Intended to make Sweet and Sour Pork this week but then a friend brought a huge bag of cooked shrimp and cocktail sauce to our New Year's Eve party so that got derailed (but in a good way!) into Shrimp Fried Rice. This recipe is three of my favorite things: fast, easy, and delicious! (And good for us too)
Recipe by Glenna Anderson Muse
1 cup Holy Quartet (or any combination of diced onions, celery, carrots, and red or green bell pepper)
2 clove garlic, minced
2 Tbsp sesame oil
15 oz can Stir Fry vegetables (bean sprouts, mini corn, water chestnuts, bamboo shoots)
3 cups cooked Brown Rice
2 Tbsp soy sauce
Optional: 2 Tbsp fish sauce
2 tsp red pepper flakes
1/2 tsp ginger
1 lb cooked Shrimp
1) In a wok or heavy bottomed skillet over medium heat, sauté vegetables in sesame oil until onions are translucent. Add garlic and sauté a minute more.
2) Add stir fry vegetables, rice, soy sauce, fish sauce, red pepper flakes, and ginger and cook until heated, stirring to incorporate ingredients.
3) Check seasonings and add as soy sauce, salt, pepper, red pepper flakes or Sriracha as needed.
4) Add shrimp and cook just until heated. Do not over cook. Serve immediately.
Nutrition per 1/4 recipe: Calories: 403; Protein: 25; Carbs: 45; Fat; 14; Fiber: 4.