Shrimp Fried Rice – Low Sodium Version
Servings
2Serving size
about 2 1/2 cups fried riceThis recipe can easily be multiplied and makes great leftovers.
Ingredients
| 2 1/2 cup Water |
| 1/2 cup Brown rice |
| 2 tsp. Sesame oil |
| 1 medium White onions (diced) |
| 2 large Carrots, raw (peeled and diced) |
| 1 Medium stalk Celery, raw (diced) |
| 2/3 cup Frozen peas (thawed) |
| 6 Ounces Shrimp, raw (peeled, deveined and sliced in half lengthwise) |
| 3 tsp. Low sodium soy sauce (or gluten free tamari sauce) |
| 1 large Egg(s) (beaten) |
Instructions
Cook, partially covered, until the water cooks away (about 30-35 minutes). Do not stir the rice. When cooked remove from the stove, let cool. (It's OK to make the brown rice a day or two ahead of time and refrigerate until needed.)
When ready to cook place the sesame oil in a wok or large skillet over high heat. When the oil is nearly smoking, add the onions and carrots. Cook for about 3 to 4 minutes until the onions begin to soften.
Add the peas and shrimp. Cook until the shrimp is pink, stirring frequently. Add the pepper and soy or tamari sauce.
Add the cooked rice and toss until the rice, veggies and shrimp are well blended. Let the rice rest for at least 45 seconds so that the pan reheats. Toss again.
Add the beaten egg and toss until the egg is cooked through. Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is one of those recipes that you can use the basic structure and build what you want. After the rice is cooked the rest is pretty much up to you. Green onions are a good choice instead of onions. You could use edamame instead of peas. Instead of the shrimp, diced pork tenderloin or chicken thighs work great. You can add cilantro or parsley at the end if you want. This is fried rice, and by its very nature a dish made from leftovers.