BP II loves fried rice and I adapted this recipe from Cooking Light Magazine. The original calls for ¾ cup of soy sauce and I only used ½ cup but the dish was still a bit salty. Next time I think I will only use ¼ cup. But very good, quick weeknight meal.
Ingredients
1 1/2 cups long-grain white rice
1/2 cup low-sodium soy sauce
2 tablespoons light brown sugar
1 tablespoon white wine or rice vinegar
1 tablespoon grated fresh ginger
1 tablespoon peanut or olive oil
2 eggs, lightly beaten
13 medium sized shrimp, deveined
2 cups of broccoli
Directions
Cook the rice according to the package directions.
Meanwhile, in a small bowl, combine the soy sauce, sugar, vinegar, and ginger; set aside.
Heat the oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook for 5 minutes on each side. Remove from pan.
Add broccoli and 3 tablespoons of the soy sauce mixture to the pan and stir-fry until the vegetables are almost tender but still crisp, about 2 minutes. Transfer to a bowl.
Return skillet to medium heat and add the remaining sauce mixture and rice. Cook until warmed through, about 1 minute. Make a large space in the center of the rice and pour the eggs into it. Scramble the eggs with a spatula until set. Stir the eggs into the rice. Add shrimp and broccoli. Transfer the rice mixture to individual plates.
