Cookbook

Shrimp Stir Fry

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Blogger by Cindy Jamieson

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  • Tender shrimp mingles with carrot and peas in this quick and easy Fried Rice. Perfect for a weeknight meal!

Ingredients

  • 2 C water
  • 1 C chicken stock
  • salt
  • 1/12 C long grain rice
  • 3 Tbs canola oil
  • 1 pkg 31- 35 count shrimp, cut in half
  • 1 medium leek (white and light green parts only)
  • 1 large carrot, cut into small cubes
  • 1/2 C frozen peas
  • 3 Tbs low sodium soy sauce
5 (Rated by 37 moms)
PREP TIME 10 Min READY IN 30 Min
COOK TIME 20 Min SERVINGS 4
MAIN INGREDIENT Rice/Grain
MEAL/COURSE Dinner
COOKING METHOD Stove-Top
CUISINE Chinese
DIETARY NOTES Quick & Easy, Healthy

Preparation

  1. Bring the water and chicken stock to a boil. Add in rice and a pinch of salt, stir once and cover. Cook over lowest heat setting, for 15-20 minutes; until rice is tender and liquid has been absorbed.
  2. While rice is cooking, slice the leek in half length wise and finely chop each half. Place leeks in a large bowl of water and swish them around, to loosen any dirt. Carefully scoop leeks out onto a clean kitchen towel, to drain.
  3. Preheat oil in a large non stick skillet, over med-high heat. Add in leeks and cook until they begin to soften. Add carrots and continue cooking, stirring often, until carrots begin to soften slightly. Add soy sauce, 1/4 C water and peas; cook until carrots are tender crisp. Add in cooked rice and shrimp; stirring to coat with soy sauce. Continue cooking for 5 minutes; until shrimp is pink and opaque.

Rating

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1 REVIEW

AnnM McGrath - commented on Jan. 1, 2013

sounds good. I will let you know when I make it