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Shrimp fried rice with edamame |
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Fried rice in asian restaurants is often made with lard or excess oil, adding enormous amounts of calories and fat. In my recipe I use a stock-based sauce that only uses 1 Tbsp of flavored sesame oil. And instead of the traditional green peas, I have used edamame, which are Japanese soybeans.
SAUCE
- 1/3 cup chicken stock
- 3 Tbsp low-sodium soy sauce
- 1 Tbsp sesame oil
- 1 tsp hot chili sauce
RICE
- 1 1/2 cups white rice
- 1 1/2 cups chicken stock
- 2 tsp vegetable oil
- 1 cup chopped onion
- 1 1/2 tsp finely chopped garlic
- 1 1/2 tsp finely chopped ginger
- 4 oz raw shrimp, peeled, deveined and diced (or kept whole)
- 1 cup frozen shelled edamame
- 1/2 cup grated carrots
- 1/2 cup chopped green onions
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- To make the sauce, whisk together the chicken stock, soy sauce, sesame oil and chili sauce in a small bowl. Set aside.
- Add the rice to the stock and bring to a boil. Reduce the heat to low, cover and simmer for 10 minutes. Remove from the heat and let sit for 10 minutes, covered.
- Lightly coat a large, nonstick skillet or wok with cooking spray, add the oil and set over medium-high heat. Add the onion and sauté for 5 minutes or until it is softened. Add the garlic and ginger and sauté for 1 more minute. Add the shrimp and edamame and sauté for 3 minutes or until the shrimp just turns pink. Stir in the carrots and green onions.
- Add the cooked rice to the shrimp mixture. Add the sauce and stir-fry for 2 minutes, or until everything is warmed through and the rice is coated with the sauce. Serve hot.
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Nutritional Analysis
per Serving
| Calories |
309 |
| Protein |
12 g |
| Fat |
5.4 g |
| Saturated Fat |
0.6 g |
| Carbohydrates |
52 g |
| Cholesterol |
28 mg |
| Sodium |
459 mg |
| Fiber |
1.8 g |
Prep Time: 15 minutes
Cook Time: 21 minutes
Make Ahead: Prepare up to a day in advance and reheat gently on top of the stove.
Serves 6
Nutrition Watch: The vegetable oil I like to use is canola oil, which is very low in saturated fat and has a very high proportion of monounsaturated fat.
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