Brown rice has more nutritional value than white rice because it contains bran, which is rich in vitamins, fiber, iron, magnesium, calcium, and potassium. Combined, this shrimp fried rice with vegetables offers an unmatched flavor.
2 carrots, medium, halved lengthwise and sliced thin
4 chives, chopped
Preparation
40 mins
0 mins
Low
Combine the water and rice in a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and cover. Simmer until the water is absorbed (10 to 12 minutes). Spread the rice on a large baking sheet to cool.
In a small bowl, mix together the hoisin sauce, soy sauce, and sesame oil; set aside.
Heat 1 teaspoon of canola oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, stirring to help break into smaller pieces, until cooked, about 45 seconds. Transfer the eggs to a bowl.
Add 1 teaspoon of canola oil to the skillet and return to medium-high heat. Add the shrimp and cook, stirring occasionally, until pink, 1 1/2 to 2 minutes. Transfer the shrimp to the bowl.
Heat the remaining 2 teaspoons of oil in the skillet over medium-high heat. Add the ginger and cook, stirring, until fragrant (about 30 seconds). Stir in the peas, bell pepper, carrot, and scallions and cook, stirring occasionally, until tender-crisp (3 to 4 minutes). Add the rice and reserved egg and shrimp and cook, stirring, until heated through (about 1 minute). Remove from heat and gently stir to combine with the sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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