Malaysian Shrimp Fried Rice
Source of Recipe
Fabulous Fat-Free Cooking
List of Ingredients
1 cup finely shredded bok choy
1/2 sweet red bell pepper, chopped
1/4 cup water
3 cloves garlic, minced
pinch five spice powder (optional)
1 cup hot cooked long grain white rice
5 scallions
2 tablespoons low salt soy sauce
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh parsley
3/4 cup egg substitute
1/2 cup frozen peas, thawed
4 ounces tiny shrimp or large shrimp shelled and cut into 1/4" slices
1/2 to 1 tsp chinese chili paste (off plan)
1/4 teaspoon dark sesame oil (off plan) Recipe
Coat a large nonstick skillet with nonstick spray. Add the bok choy, peppers, water, garlic and five spice powder (if using). Stir to mix. Cver and cook over medium heat for 5 minutes, or until the bok choy wilts. If needed, add more water, 1 tbl. at a time, to keep the bok choy from sticking.
Stir in the rice. Cook over medium heat for 4 minutes, or until hot, adding a few tbl. water to moisten if needed. Slice 4 of the scallions and add to the skillet. Stir in the soy sauce, cilantro and parsley. Cook ofr 1 minute, or until hot, adding 1 tbl. water if needed to keep moist.
When the mixture is hot, drizzle half of the egg substitute into the skillet in a thin stream, stirring the rice constantly. Make a shallow well in the center of the rice mixture; pour the rest of the egg substitute into the well. Reduce the heat to low and cover the skillet.
Cook for 4 minutes, or until the egg substitute in the center is firm. Dice the egg with the tip of a sharp knife. Add the peas, shrimp, chili paste and oil, stirring gently. cover and let stand for 3 minutes on very low heat. Chop the remaining scallions and sprinkle over the rice.
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