Recipe(tried): Shrimp Fried Rice

Wonderful!!

SHRIMP FRIED RICE
Source: Cooking Light Magazine
Yield: 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.