Shrimp Fried Rice goes together quickly on a busy night.
Make the rice the night before and you'll have dinner on the table in no time. Use brown rice to make the dish more healthful, and cut the sodium by using light soy sauce.
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In a medium bowl, combine 2 tablespoons soy sauce and shrimp, tossing gently to coat. Let stand at room temperature for 30 minutes.
In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add eggs and cook, stirring frequently, until eggs are set but moist. Remove from pan and set aside.
Add 1 tablespoon oil to skillet, and heat over medium-high heat. Add shrimp and cook, stirring frequently, for 1 to 2 minutes, or until shrimp are pink. Remove from pan and set aside.
Add remaining 3 tablespoons oil to skillet and heat over medium-high heat. Add carrots and green onion; cook, stirring frequently, for 1 minute. Add rice, and cook, stirring frequently, for 5 to 7 minutes, or until rice is heated through. Stir in peas, and cook, stirring frequently, for 1 minute. Stir in remaining 2 tablespoons soy sauce, oyster sauce, eggs and shrimp. Serve immediately with egg rolls, if desired.
Makes 6 to 8 servings.
PER SERVING: Calories 354 (33% fat) Fat 13 g (2 g sat) Cholesterol 159 mg Sodium 954 mg Fiber 2 g Carbohydrates 39 g Protein 20 g
SOURCE: Cooking With Paula Deen, September-October
