I have a friend that requested this recipe, so I figured I’d post it here as well.
Shrimp Fried Rice
by Lori4squaremom (c) 2006
Serves 8 entree sized portions
3 cups brown basmati rice
12 cups water
1 large egg
2 large egg whites
1/2 large onion, diced
3 cloves garlic, minced
1/2 inch piece fresh ginger root, minced
1 1/2 cups frozen green peas
1 cup diced carrot
1 1/2 cups shredded cabbage
8 oz. mushrooms, sliced
1 pound shrimp (or any other meat (precook any other types of meat) or beans or tofu) (marinated in 1 clove minced garlic, 1/2″ piece of minced ginger root, 1 TBSP. rice wine vinegar, 2 Tbsp. low sodium soy sauce, 1/4 tsp. chili paste with garlic for 30 minutes)
1/4 cup low sodium soy sauce or Braggs Liquid Aminos
pepper to taste
1 TBSP. grapeseed oil
1 teaspoon toasted sesame oil
In large soup pot bring 12 cups of water to a boil. Add 1 tablespoon salt and rice, cover, reduce heat and simmer for 25-35 minutes until rice is cooked. Drain water. Set rice aside to “dry” while you are sauteeing everything else.
Whisk together egg whites and whole egg.
Preheat large (12 inch) skillet and add oils. Scramble egg until it is no longer runny (but still a little wet), add onions, garlic and ginger and mushrooms. Cook until onion is translucent and soft and mushrooms are cooked through. Add carrots and peas, cook until carrots are crisp tender. Next add shrimp and cabbage, continue cooking until the shrimp are cooked through (shrimp will turn pink when it is cooked all the way through). Add rice and soy sauce and mix well.
Your fried rice is now ready to serve 🙂