Next time when you get that craving for Chinese Take-Out, treat yourself to a much healthier version with this Chinese Make-In dish. The “fried” rice is a very adaptable entree as well as you can add any veggies or protein you have on hand.
Shrimp & Veggie “Fried” Brown Rice
- 1 Cup Uncooked Brown Rice
- 1 Red Pepper, Chopped
- Bundle of Asparagus, Chopped
- Can of Waterchestnuts
- 3 Scrambled Eggs
- 4 Green Onions, Chopped
- 3 Tbls Sesame Oil
- 1/4 Cup Soy Sauce
- Fresh Ginger, 2 Inches Peeled & Grated
- 12 Large Shrimp, Cooked
- Chinese Crunchies or Toasted Peanuts
If possible, cook the brown rice a day in advance, following the instructions on the box. The rice can be cooked the same day, but it will “fry” better if it’s a day old.
Crack three eggs into a coffee mug, with a small amount of water, and whisk with a fork. Select a large saute pan, turn the heat to medium high, and add the eggs, cooking until scrambled.
Next add olive oil to the pan, followed by the chopped red pepper, asparagus, waterchestnuts and green onions. Allow them to cook over the medium high heat until they start to get tender, about 10 minutes. Stir in the sesame oil, soy sauce and fresh ginger. Let simmer for another 5 minutes.
Remove the veggies from the hot pan, setting them aside in a large bowl. Put the pan back on the heat, adding more sesame oil and then the brown rice. Allow the rice to sit on the direct heat without mixing for several minutes at a time so that the rice can crisp up.
Once the rice is slightly crispy, add the veggies back in, as well as the cooked shrimp. Mix all together, adding more sesame oil, soy sauce and ginger to taste.
For serving, top with either Chinese crunchies or toasted peanuts. The nuts can be toasted on a dry saute pan over medium heat.