Fried rice has always been a quick fix for dinner most weekday evenings. More the case, when there is left over rice. This time around to break from the regular egg fried rice, I decided to toss in a few shrimps.
Most times its brown rice that I use for fried rice. However, since we had some friends over for dinner the previous night, long grain basmati was the preferred choice of rice. And thats what I used for this recipe.
I avoid regular soya sauce due to the high sodium content. If using fresh cooked rice, then it helps to allow it cool to room temperature, to have individual grains separated. To keep this recipe entirely vegetarian, I use chopped celery and green onions, with the exclusion of eggs and meat/seafood.
Ingredients
Most times its brown rice that I use for fried rice. However, since we had some friends over for dinner the previous night, long grain basmati was the preferred choice of rice. And thats what I used for this recipe.
I avoid regular soya sauce due to the high sodium content. If using fresh cooked rice, then it helps to allow it cool to room temperature, to have individual grains separated. To keep this recipe entirely vegetarian, I use chopped celery and green onions, with the exclusion of eggs and meat/seafood.
Ingredients
1 ½ cup cooked rice
8-9 frozen uncooked shrimp,unshelled, deveined
1 egg, beaten
¼ cup green peas, thawed
¼ cup carrots, diced
¼ cup carrots, diced
1 tablespoon soy sauce, light, thick and low sodium
1 tablespoon vegetable broth, low sodium
1 teaspoon pepper
1 teaspoon garlic-chili paste
2 teaspoons Oil
Salt
Method
For the Soy Sauce mixture : In a bowl mix soy sauce, vegetable broth, pepper, garlic-chili paste. Set aside.1 tablespoon vegetable broth, low sodium
1 teaspoon pepper
1 teaspoon garlic-chili paste
2 teaspoons Oil
Salt
Method
Heat oil in a wok. Sauté shrimp in it for 3-5 minutes.
Add egg, scramble and cook for 2-3 minutes or till done. Add rice and mix well.
Add the soy sauce mixture, green peas, carrots and salt, mix well. Cook covered on low flame, for 5-7 minutes.
Serve hot.
Add the soy sauce mixture, green peas, carrots and salt, mix well. Cook covered on low flame, for 5-7 minutes.
Serve hot.
(Recipe yeilds- 2 people)
12 comments:
Eskay, the bowl of fried rice looks perfect...and yes, it's such a great recipe for a quick fix meal :-)
Looks so DELICIOUS.
I want to grab the whole bowl and eat it
wow eskay the yum rice is so easy to prepare! i add so many things and make it so cumbersome..this is such an amazing recipe and looks heavenly.
Having all your food out of one bowl has always been appealing to me. The rice looks comforting and full of flavor.
Eskay the long grain rice looks perfect n at what stage do u add green peas n carrot? wd try this next week! tks for sharing!
Hi Eskay- thanks a lot for thinking for thinking of us for this event! We would be happy to take part in it- let us know what the next steps are. Thanks again(really sweet of u(:-))
Thank you Sunita
Thank you Saswati, Happy Cook & Nina. Glad you all liked it.
Purni, thanks for pointing that out:) I seem to have missed that initially. I add it along with the soy sauce mixture, that way the green peas and carrots are just done and soft.
dee & chai, left you a note. do let me know.
Eskay, looks wonderful and yummy..Feel like gobbling up the whole thing :)..
Thanks Maya:)
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