Most weekends I start out with grand plans about what I’m going to cook. Homemade pasta is high on that list. But so often the workload of a full-time student/part-time employee means I don’t get to spend as much time as I’d like lingering over super hands-on dishes. But, luckily, my schedule as a graduate student means I was able to spend Monday afternoon at home, so I put on a large pot of brown rice and made shrimp stir-fried rice for dinner.
This is a great recipe because it doesn’t have any of the heavy, leaden textures and flavors that take-out can have. I upped the cilantro and lime by a lot, cut down on some of the salty ingredients, and added peas to up the amount of veggies in the dish. The intense flavors of the cilantro and lime really add a lusciousness that more than makes up for the lack of greasiness (if you’re into that). Plus, the leftovers heat up really well for lunch the next day.
Shrimp Stir-fried Rice
Adapted from mediterrasian.com blog
Ingredients
2 Tablespoons tamari or soy sauce
3/4 teaspoon chili garlic sauce
1 Tablespoon fish sauce
3 Tablespoons peanut oil
1/2 pound medium uncooked shrimp, peeled and sliced into thirds
5 baby carrots, diced (about 1/2 cup, diced)
1 onion, diced
2 cloves garlic, minced
3 cups cold, cooked long-grain brown rice
2 cups frozen peas
3 Tablespoons fresh lime juice
4 Tablespoons chopped fresh cilantro
Steps
1) Combine the soy sauce, chili garlic sauce, and fish sauce in a small bowl.
2) Heat a large skillet over medium-high heat and add 1 tablespoon oil. When the oil is hot, add the shrimp and stir-fry for 2 minutes. Using a slotted spoon, take the shrimp out of the skillet and set aside.
3) In the same skillet, add the remaining 2 tablespoons of oil, heat the oil over medium-high heat, and add the carrot and onion and stir-fry for 4 minutes. Add the garlic and stir-fry for an additional minute. Add the cold rice and sauce mixture and stir-fry for 3 minutes, tossing to separate the grains and combine well.
4) Return the cooked shrimp to the skillet. Add the frozen peas and stir to combine, about 30 seconds. Top with the lime juice and cilantro and toss to mix and heat through. Serve immediately.
Meg, you’re making me so hungry!!!! I have to try this!