Wednesday, May 11, 2005

Shrimp Fried Rice

Shrimp Fried RiceShrimp Fried Rice (Adapted from Everyday Food)

1 1/2 cups brown basmati rice, rinsed and drained
2 teaspoons canola oil, divided
2 large eggs, lightly beaten
16 ounces shrimp, peeled and deveined
2 carrots, peeled and thinly sliced on the diagonal
2 scallions, thinly sliced on the diagonal, white and green parts separated
1 garlic clove, minced
1 tablespoon minced fresh ginger
1/4 cup soy sauce
1/4 cup fresh lime juice

In a large saucepan, bring 8 cups of salted water to a boil. Add rice and boil until tender, about 25 to 30 minutes - drain rice well into a fine sieve. Rinse with cold water to stop the cooking.

Meanwhile, heat 1 teaspoon oil in a large skillet over medium. Add eggs and cook just until set - about 1 to 2 minutes. Place eggs onto a cutting board and let cool - slice into strips.

In the same skillet, heat the remaining oil over medium. Add shrimp, carrots, scallion whites, garlic and ginger - cook, stirring often, until the shrimp are done and the carrots are crisp-tender, about 3 to 5 minutes. Stir in eggs, soy sauce, lime juice and rice - cook, stirring constantly, until completely heated through, about 1 minute. Serve with a sprinkling of the scallion greens on top.

Makes about 4 servings.

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