Wonderful!!
SHRIMP FRIED RICESource:
Cooking Light MagazineYield: 6 servings (serving size: 1 1/3 cups)
The cooked rice must be chilled to prevent its grains from sticking. To chill, spread the cooked rice on a jelly-roll pan; cover and refrigerate 8 hours or overnight.
2 tablespoons fat-free, less-sodium chicken broth
2 tablespoons rice wine or sake
1 tablespoon low-sodium soy sauce
1 teaspoon dark sesame oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
2 large eggs, lightly beaten
2 cups chopped green onions
1 tablespoon minced peeled fresh ginger
5 cups cooked Long-Grain Rice, chilled
1 pound medium shrimp, cooked, peeled, and coarsely chopped
1 (10-ounce) package frozen green peas, thawed
Combine first 6 ingredients in a bowl; set aside.
Heat vegetable oil in a wok or large nonstick skillet over medium-high heat. Add eggs; stir-fry 30 seconds or until soft-scrambled.
Add onions and ginger; stir-fry 1 minute.
Add rice, shrimp, and peas; stir-fry 3 minutes or until thoroughly heated.
Add broth mixture; toss gently to coat.
