Shrimp Fried Rice from the pantry –

This Shrimp Fried Rice recipe is an example from our soon to be published new FitCui cookbook using items typically ‘on-hand’ in the pantry and refrigerator.

Items from the pantry blend together in a tasty, healthy, simple and quick meal:

• shrimp
• rice, cold
• frozen vegetables
• eggs
• onion
• oil, vinegar, soy sauce, garlic, ginger.

Shrimp Fried Rice is nutritious, easy and ready in a jiffy!

Ingredients

• 2 cloves garlic, minced
• 2 teaspoons grated ginger
• 1/2 cup chopped carrot (1 medium carrot)
• ¼ Cup low-sodium soy sauce
• 2 tablespoons water
• 2 tablespoons rice wine vinegar
• 2 teaspoon sesame oil
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 3 tablespoons Canola/Olive, divided
• 2 teaspoons minced garlic
• 1.5  pounds medium shrimp, cleaned and cooked
• 3 large eggs, lightly beaten
• 2 stalks green onion, minced
• 4 -5 cups cold rice, well fluffed
• 1 cup frozen green peas, thawed (2)

Directions

1. Combine in a bowl, and set aside:  3 tablespoons low-sodium soy sauce, 2 tablespoons water, 2 tablespoons rice vinegar, 1 teaspoon sesame oil 1/4 teaspoon salt, 1/4 teaspoon crushed red pepper.
2. Heat 1.5 tablespoon Canola/Olive oil in a wok/nonstick skillet, med-high heat.
3. Add 3 slightly beaten eggs to the wok/skillet; cook until set.
4. Remove eggs and place on a cutting board.
5. Chop up the eggs; set aside on cutting board.
6. Add 1/2 cup chopped carrot, 2 teaspoons grated ginger, 2 cloves minced garlic and 2 stalks chopped scallions/green onions.
7. Stir-fry for 1 minute.
8. Add 4.5 Cups rice, stir fry until it begins to brown, 1 to 2 minutes.
9. Add 1 Cup peas and the soy sauce mixture (from step 1); stir, combining ingredients.
10. Continue cooking for another 1 to 2 minutes.
11. Add 1.5 pounds of shrimp and then the chopped up egg back to the wok/skillet; stir fry for 1 more minute.
12. Serve immediately.