Shrimp And Vegetable Fried Rice

Total Time: 3 hrs 40 mins Preparation Time: 50 mins Cook Time: 2 hrs 50 mins

Ingredients

• Servings: 4
• 1/2 cup brown rice
• 1/4 teaspoon salt
• 1 1/4 cups water
• 1 1/2 ounces sugar snap peas or 1 1/2 ounces snow peas, strings removed
• 1/4 cup chicken stock, divided
• 1 tablespoon low sodium soy sauce
• 1 teaspoon canola oil, divided
• 4 ounces small shrimp, peeled, deveined, cut in 1/2 crosswise
• 1 small onion, cut lengthwise 1/4 inch thick
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 3 ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick
• 1 stalk thin celery, strings removed, sliced thinly on diagonal
• 1 carrot, peeled and sliced into very thin half moons
• 1/4 red bell pepper, sliced into 3/4 inch long match sticks
• 1 pinch black pepper
• 1/3 cup bean sprouts, heads and tails removed
• 2 scallions, sliced into 3/4 inch long matchsticks
• 1/8 cup watercress leaf

Recipe

• 1 bring rice, salt and water to a boil, cover and simmer until water is absorbed and rice is tender, about 30 minutes; spread rice in a single layer over a parchment-lined baking sheet; set aside for 3-4 hours.
• 2 blanch peas in boiling water for 1 minute, drain and set aside; combine chicken stock and soy sauce and set aside; heat 1/2 tsp oil in a wok over high heat; add shrimp and cook until opaque, 2-3 minutes; set aside.
• 3 add remaining 1/2 tsp oil to wok; stir-fry onion and garlic 2 minutes; add 1 t stock, ginger, mushrooms, celery, carrot, bell pepper and black pepper; stir-fry 3 minutes.
• 4 add 1 t stock, sprouts and shrimp; stir-fry 1 minute; add rice and remaining 2 t stock; stir-fry 2 minutes; stir in scallions and peas; stir-fry 1 minute; stir in watercress and serve.