Target: 6 × 4 inches · landscape

Healthier Shrimp Fried Rice

20 min · 4 servings

Ingredients

□ 1 lb peeled, deveined raw shrimp

□ 4 cups microwaveable or cold leftover cooked brown rice

□ 2 cups frozen peas and carrots

□ 3 large eggs, beaten

□ 2 tsp neutral oil, divided

□ 2 tsp pre-minced or frozen garlic

□ 2 tsp pre-minced or frozen ginger

□ 2 tbsp low-sodium soy sauce

□ 1 tsp toasted sesame oil

□ 4 scallions, thinly sliced

1. Loosen 4 cups rice and dry 1 lb shrimp; keep 2 cups vegetables frozen. Heat a 12-inch skillet and add 1 tsp oil.

2. Brown shrimp for 1 minute per side; reserve. Scramble 3 eggs in the remaining 1 tsp oil and reserve.

3. Stir 2 tsp each garlic and ginger for 30 seconds. Cook frozen vegetables in one layer for 2 minutes until dry.

4. Press rice into the skillet for 3 minutes, toss, then cook 1 minute. Return shrimp and eggs; toss with 2 tbsp soy sauce and 1 tsp sesame oil.

5. Fold in most of the 4 sliced scallions, garnish with the rest, and serve at once.

Cook’s note: A hot, uncrowded skillet and dry ingredients let steam escape before the rice browns.