I apologize for not taking a picture of this dish. I was darting around the kitchen while trying to avoid stepping on my mother's mop. Also, there were shrimp tails scattered across the counter (I remembered kind of late that I would have to remove them - silly me), so I don't think you all would have wanted to see a picture of my crazy mess.
Here's the recipe, compliments Cooking Light:
2 T. fat-free, less-sodium, GF chicken broth
2 T rice wine
1 T. low-sodium, GF soy sauce
1 tsp. dark sesame oil
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 T. vegetable oil
2 lightly beaten eggs (poor Hannah could not enjoy this dish)
2 c. chopped green onions
1 T. finely chopped fresh ginger
5 c. cooked white rice (like I said, the rice cooker works wonderfully)
1 lb medium shrimp (cooked, peeled, and coarsely chopped)
1 package of green peas (optional)
In a bowl mix the chicken broth, rice wine, soy sauce, sesame oil, salt, and black pepper together and set aside. Heat the vegetable oil in a wok or a large skillet over medium high heat. Add the eggs and stir-fry for 30 seconds or until the eggs are lightly scrambled. Now add the green onions and ginger, and stir-fry that for about a minute. Dump in the rice, shrimp, and peas. Stir-fry for 3 minutes or until the mixture is fully heated. Lastly, add in the chicken broth mixture and toss just until coated.
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