Enlightened Fried Rice
Think "healthy fried rice" is an oxymoron? Try this. Nutrient-rich brow rice; sweet, briny shrimp; crunchy bean sprouts; soft bits of egg; and the freshness of ginger, green onions, and more, all stir-fried in a minimum of oil.
2 tablespoons oyster sauce
1 tablespoon low-sodium soy sauce
1/2 teaspoon sugar
2 teaspoons toasted sesame oil, divided
2 eggs, lightly beaten with 2 teaspoons water
3/4 pound medium shrimp, peeled and deveined, tails removed
2 tablespoons canola oil
3/4 cup minced onion
1 tablespoon minced fresh ginger
1/2 teaspoon minced garlic
1/2 cup minced green onions, divided
2 cups cold cooked brown basmati rice
1 cup bean sprouts
3/4 cup snow peas
1. Combine oyster sauce, soy sauce and sugar in a small bowl.
2. Heat a heavy 12-inch skillet over medium-high heat until hot. Add 1 teaspoon sesame oil and eggs. Cook until eggs are softly scrambled. Remove from pan.
3. Add remaining teaspoon sesame oil to pan. Add shrimp; stir-fry until just cooked, about 2 minutes. Remove from pan. Wipe pan clean.
4. Add canola oil to pan. Add onion; stir-fry 2 minutes. Add ginger, garlic and half the green onions; stir-fry 30 seconds. Add rice, and cook, without stirring, 1 minute to crisp, then stir-fry 2 to 3 minutes. Add bean sprouts, peas, egg, shrimp, remaining green onions and sauce. Toss gently until thoroughly heated. Serves 4.
Relish, January 2009, p. 6.
