Add carrots, peas and scallion for a fresh spring take on fried rice.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 |
Ingredients
- 2 tablespoons vegetable oil
- 1 large egg, beaten
- 1/2 pound peeled and deveined medium shrimp, tails on
- Kosher salt
- 1/2 cup chopped watercress
- 1/4 cup shredded carrots
- 1/4 cup frozen peas, thawed
- 1 teaspoon minced garlic
- 1 teaspoon soy sauce
- 3 cups cold cooked brown rice
- 1 tablespoon chopped scallions
- 1 teaspoon toasted sesame oil
Instructions
- Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that’s only half set, about 10 seconds; scoop out onto a plate.
- Add the shrimp to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until just cooked through, about 3 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the watercress, carrots, peas, garlic, soy sauce, and 1/4 teaspoon salt and cook, stirring constantly, until the watercress wilts and the peas heat through, 2 to 3 minutes.
- Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, shrimp, and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the scallions and sesame oil and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 314 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 17 g |
| Cholesterol | 138 mg |
| Sodium | 575 mg |
Reviews
I used this recipe as a base recipe as I used precooked chicken vs. the shrimp, and I used frozen mixed vegetables. I can also easily see leaving out the meat and egg for a vegetarian version. My family enjoyed this meal. I will be cooking this again.