauce
4 c Long-grain rice, cooked 1/2 c Scallions %%%%
3 tb Canola oil 1/4 c No-sodium beef broth ****
1 1/2 c Onion * 1/8 lb Cured ham %
4 x Ribs celery ** 1 lb Shrimp %%
2 x Cloves garlic, finely minced 1/4 lb Snow pea %%%
1 tb Ginger, finely minced 2 x Eggs
Small red bell pepper *** 2 tb Soy sauce
4 c Long-grain rice, cooked 1/2 c Scallions %%%%
* Cut in half and slivered ** Washed and sliced diagonally 1/4" thick *** Cored, seeded, and cut in 1/4" dice **** Defatted % Thinly sliced and then shredded %% Peeled, deveined, cooked, and cut in half crosswise %%% Lightly blanched and cut lengthwise into thin strips %%%% Cleaned and thinly sliced
In large, heavy casserole over medium-low heat, heat canola oil. Add onions, celery, garlic, and ginger. Cook, stirring, 5 mins. Add diced red pepper; cook 3 mins. Add rice, broth, and ham; cook 2 mins, stirring ingredients to mix. Add shrimp and snow peas. Cook 1 min longer. Remove from heat.
In bowl, beat eggs and soy sauce together. Push rice to sides of casserole, making well in center. Return casserole to medium-low heat; pour egg mixture into well. Stir with fork for about 1 min, until eggs are just set. Gently fold into rice. Heat through and stir in scallions. Serve immediately.
PER SERVING: calories 288, fat 6g, cholesterol 145mg
In large, heavy casserole over medium-low heat, heat canola oil. Add onions, celery, garlic, and ginger. Cook, stirring, 5 mins. Add diced red pepper; cook 3 mins. Add rice, broth, and ham; cook 2 mins, stirring ingredients to mix. Add shrimp and snow peas. Cook 1 min longer. Remove from heat.
In bowl, beat eggs and soy sauce together. Push rice to sides of casserole, making well in center. Return casserole to medium-low heat; pour egg mixture into well. Stir with fork for about 1 min, until eggs are just set. Gently fold into rice. Heat through and stir in scallions. Serve immediately.
PER SERVING: calories 288, fat 6g, cholesterol 145mg