The Asian Reporter 19th Annual
Scholarship & Awards Banquet -
The Asian Reporter, January 17, 2011
New Year Recipe
Shrimp fried rice that doesn’t come in a box
By Alison Ladman
For The Associated Press
Fried rice doesn’t have to be greasy and come in a folded cardboard box.
When you’ve got the craving for salty-crispy rice studded with bits of vegetables, egg, and meat, make your own. It’s no more complex than making a stir-fry.
And if shrimp doesn’t strike your fancy, substitute cooked meat or tofu, or just stick with veggies. It’s important that the rice be cold; leftovers work great. For a healthier, albeit untraditional, version, substitute brown rice.
* * *
Shrimp Fried Rice
Start to finish: 30 minutes
4 tablespoons vegetable or canola oil, divided
1 clove garlic, minced
2 teaspoons minced fresh ginger
6 ounces shiitake mushrooms, stems removed, sliced
1 cup snow peas, sliced into strips
15-ounce can baby corn, drained
2 eggs, beaten
8 ounces small cooked shrimp, peeled and deveined
3 cups cooked white rice, chilled
1/4 cup soy sauce
1 bunch scallions, thinly sliced
In a wok or a large, deep skillet, heat 1 tablespoon of oil on medium-high heat. Add the garlic and ginger and sauté for 1 minute. Add the mushrooms and cook for 4 to 5 minutes, or until tender. Add the snow peas and the baby corn and sauté for 1 minute.
Push the ingredients to the sides of the pan, then add the eggs and stir to break up while it cooks. Add the shrimp and the remaining 3 tablespoons of oil. Cook until heated through, about 1 minute more. Add the rice and cook until slightly browned and crispy, about 5 minutes. Stir in the soy sauce and the scallions.
Nutrition information per serving (values are rounded to the nearest whole number): 357 calories (105 calories from fat, 29 percent of total calories); 12 g fat (2 g saturated, 0 g trans fats); 151 mg cholesterol; 49 g carbohydrate; 16 g protein; 4 g fiber; 1,354 mg sodium.