All the taste of fried rice without the guilt of high fat.
1. Bring rice and stock to a boil, cover and simmer on lowest heat for 10 minutes. Let sit off heat for 10 minutes.
2. In large non stick skillet or wok add oil and onions and sauté for 5 minutes until softened. Add garlic and ginger sauté for 1 minute. Add shrimp and edamame beans and sauté for 3 minutes or until pink is cooked and no longer pink. Add carrot and green onions.
3. Add cooked rice to shrimp mixture along with 1/3 cup chicken stock, soy sauce, sesame oil and chili paste. Stir fry for 2 minutes until hot.
1 1/2 cup white rice
1 1/2 cup chicken stock 1
2 tsp vegetable oil
1 cup chopped onions
1 1/2 tsp minced garlic
1 1/2 tsp minced ginger
4 oz shelled, deveined medium shrimp diced
1 cup shelled edamame beans or green peas
1/2 cup grated carrot
1/2 cup chopped green onions
1/3 cup chicken stock
3 tbsp soy sauce
1 tbsp sesame oil
1 tsp hot chili paste