Shrimp fried rice

 
                             Shrimp Fried Rice
 
 Recipe By     : Walking Magazine (Jul/Aug 95)
 Serving Size  : 4    Preparation Time :0:30
 Categories    : One-dish meals*                  Main courses, fish*
                 Quick dishes*
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 	  1/2  pound	     medium shrimp, peeled, washed, deveined -- sliced
     in half
                         MARINADE:
    1 1/2  tablespoons   rice wine or sake
    1      teaspoon      minced fresh ginger
      1/2  teaspoon      sesame oil
                         SAUCE:
    2      tablespoons   non-fat chicken broth -- (or water)
    1 1/2  tablespoons   rice wine or sake
    1      tablespoon    soy sauce
    1      teaspoon      salt
    1      teaspoon      sesame oil
                         - - - - -
    2      tablespoons   corn or safflower oil -- divided
    2      large         eggs -- lightly beaten
      3/4  cup           minced scallions
    1 1/2  cups          frozen peas -- thawed
    5      cups          cold cooked white (or brown rice) -- fluffed with fork
 
 [This is fast if rice is made the night before.]
 
 Place shrimp in a bowl, add the marinade ingredients, and toss to coat.
 Cover with plastic wrap and let stand at room temperature for 20 minutes.
 
 Combine the sauce ingredients and set aside.
 
 Heat a wok or a skillet, add 1T of the oil, and heat until hot.
 Add the shrimp and stir-fry over high heat until they turn pink, about 2
mnutes.
 Remove with a handled strainer or a slotted spoon and drain.
 Wipe out the pan.
 
 Reheat the pan, add the remaining 1T of oil, and heat until hot.
 Add the eggs and stir-fry over high heat for about 30 seconds to scramble.
 Add the minced scallions and stir-fry for about 1 minute.
 Add the peas and stir-fry briefly to heat through.
 Add the rice, breaking it up with a spatula, and cook for 2-3 minutes, until
heated through.
 Add the shrimp and the sauce mixture, toss to coat, and transfer to a serving
dish.
 Serve immediately.
 
 Serves 6*, 321 cal per serving.
 18% cal from fat / 6g total fat / 1g sat fat / 37mg chol / 15g prot / 49g carb
/ 862mg sod /
 4g fiber
 
 [*Halved, made dinner for 2, with no accompaniaments. Plan whole amount for 4;
6, only if
 there are other dishes.]
 
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