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Shrimp Fried Rice

Growing up in Manhattan, I got spoiled by authentic Chinatown fried rice. Now living in the south, I've yet to find a restaurant that serves fried rice as good as I grew up with. The combination of ingredients in this recipe is so fantastic, I now prefer to make my own fried rice at home.—Katherine White, Clemmons, North Carolina

4 ServingsPrep: 20 min. + marinating Cook: 15 min.

Ingredients

1/4 cup soy sauce
2 tablespoons plus 2 teaspoons sesame oil, divided
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons canola oil, divided
1 small onion, chopped
1 small sweet red pepper, chopped
4 cups cold cooked rice
1/4 teaspoon salt
4 green onions, sliced
1/3 cup minced fresh cilantro

Directions

In a small bowl, combine the soy sauce, 2 tablespoons sesame oil,
ginger, garlic and pepper flakes. Transfer 3 tablespoons to a large
resealable plastic bag; add shrimp. Seal bag and turn to coat;
refrigerate for 30 minutes. Set aside remaining soy sauce mixture.
In a large skillet or wok, stir-fry onion and pepper in 1 tablespoon
canola oil and 1 teaspoon sesame oil for 4-6 minutes or until
crisp-tender. Remove and set aside.
Drain shrimp and discard marinade. In the same skillet, stir-fry

2 of 2

Shrimp Fried Rice (continued)

Directions (continued)

shrimp in remaining canola and sesame oil for 5-6 minutes or until
they turn pink. Remove and set aside.
Add rice, reserved soy sauce mixture and salt to the pan; cook 4-6
minutes or until heated through, stirring to break up rice and coat
evenly. Stir in green onions, cilantro, onion-pepper mixture and
shrimp; heat through. Yield: 4 servings.

Nutrition Facts: 1-1/2 cups equals 475 calories, 18 g fat (2 g saturated fat), 138 mg cholesterol, 1,208 mg sodium, 50 g carbohydrate, 2 g fiber, 26 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.