3 (3 1/2-ounce) bags boil-in-bag long-grain rice
1 (10-ounce) package frozen green peas
Cooking spray
2 large eggs, lightly beaten
1 tablespoon canola oil
1 cup chopped green onions
1 tablespoon bottled ground fresh ginger (such as Spice World)
12 ounces medium shrimp, peeled and deveined
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon dark sesame oil
1/4 teaspoon salt
Dash of crushed red pepper
Instructions:
Prepare the Rice and Peas: Cook the rice according to package instructions, omitting salt and fat. Once cooked, remove from bags and return to the pan. Add the frozen peas to the rice, stirring well. Cover to keep warm.
Cook the Eggs: Heat a nonstick skillet over medium-high heat and coat with cooking spray. Pour in the beaten eggs and cook for about 1 minute until set. Remove the eggs from the pan and coarsely chop them.
Sauté Onions, Ginger, and Shrimp: Return the skillet to heat and add canola oil. Sauté chopped green onions and ground ginger for about 1 minute until fragrant. Add the peeled and deveined shrimp to the skillet and cook for approximately 2 minutes until shrimp are pink and cooked through.
Combine and Season: Add the cooked shrimp and chopped eggs to the rice and pea mixture. Stir everything together well. In a small bowl, combine rice vinegar, low-sodium soy sauce, dark sesame oil, salt, and crushed red pepper. Drizzle this mixture over the rice and shrimp, stirring thoroughly to combine all flavors.
Serve and Enjoy: Transfer the Shrimp Fried Rice to serving plates or bowls. Garnish with additional chopped green onions or sesame seeds if desired. Serve hot and enjoy the delicious blend of textures and flavors.
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