The other night I took shrimp out to defrost and had no plans for it. I usually have good luck on the skinnytaste site! And yet again I was not disappointed! This turned out super yummy! I made the brown rice using Alton brown’s baking method.
Shrimp & Edamame Fried Rice
adapted from skinnytaste
3 cups cooked brown rice (see below)
3 eggs, scrambled
1 lb shrimp, peeled and deveined
1 tbsp oil
1/2 onion, chopped
2 cloves garlic, diced
5 scallions, chopped, whites and greens separated
1/2 cup shredded carrots
1 cup ready-to-eat shelled edamame
2 tbsp low sodium soy sauce (or more to taste)
salt and fresh pepper to taste
Whisk eggs, season with salt and pepper. In a hot wok, spray a little oil and cook the eggs. When cooked, remove from pan and set aside.
Let the wok get really hot. Add oil and sauté shrimp until done. Remove shrimp and keep warm. In same pan add a little more oil. Add onions, scallion whites, carrots and garlic for about 30-60 seconds, careful not to burn. Add brown rice and stir well a few minutes to heat through. Add cooked egg along with soy sauce, scallion greens and edamame, mixing well for about 3-4 minutes. Add in shrimp and and mix in.
baked brown rice
adapted from food network
1 1/2 cups brown rice, medium or short grain
2 1/2 cups water
1 tablespoon unsalted butter
1 teaspoon kosher salt
Preheat the oven to 375 degrees F.
Place the rice into an 8-inch square glass baking dish.
Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.