|Shrimp Fried Rice|
|By Family Circle|
|2 T vegetable oil
2/3 c diced onion
2 t chopped garlic
3 1/2 c cooked brown rice
1 can (8 oz.) sliced water chestnuts, drained (if desired)
3 large eggs, beaten
1 1/2 lbs. frozen raw cleaned shrimp, thawed
1 box (10 oz.) frozen peas, thawed
3 T low-sodium soy sauce
3 T rice vinegar
2 t sriracha hot sauce
|1. Heat oil in a large, lidded nonstick skillet over medium heat. Saute onion for 4 min. Add garlic and cook 1 min.
2. Stir in brown rice and water chestnuts. Increase heat to medium-high; cook 1 min.
3. Push rice mixture to one side of pan and add eggs. Cook, scrambling, 1 min. Stir into rice mixture and add shrimp, peas and soy sauce.
4. Cover and cook 6 to 7 min., until shrimp are opaque.
5. Remove from heat and let stand 5 min. Stir in vinegar and sriracha before serving.
|Prep Time: 15 minutes
||Cook Time: 15 minutes|