Love fried rice? But not all the fat that goes with the take-out version?
Yield: Serves 4
1 tablespoon sesame oil
2 eggs, slightly beaten
1 tablespoon olive oil
2 cups chopped fresh or frozen (thawed) broccoli
1 cup chopped carrots
1 cup fresh or frozen (thawed) snow pea pods
2 cups cold cooked white rice
1 clove garlic, finely chopped
1 teaspoon grated gingerroot
3 tablespoons soy sauce
1 lb uncooked medium shrimp, peeled (tail shells removed), deveined
1 cup chopped green onions
In wok or large skillet, heat sesame oil over medium heat. Cook eggs in oil, stirring constantly, until thickened but still moist. Remove eggs from skillet to plate; cover to keep warm.
In same skillet, heat olive oil over medium-high heat. Add broccoli, carrots and pea pods; stir-fry until crisp-tender. Reduce heat to medium. Stir in rice, garlic, gingerroot and soy sauce. Add shrimp. Cook 5 to 7 minutes, stirring frequently, until rice is hot and shrimp are pink.
Stir in scrambled eggs and green onions; cook 1 minute longer. Serve immediately.
