Reviews (1) Add Rating & Review 10 Ratings 5 star values: 2 4 star values: 1 3 star values: 3 2 star values: 4 1 star values: 0 Martha Stewart Member Rating: Unrated 04/23/2013 When my husband (who is a chef) walked in today after work, he said, "I don't know what you made, but I already know it tastes great. It smells just like a seafood restaurant in here." I used this recipe as a base, but I didn't have all the ingredients on hand. I used baby bellas instead of the listed mushrooms, I used broccoli instead of snow peas and I left out the bean sprouts because I'm not a fan of those. I served the shrimp & veggie mixture over brown rice. No leftovers! Great dish!
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Gallery Shrimp and Vegetable Fried Rice Recipe Summary Servings: 8
Ingredients Ingredient Checklist 1 1/4 cups brown rice 1/2 teaspoon salt 3 ounces sugar snap or snow peas, stems trimmed and strings removed 1/2 cup homemade chicken stock or canned low-sodium chicken broth, skimmed of fat 2 tablespoons low-sodium soy sauce 2 teaspoons canola oil 8 ounces small shrimp, peeled, deveined, and cut in half crosswise 1 small onion, cut lengthwise into 1/4-inch-thick slices 4 cloves garlic, minced 2 teaspoons grated ginger 6 ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick 2 thin stalks celery, strings removed and sliced thinly on bias 1 carrot, peeled and sliced into very thin half moons 1/2 red bell pepper, stemmed, seeded, and sliced into 3/4-inch-long matchsticks 1/8 teaspoon freshly ground black pepper 3/4 cup bean sprouts 4 scallions, trimmed and sliced into 3/4-inch-long matchsticks 1/4 cup watercress leaves
Cook’s Notes Make the rice a day ahead, or use leftovers; while cooking, constantly stir and toss the ingredients in the wok. If not, don’t forget to allow about four hours of prep time for the rice part of the dish.
Gallery Shrimp and Vegetable Fried Rice
Recipe Summary Servings: 8
Gallery
Shrimp and Vegetable Fried Rice
Shrimp and Vegetable Fried Rice
Shrimp and Vegetable Fried Rice
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 1 1/4 cups brown rice 1/2 teaspoon salt 3 ounces sugar snap or snow peas, stems trimmed and strings removed 1/2 cup homemade chicken stock or canned low-sodium chicken broth, skimmed of fat 2 tablespoons low-sodium soy sauce 2 teaspoons canola oil 8 ounces small shrimp, peeled, deveined, and cut in half crosswise 1 small onion, cut lengthwise into 1/4-inch-thick slices 4 cloves garlic, minced 2 teaspoons grated ginger 6 ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick 2 thin stalks celery, strings removed and sliced thinly on bias 1 carrot, peeled and sliced into very thin half moons 1/2 red bell pepper, stemmed, seeded, and sliced into 3/4-inch-long matchsticks 1/8 teaspoon freshly ground black pepper 3/4 cup bean sprouts 4 scallions, trimmed and sliced into 3/4-inch-long matchsticks 1/4 cup watercress leaves
Directions
In a medium saucepan, combine rice, salt, and 2 1/2 cups water; bring to a boil. Cover; simmer over medium-low heat until rice is tender and water has been absorbed, about 30 minutes. Remove from heat. Spread rice in a single layer over a parchment-lined baking sheet. Let sit, uncovered, 3 to 4 hours.
Bring a medium saucepan of water to a boil. Blanch peas 1 minute. Drain; set aside.
In a small bowl, combine chicken stock and soy sauce; set aside. Heat a wok or a large, straight-sided skillet over high heat until very hot. Add 1 teaspoon oil; swirl to coat bottom and sides. Add shrimp. Cook until shrimp have cooked through, 2 to 3 minutes. Transfer to covered bowl.
In the same wok, swirl in remaining teaspoon oil. Add onion and garlic; cook 2 minutes. Add 3 tablespoons stock mixture as well as ginger, mushrooms, celery, carrot, bell pepper, and black pepper; cook, stirring, 3 minutes. Add 1 tablespoon stock mixture, sprouts, and reserved shrimp; cook, stirring, 1 minute. Add reserved rice and remaining chicken stock; cook 2 minutes. Stir in scallions and blanched snap peas; cook 1 minute more. Stir in watercress, and serve.
Cook’s Notes Make the rice a day ahead, or use leftovers; while cooking, constantly stir and toss the ingredients in the wok. If not, don’t forget to allow about four hours of prep time for the rice part of the dish.
Cook’s Notes
Make the rice a day ahead, or use leftovers; while cooking, constantly stir and toss the ingredients in the wok. If not, don’t forget to allow about four hours of prep time for the rice part of the dish.
Reviews (1)
Add Rating & Review 10 Ratings 5 star values: 2 4 star values: 1 3 star values: 3 2 star values: 4 1 star values: 0
Martha Stewart Member Rating: Unrated 04/23/2013 When my husband (who is a chef) walked in today after work, he said, "I don't know what you made, but I already know it tastes great. It smells just like a seafood restaurant in here." I used this recipe as a base, but I didn't have all the ingredients on hand. I used baby bellas instead of the listed mushrooms, I used broccoli instead of snow peas and I left out the bean sprouts because I'm not a fan of those. I served the shrimp & veggie mixture over brown rice. No leftovers! Great dish!
Reviews (1)
Add Rating & Review 10 Ratings 5 star values: 2 4 star values: 1 3 star values: 3 2 star values: 4 1 star values: 0
Add Rating & Review
10 Ratings 5 star values: 2 4 star values: 1 3 star values: 3 2 star values: 4 1 star values: 0
10 Ratings 5 star values: 2 4 star values: 1 3 star values: 3 2 star values: 4 1 star values: 0
10 Ratings 5 star values: 2 4 star values: 1 3 star values: 3 2 star values: 4 1 star values: 0
5 star values: 2 4 star values: 1 3 star values: 3 2 star values: 4 1 star values: 0
Martha Stewart Member Rating: Unrated 04/23/2013 When my husband (who is a chef) walked in today after work, he said, "I don't know what you made, but I already know it tastes great. It smells just like a seafood restaurant in here." I used this recipe as a base, but I didn't have all the ingredients on hand. I used baby bellas instead of the listed mushrooms, I used broccoli instead of snow peas and I left out the bean sprouts because I'm not a fan of those. I served the shrimp & veggie mixture over brown rice. No leftovers! Great dish!Martha Stewart Member
Rating: Unrated 04/23/2013
When my husband (who is a chef) walked in today after work, he said, “I don’t know what you made, but I already know it tastes great. It smells just like a seafood restaurant in here.” I used this recipe as a base, but I didn’t have all the ingredients on hand. I used baby bellas instead of the listed mushrooms, I used broccoli instead of snow peas and I left out the bean sprouts because I’m not a fan of those. I served the shrimp & veggie mixture over brown rice. No leftovers! Great dish!
Rating: Unrated
All Reviews for Shrimp and Vegetable Fried Rice
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Shrimp and Vegetable Fried Rice
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
