2 T. fat-free, less-sodium chicken broth
\n2 T. rice wine or sake
\n1 T. low-sodium soy sauce
\n1 tsp. dark sesame oil
\n1\/2 tsp. salt
\n1\/4 tsp. freshly ground black pepper
\n2 T. vegetable oil
\n2 large eggs, lightly beaten
\n2 cups chopped green onions
\n1 T. minced peeled fresh ginger
\n5 cups cooked long-grain rice, chilled
\n1 pound medium shrimp, cooked, peeled, and coarsely chopped
\n1 (10-ounce) package frozen green peas, thawed<\/p>\n
Fried rice is an extremely versatile dish that can be made with all kinds of meat, seafood, and vegetables. In this and other fried-rice recipes, the cooked rice must be chilled to prevent its grains from sticking. To chill, spread the cooked rice on a jelly-roll pan; cover and refrigerate 8 hours or overnight. Combine first 6 ingredients in a bowl; set aside. Heat vegetable oil in a wok or large nonstick skillet over medium-high heat. Add eggs; stir-fry 30 seconds or until soft-scrambled. Add onions and ginger; stir-fry 1 minute. Add rice, shrimp, and peas; stir-fry 3 minutes or until thoroughly heated. Add broth mixture. Toss gently to coat.<\/p>\n
Yield: 6 servings
\nServing size: 1-1\/3 cups<\/p>\n
Calories: 380
\nFat: 7.9g
\nFIber: 1.7g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 T. fat-free, less-sodium chicken broth 2 T. rice wine or sake 1 T. low-sodium soy sauce 1 tsp. dark sesame oil 1\/2 tsp. salt 1\/4 tsp. freshly ground black pepper 2 T. vegetable oil 2 large eggs, lightly beaten 2 cups chopped green onions 1 T. minced peeled fresh ginger 5 cups cooked long-grain rice, chilled 1 pound medium shrimp, cooked, peeled, and coarsely chopped 1 (10-ounce) package frozen green peas, thawed Fried rice is an extremely versatile dish…<\/p>\n