Thursday, October 14, 2010

Leftover rice? Fry it!

I always make extra rice so I have leftover rice!

Shrimp Fried Rice

3 t dark sesame oil
8 jumbo thawed frozen shrimp, cut each in half
2 t chopped garlic
1 cup chopped mushrooms
1 cup peeled, finely chopped carrots
1 cup broccoli florets (thawed frozen)
¼ cup scallions or chives if you have them
1 cup chopped red and yellow pepper
2 cups cooked brown rice
2 T soy sauce
Pinch cayenne
1 egg
1 egg white.

Heat 2 t oil in large skillet or wok and stir fry mushrooms, carrots, broccoli, garlic,  and peppers about 2 minutes.

Add another t of sesame oil, the rice, thawed shrimp, soy sauce,chives and cayenne and heat through.

Combine egg and egg white. Push mixture to one side and and add to skillet stirring until eggs set—then shred the egg and add to the rest of mixture. I like to do the egg this way cause then you actually get pieces of intact scrambled egg in the dish.

Sorry no picture--unless you want to see an empty bowl!

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